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The Best Smoked Ham Hocks And Rice Recipes on Yummly New Orleans-style Red Beans And Rice With Fresh Ham Hocks, Red Beans And Rice With Smoked Pork Hock, Caribbean Hot Pot Broth With Papaya Pica Sauce Add the ham hock and beans. Cover the mixture with the stock.

Rice and Ham Hock cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you quickly, you may make it in simple actions. You may make it for friends or family events, and it could be provided at several recognized occasions also. I am certain you will see lots of people who just like the Rice and Ham Hock dishes that you simply make.

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Ingredients requirements for Rice and Ham Hock:

1. Make ready 1 of unsalted ham hock, skin removed and cut into pieces
2. Get 1 bunch - parsley, chopped
3. Provide 150 g - rice
4. Give to taste - Black pepper
5. Prepare 1/2 tsp - sugar
6. Give 1 - large onion, diced
7. You need 2 tbsp of olive oil

Bring up to a boil and reduce heat to a simmer. Re-season with salt and pepper if needed. Remove the ham hock and slice the meat off the bone. Add reserved beans, remaining seasoned salt, onions, thyme, bay leaf and pepper and stir to blend.

Rice and Ham Hock instructions:

1. I cooked the ham hock the night before in some salted water for about 2-3 hours in high/medium heat. I allowed it to completely cool before transferring to the fridge for storage until needed.
2. Next I removed the skin and threw it away and then cut the meat into bitesize chunks, I removed all the meat from the bone and set it all aside including bones. I also reserved the water I it cooked in and brought it to boiling point so I can add some of the hot liquid to the rice at a later stage.
3. Heat the olive oil and add the onion. Fry for 2-3 minutes. Add the cooked Ham hock and bones. Fry for a further 4-5 minutes stirring occasionally making sure it doesn't stick to the bottom. Add a small ladle of the reserved water if it starts to stick to the bottom.
4. Next add the beans, sugar and pepper and stir well.
5. Add the rice, parsley and 3-4 ladles of the reserved water and another 2-3 ladles of normal water.
6. Simmer uncovered for 20-25 minutes or until the rice is fully cooked through. Stir occasionally and add more reserved water as needed if the rice starts to dry out too much without being cooked fully. Remove bones and serve.

Remove bay leaf and serve beans over rice. Smoked ham hocks are best in soups, with rice, black beans, or collard greens, or eaten on their own. While the oven heats up, carefully. Once the water begins to boil, add the ham hock. Let the beans cook uncovered for about an hour, stirring once or twice in the process.

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