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