Strain, reserving meats and 1½ quarts of stock. Remove fat and bones from the ham hocks, reserving meat and set aside. In a 1-gallon, heavy-bottomed pot, heat vegetable oil over medium-high heat.

There are some dishes that are more than just food; they’re a warm embrace, a taste of heritage, and a symbol of gathering.

Remove ham hock, pick the meat from the bone, chop ham, and add back to soup. Season soup, add chopped kale, and simmer 10 minutes. This makes a big batch but leftovers freeze well.

Return the whole beans and pieces of ham hock to the pot. Salt to taste. Thinly slice two clove of garlic. Add 3 tbsps. of olive oil to a saute pan. Over medium heat, cook the garlic till you can ...

When using ham for flavorful soups or stews, you may be wondering if it's better to use the bone or the hock. Here's the difference, and when to use each.

Once pressure is released, open lid and remove ham hocks. Serve greens warm, with pepper vinegar if desired. Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

1. In a soup pot over medium heat, heat the olive oil. Add the butter and when it is foaming, add the onion, garlic, thyme sprigs, and a pinch each of salt and pepper. Cook, stirring often, for 5 ...

Place the ham hock, bacon, onion and thyme in a stockpot and cover with the chicken stock. Simmer until the stock is reduced by two-thirds, to about 1 1/2 cups. Strain and set aside.

Drain and rinse 200g green split peas, and place in a saucepan covered with the cooking water (stock) from the ham hock. You will need at least 1 litre of stock so top up with water if necessary.

The humble ham hock is essential to various traditional dishes in the American South. In particular, it’s a key ingredient in many collard greens and pinto beans recipes.