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Old 11-04-2013, 01:16 AM   #1
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Default How to handle a giant ham hock

I've got a giant ham hock in my freezer. Out of my long ham hock eating career, I've never seen anything like this one. I'm serious, it weighs like 3.5 pounds. It's so big that I can't even fit it inside my Le Creuset dutch oven. It doesn't fit inside of my crock pot. It doesn't fit inside my biggest stainless steel kettle, either.

I'd like to use it in pea soup or some white beans, but I need to break it down before getting it into the pot. I don't own any motorized saws. Should I try to hacksaw it in half? While it's still frozen, half-way frozen, or thawed? Alternatively, I could just bake it in the oven first but I really like the flavor the bones give to the beans.

Suggestions?

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Old 11-04-2013, 01:26 AM   #2
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Originally Posted by podz View Post
I've got a giant ham hock in my freezer. Out of my long ham hock eating career, I've never seen anything like this one. I'm serious, it weighs like 3.5 pounds. It's so big that I can't even fit it inside my Le Creuset dutch oven. It doesn't fit inside of my crock pot. It doesn't fit inside my biggest stainless steel kettle, either.

I'd like to use it in pea soup or some white beans, but I need to break it down before getting it into the pot. I don't own any motorized saws. Should I try to hacksaw it in half? While it's still frozen, half-way frozen, or thawed? Alternatively, I could just bake it in the oven first but I really like the flavor the bones give to the beans.

Suggestions?
Iv'e used a hack saw i have, I don't tell anyone ( now iv'e slipped)
The only problem with a hacksaw is they put a coating on them to prevent binding (in the US at least) if you could remove this coating I see no issue.
I have always said the bone is the best part of a ham
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Old 11-04-2013, 01:35 AM   #3
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I would bake it in the oven for a while until you can break it apart....then shut the oven door completely til its done....

Or a big fire in the back yard?

Or put it in your biggest pot with the end sticking out and turn it every few hours....has to be a way!

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Old 11-04-2013, 01:41 AM   #4
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This is a large ham hock.. I love throwing one in a pot of pinto beans that are slowly cooked throughout the day. The flavor the ham hock adds to the beans cannot be beat. If you need the hock cut into a smaller size, I would go with the first option you mention. You can use a hacksaw, preferably with a stainless steel blade (no paint) and 18 teeth or less per inch on the blade, for easier cutting. I would definitely cut while it is still frozen.

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Old 11-04-2013, 02:49 AM   #5
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Most mom and pop hardware stores (here in the us at least) have meat saws, think I gave $25 for mine.

Honestly I'd just go buy a saw, clean it well, and use it.

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Old 11-04-2013, 03:20 AM   #6
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Is the ham hock smoked yet, I will guess it is. Do you have any kind of a pot you could put it in partially, and with what is left sticking out, make some kind of a foil cap to keep the flavor and steam in. 3 or 4 hours, it should be like butter tender. And then the meat will be falling off, but the flavor of that bone has just started coming through, and all the lovely collagen that come with it.

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Old 11-04-2013, 03:48 AM   #7
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No, this one isn't smoked. Rare to find them like that here - fresh, unsmoked and unsawed. I bought it because it was really cheap.

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Old 11-04-2013, 07:26 AM   #8
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Can you cook it in an aluminum roasting pan covered in foil?

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Old 11-04-2013, 07:38 AM   #9
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Yeah, something like that. But first, I'm gonna try to find those stainless steel hacksaw blades at Bauhaus. I really doubt that they are available, but worth it to have a look.

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Old 11-04-2013, 11:17 AM   #10
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You could always call a butcher & ask if they'll saw it in half for you. If not, I'd freeze that hock solid & saw it. You should be able to find a reasonably priced butcher's saw like this:
http://www.cabelas.com/product/Cabel...h-All+Products

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