Servings: 4 people
Score the skin of the ham hocks with a sharp knife. Soak the hocks in a pot of cold water for 30 minutes to 2 hours. Remove and pat dry.
In a dutch oven, heat the oil on medium high heat. Add the ham hocks and brown on all sides for about 5 minutes.
Add onions and garlic to the pot, sautÃ©ing for 2-3 minutes.
Add the coke, vinegar, salt, peppercorns, bay leaves, and whiskey. Add enough water to cover the ham hocks by 2 inches. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until hocks are completely tender, about 3 hours. Remove from heat and move the ham hocks from the pot to a baking pan.
While the hocks are cooking make the glaze. Youâ€™ll only need a few minutes so there is no rush to make the glaze. In a small saucepan combine all the ingredients , bring to a simmer and cook, stirring frequently until the sauce thickens to a syrup like consistency. Keep warm until ready to use.
Pre-heat the broiler. Brush the glaze on the ham hocks then broil 3-5 minutes. The glaze should be bubbling. Monitor closely as depending on your broiler you may need to cook shorter or longer. Remove from heat. Serve the hocks in bowls with some of the braising liquid.
- Score the thick skin of the hocks and soak them in cold water for at least 30 minutes before cooking
- Don't let the liquid boil or it will toughen the meat.Â
- Pork ShanksÂ are up a little higher on the leg than hocks, making them aÂ meatier substitute for ham hocks
- For a crisp blistered skin with soft, tender meat either fry or broil the ham hocks after braising. If broiling make sure you brush the exposed parts with some of the liquid or a sauce so that the hocks donâ€™t dry out.
Calories: 694kcal | Carbohydrates: 41g | Protein: 37g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 2086mg | Potassium: 758mg | Fiber: 0g | Sugar: 38g | Vitamin C: 2.8mg | Calcium: 83mg | Iron: 3mg
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