May 23, 2016

Slow Cooker White Beans with Smoked Ham Hocks

On the Menu Today~
Slow Cooker White Beans with Smoked Ham Hocks

This is inexpensive eating at it's best!
Not only is economical, this meal is hearty and satisfying.
A great meal option when you want a big bowl of comfort.

Slow Cooker White Beans with Smoked Ham Hocks~

Twice a year we order half a pig
from some friends of ours that raise them.
They always throw in extra smoked ham hocks....
I use them to make soup and baked beans but
this time I wanted to make something different
I found this recipe on: Never Enough Thyme.
It's a winner....delicious, smokey, with chunks of ham, veggies and
tender beans.

What are Ham Hocks Anyway???
Ham Hock is the lower hind leg of a hog.
It's usually cured, smoked or both.
It's used to add a smokey and salty flavor to
soups and stews.

Ham hocks consist of a lot of skin, tendons and ligaments,
so they require long cooking through stewing or braising.
Ham hocks can be cooked with greens or other vegetables,
made into soups, stews and to add flavor to sauces.

Slow Cooker White Beans with Smoked Ham Hocks~

Ham hocks add distinctive flavor to any dish and
are available year round.
After cooking and once you remove the skin and fat,
ham hocks actually contain more meat than you might realize.
For this reason ham hocks not only add flavor but
are very economical to use.

In the US, ham hocks are used extensively in Soul cooking and
the Pennsylvania Dutch use ham hocks to make scrapple.
Ham hocks are used in many different countries as well;
Golonka~ Polish
Eisbein~ German
Stelze~ Austria
Schweinshaxe~ Bavaria
Fläsklägg med rotmos~ Sweden
just to name a few.

This dish is made in the slow cooker so
you can head out the door in the morning and
when you get home, supper will be waiting for you.
I like to serve Slow Cooker White Beans and
Smoked Ham Hocks with thick slices of buttered sourdough bread.

Slow Cooker White Beans and Smoked Ham Hocks

  • 2 tablespoons olive oil
  • 2 medium onions, diced
  • 2 large carrots, sliced
  • 3-4 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme leaves
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large meaty smoked ham hocks
  • 1 pound dried great northern beans (soaked overnight, directions here: Maple Baked Beans)
  • 6 1/2 cups chicken stock or water
Cooking Directions
  1. In a large skillet over medium high heat, add olive oil, onion, carrots, celery, garlic, thyme, parsley, salt and pepper. Cook, stirring frequently, for about 10 minutes.
  2. Place the vegetables, ham hocks, beans and chicken stock or water in a 6-quart (or larger) slow cooker. Cook on low for 8 hours. About one hour before the cooking time is completed, remove the ham hocks from the slow cooker and let them cool until they can be handled. Remove and discard the bones, fat and skin from the ham hocks. Chop or shred the meat and return it to the slow cooker, cook until the beans are completely tender.

Serve with thick slices of buttered bread

Beans, Slow Cooker, Ham, Stew, Carrots

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