Barb wrote:

> I picked up a coupla smoken ham hocks at Cub today. I'm thinking
> sauerkraut. What do I do with the hocks before introducing them to an
> intimate acquaintance with the kraut?
>
> I await your counsel and advise.

Before? I can't think of anything I'd do BEFORE. I'd just toss the hocks
into a pot with about a tablespoon of pepper, a quart or more of apple
juice, and some gin (to taste; you're after the juniper-berry flavor), and
put the sauerkraut on top. Simmer gently for a couple hours, then add some
heavy cream or sour cream. Simmer another half-hour or so. Remove hocks
and let cool slightly, then separate the bones (which go back into the pot),
the meat (which goes back into the pot), and the fat (which you can keep in
the fridge for all your smoked-pork-fat needs).

Serve potato pancakes and pumpernickel on the side. Maybe sautéed radishes
or turnips, too.

Do whatever you like with the skin; I like to microwave it (covered with a
paper towel, since it'll spit like a cat in a washing machine) until it
starts to turn crisp, then have it with Tabasco and beer. But that's just
me.

Bob