February 15th, 2016


Ham hocks

I've now made ham hocks, using a really pretty good recipe from the Internet. Krissy found the whole thing a bit fatty for her tastes, but the whole "broil the skin on top to let the juices trickle down through the meat and cabbage" thing worked out as advertised. I broiled it on the quick side (8 min per side), and would broil a little longer if I used the same recipe again to get the skin crunchier.

Mostly it came out with *wonderful* meat and cabbage, and skin that was a little too fatty by itself, but will likely make a lovely gravy with the stock I saved (which I cooked down a fair bit.)