OK, I picked up a package labeled "smoked ham hocks", that was clearly a
cut up ham. About 2" cubes. Not marked as to whether it's "fully
cooked", however. Thought I'd bake them, to be certain. A little brown
sugar glaze, maybe, and just enough to ensure the chunks are cooked
though, for long enough.

SO, how long is "enough"? Obviously, they'll heat up much quicker than a
bulk ham, but is it adequate cooking, if they simply reach 160-170F
inside? Or does the meat need to be held near there for some time?

Dave

In article >,
Dave Bell > wrote:

> OK, I picked up a package labeled "smoked ham hocks",
<snip>
> SO, how long is "enough"? Obviously, they'll heat up much quicker than a
> bulk ham, but is it adequate cooking, if they simply reach 160-170F
> inside? Or does the meat need to be held near there for some time?

I've never encountered what you describe. In my neck of the woods
(Reno), smoked ham hocks are just that with a bone running through and
appear to be fully cooked. With those, I throw the ham hock in a pot in
about an inch of water and simmer for three to four hours. Then I remove
the ham hock and extract the meat from the bone. It's easy after four
hours. Add a big old can of pinto beans to the ham and left over cooking
liquid, bring the heat up and have ham hocks and beans.
Anyway that's what I do with ham hocks.

leo

Dave Bell wrote:
> OK, I picked up a package labeled "smoked ham hocks",
> that was clearly a cut up ham. About 2" cubes.

I often use ham hocks to flavor soups/stews. What you describe is
definitely not ham hocks. There isn't much meat to eat on a ham hock,
even an exceptionally meaty one contains no more meat than will fill a
shot glass. Besides smoke flavor ham hocks contain a good amount of
collogen, which adds body to long cooked dishes.

http://en.wikipedia.org/wiki/Ham_hock

Sheldon wrote:
> Dave Bell wrote:
>> OK, I picked up a package labeled "smoked ham hocks",
>> that was clearly a cut up ham. About 2" cubes.
>
> I often use ham hocks to flavor soups/stews. What you describe is
> definitely not ham hocks. There isn't much meat to eat on a ham hock,
> even an exceptionally meaty one contains no more meat than will fill a
> shot glass. Besides smoke flavor ham hocks contain a good amount of
> collogen, which adds body to long cooked dishes.
>
> http://en.wikipedia.org/wiki/Ham_hock

Yup, and I love hocks for soups and beans.
But this is definitely not a package of ham hocks.
Just cubed ham. That's why I was asking about how to cook a pan full of
"micro-hams".
I'll see how they come out. Mixed up a glaze (1/2 a cup of brown sugar,
fat pinch of mixed spice, enough juice to wet it thoroughly), tossed the
cubes in a gallon bag with the glaze. Spread them in a pan, 350F for ~30
minutes. Will check temp in the middle of a big one...

On Sat, 13 Dec 2008 18:02:45 -0800, Dave Bell
> wrote:

>Sheldon wrote:
>> Dave Bell wrote:
>>> OK, I picked up a package labeled "smoked ham hocks",
>>> that was clearly a cut up ham. About 2" cubes.
>>
>> I often use ham hocks to flavor soups/stews. What you describe is
>> definitely not ham hocks. There isn't much meat to eat on a ham hock,
>> even an exceptionally meaty one contains no more meat than will fill a
>> shot glass. Besides smoke flavor ham hocks contain a good amount of
>> collogen, which adds body to long cooked dishes.
>>
>> http://en.wikipedia.org/wiki/Ham_hock
>
>Yup, and I love hocks for soups and beans.
>But this is definitely not a package of ham hocks.
>Just cubed ham. That's why I was asking about how to cook a pan full of
>"micro-hams".
>I'll see how they come out. Mixed up a glaze (1/2 a cup of brown sugar,
>fat pinch of mixed spice, enough juice to wet it thoroughly), tossed the
>cubes in a gallon bag with the glaze. Spread them in a pan, 350F for ~30
> minutes. Will check temp in the middle of a big one...

I think 30 minutes might be too long. Try 20 minutes and taste. If
you think it needs more heating, do it. You don't want to dry it out.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
Dave Bell > wrote:

> OK, I picked up a package labeled "smoked ham hocks", that was clearly a
> cut up ham. About 2" cubes. Not marked as to whether it's "fully
> cooked", however. Thought I'd bake them, to be certain. A little brown
> sugar glaze, maybe, and just enough to ensure the chunks are cooked
> though, for long enough.
>
> SO, how long is "enough"? Obviously, they'll heat up much quicker than a
> bulk ham, but is it adequate cooking, if they simply reach 160-170F
> inside? Or does the meat need to be held near there for some time?
>
> Dave

Hocks are tough. I always stew those.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Leonard Blaisdell > wrote:

> In article >,
> Dave Bell > wrote:
>
>> OK, I picked up a package labeled "smoked ham hocks",
> <snip>
>> SO, how long is "enough"? Obviously, they'll heat up much quicker than a
>> bulk ham, but is it adequate cooking, if they simply reach 160-170F
>> inside? Or does the meat need to be held near there for some time?
>
> I've never encountered what you describe.

The butcher just used a label that was close in price to what he was
selling - which was probably a cryovaced ham that had lost it's
vacuum and needed to be sold quickly.

-=sw