- Dish type
A winter dish that takes a while to prepare but has lots of flavour. Once the ham is cooked, it falls off the bone and you're left with a rich, hearty stew-like dish.
87 people made this
- 1.5 litres water, or as needed
- 650g ham hocks
- 1.5kg kale, cavalo nero, or other dark cabbage, washed and finely chopped
- 1/2 teaspoon cayenne pepper (optional)
- salt and pepper to taste
MethodPrep:10min ›Cook:3hr ›Ready in:3hr10min
- Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes. Skim off any fat from the surface.
- Add the cabbage and the cayenne pepper to the pot. Simmer covered for about 2 hours, stirring occasionally.
- Remove the ham hocks, shred the meat, and add it back to the greens.
Reviews & ratingsAverage global rating:(91)
Reviews in English (70)
Sounds interesting, except can't have the cayenne. Are there any other seasonings that could be used in place of peppers?-26 Jan 2016
Okay, for all of you who don't know the right way to eat greens, listen up: FIRST, respectfully forget Brad's recipe above this one -- YOU DON'T PUT SUGAR IN COLLARD GREENS. I am from Georgia and I know. Turnip greens maybe, but not collards! SECOND, you MUST eat collard greens with chopped raw tomatoes and chopped raw onions sprinkled on top (plus pepper sauce if you like it, but if you don't know what this is, forget it, I'm not going into it. Well, okay, I'll try. Suffice it to say it's peppers stuffed into a bottle of white vinegar and left to sit either on a shelf (how the oldens did it) or in the fridge for a few months, then you sprinkle the juice on the greens -- but don't ask me what kind of peppers. I just know they're green, medium hot, and I know them when I see them). THIRD, if you don't want the fat of hamhock or salt pork, you can use smoked turkey wings and the flavor is still quite good. But whatever you do, DON'T try to cook collard greens without some kind of salted meat.-21 Nov 2000
This is how I was taught to make collards by a dear friend from North Carolina, with 2 changes - no oil, and a splash of cider vinegar is essential. When the greens are fully cooked, I remove the ham hocks, shred the meat, and add it back to the greens. One tip for when you're prepping - I wash the cut collards in my sink 3 times, adding baking soda to the first wash. This helps remove some of the bitterness.-29 Jun 2006
- 4 quarts water
- 1 medium ham hock
- 1 large pork shank
- 2 tablespoons bacon drippings
- 1 large head cabbage - washed, cored, quartered, and cut into 2-inch slices
- salt and freshly ground black pepper to taste
- 2 ½ cups chicken broth
Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.
How-To Make Boiled Ham and Cabbage and Potatoes
You only need 3 ingredients to make this meal and the taste is absolutely amazing. If you don&rsquot want potatoes in your meal, just omit them.
I prefer the combination of the ham, cabbage, and potatoes, but this is yours and I encourage you to make it your own and if that means leaving something out or adding something to it, by all means, do that!
For this recipe, I bought a large ham since the plan was to have leftovers. The leftovers taste amazing. The ham I purchased was almost 7 1/2 pounds.
I also used a large head of green cabbage and some potatoes from a local farmer&rsquos market.
11 Ham Hock Recipes Full of Southern Flavor
Thrifty Southern cooks know the importance of minimizing waste. Using chicken bones for homemade stock, herb stems for added zest, and ham hocks for incredible savory flavor. Ham hocks, also called pork knuckles, are actually a joint that connects a pig&rsquos foot to its leg. You can find smoked ham hocks at the meat department in your grocery store. They add depth to any soup, stew, or side dish. These ham hock recipes are big on flavor but low on effort. Many of our ham hock recipes come together low and slow on the stovetop or in the slow cooker, so each element of the recipe soaks up the smoky ham hock flavor. No Southerner can argue: Collard greens and ham hocks are a match made in comfort food heaven, and we&rsquove got several recipes to prove it. Smoked ham hocks are the secret to incredible soups like our Creamy Potato-and-Ham Hock Slow-Cooker Soup and Capitol Hill Bean Soup. Plus, did you know ham hocks are part of the reason why Southern classics like Red Beans and Rice and Field Peas taste so amazing? Trust us: If you&rsquore looking for old-fashioned Southern flavor, it&rsquos time to try one of these timeless ham hock recipes.
Steps to make Ham Hock and Cabbage Hash
In a large saucepan of salted boiling water, cook the potatoes for about 3 minutes until softened.
Cook onions and cabbage
In a large frying pan, melt half the butter and add cabbage and onion. Fry for 2 minutes.
Add stock and cook for another 5 minutes until the vegetables begin to soften.
Add ham and potatoes
Add ham and potatoes and stir everything together. Gently push down into the pan to flatten slightly and cook for 8 minutes until the base is golden and crispy.
Crock Pot Cabbage and Ham
- 4 or 5 potatoes peeled and cut into chunks
- 1 cup celery chopped
- 1 medium onion chopped
- 3 cups ham cooked and cut into chunks
- 1/2 head cabbage shredded or chopped
- 1 1 pound bag baby carrots (can use regular carrots)
- 1/2 teaspoon black pepper
- 1 large bay leaf
- 1/2 teaspoon celery seeds
- 1/2 teaspoon minced garlic
- 1 teaspoon salt
- 2 cans 14 ounce cans of chicken broth
Be sure and PIN this Crock Pot Cabbage and Ham: Are you reading our digital publication, Front Porch Life? It’s full of NEW RECIPES, country living, southern charm, cooking tips, great people and so much more. We send it directly to your email so you can start reading, relaxing and cooking immediately! Don’t miss these great crock pot recipes: Slow Cooker Barbecued Chicken Breasts Crock Pot Spicy Pork TenderloinLima Beans with Ham Over Rice © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the cabbage and continue to saute for 2 minutes. Add the ham hocks, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock and Essence. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium to low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface.
Continue to simmer for 30 minutes. Remove from the heat . Stir in the parsley, green onions, and file powder. Remove the bay leaves and ham hocks. Shred the meat from the hocks and place the meat back into the gumbo. Serve in deep bowls with the rice.
Most ham hocks are already smoked and cured when sold at stores. This, in effect, gives the meat a salty taste. But if you want to make it less salty, or to clean it, wash the pork knuckles thoroughly, then rinse completely. Submerge them in a pot filled with water, and then boil them over medium high heat for one minute. Lastly, rinse the pig parts under cold running water for a full minute, and they’re ready for use.
This slow cooker ham hock recipe only has a few simple steps, but waiting for it to finish cooking can be a challenge. Make sure not to rush cooking the meat, or else it won't come out as tender as you expected. But once you get a taste of our slow-cooked ham hock, this will no doubt become a staple dish in your dinner table in no time!
Ingredients Bavarian Ham Hocks
2 pork hocks (1,5kg)
1/2 liter beef broth – How to Make Beef Broth –
250 ml dark beer
2 onions, cut in rough pieces
3 garlic cloves
1 tsp tomato paste
1 branch fresh thyme and 1 branch mugwort
2 medium sized onions
Herbs -1 Tsp of each: marjoram, rosemary, mugwort, caraway seeds
2 sage leaves
salt, black pepper to taste
The Best Authentic Swabian Spätzle!
Preheat the slow cooker, if required. Put the ham hocks in the pot and cover with water so that the cooker is three-quarters full. Cover with the lid and cook on auto/low for 6-8 hours.
Remove the hams and reserve the cooking liquid, if you wish to use it instead of the vegetable stock (it can be salty). When the hams are cool enough to handle, remove the skin and discard, then sit the hams back in the slow cooker. Add all the other ingredients, using either the stock or the cooking liquid, and season with salt and pepper. Cover with the lid and cook on auto/low for 6-8 hours. Remove the hams, shred the meat, and stir it into the slow cooker. Serve with baked or roast potatoes.
For the traditional method:
Preheat the oven to 160°C/ 325°F/ gas 3. Sit the ham hocks in a large heavy-based pan and cover with water. Bring to the boil, then reduce to a simmer, partially cover, and cook gently for 1 hour.
Remove the hams and reserve the stock, if you wish to use it instead of the vegetable stock (it can be salty). When the hams are cool enough to handle, remove the skin and discard, then sit the hams in a large flameproof casserole.
Add all the other ingredients to the casserole, using either the stock or the cooking liquid, and tuck the hams in neatly. Season with salt and pepper, cover, and put in the oven for 2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if necessary. Remove the hams, shred the meat, and stir it into the casserole. Serve with baked or roast potatoes.