Dry-cured ham hock, also called “country ham,” is a salty, dry, and shelf-stable option. It lends a very robust flavor to help season your recipes, Gillespie says.

Smoked ham hocks can be found in the meat department of most grocery stores, often sold in pairs. For this recipe, you'll need three of them, so you may have one left over.

Put ham hock back in the pot, and add black beans. Stir, then add 3 to 4 cups broth/water — enough to cover the hock. Let simmer on medium-low for 2 1/2 hours, stirring occasionally. After 2 1/2 hours ...

While discussing her new competition series, Family Recipe Showdown, during an interview with PEOPLE, the Academy ...

1. In a soup pot over medium heat, heat the olive oil. Add the butter and when it is foaming, add the onion, garlic, thyme sprigs, and a pinch each of salt and pepper. Cook, stirring often, for 5 ...

In a mixing bowl, whisk shallots, diced ham, vinegar, ¼ cup reduced ham-hock liquid, chives and olive oil until combined. Heat a heavy-bottomed skillet over high heat until very hot, about 3 minutes.

My late grandmother would be proud of this dish – she used to cook a ham hock every week religiously, serving it hot for supper and then cold in salads and sandwiches, with a split-pea soup made ...

Smoked ham hocks can be found in the meat department of most grocery stores, often sold in pairs. For this recipe, you'll need three of them, so you may have one left over.