Here is a great recipe to use with the ham hocks!
Directions:Rinse and soak beans overnight. Rinse beans again in the morning. Wrap ham hocks in cheese cloth.* In a large pot, add beans, fresh water, ham hock, celery, onion, thyme, salt, pepper, and bay leaf. Bring to a boil; reduce heat. Cover; simmer about 1 hour or till beans and meat are tender. Remove meat and let cool. Discard cheese cloth and remove bones from meat. Coarsely chop meat while double checking for small bones. Slightly mash beans with a hand held potato masher to thicken soup. Return meat back to pot. Remove bay leaf. Heat through and serve with hot crusted bread.
*Be sure to wrap the ham hocks in cheese cloth. Hocks have small bones that may break loose from the meat while cooking and end up in your soup.
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Eric and Samantha SextonNature's Choice Farm