Melba's Jammin' wrote:
> I picked up a coupla smoken ham hocks at Cub today. I'm thinking
> sauerkraut. What do I do with the hocks before introducing them to an
> intimate acquaintance with the kraut?
>
> I await your counsel and advise.


I've never cooked that combination before; it will be salty. I use
smoked hocks (or sometimes smoked neckbones) to flavor bean soups.

Sorry,
Bob