On Thu 24 Feb 2005 05:54:37p, Melba's Jammin' wrote in rec.food.cooking:

> In article >, zxcvbob
> > wrote:
>
>> Melba's Jammin' 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.
>>
>>
>> I've never cooked that combination before; it will be salty. I use
>> smoked hocks (or sometimes smoked neckbones) to flavor bean soups.
>>
>> Sorry,
>> Bob
>
> Hmmm, Lotta good you guys are. I can see I'll need to consult with
> Brother Dan about this. I should've started with him.

Naw, just do it this way, Barb... In a pot just a bit larger than the ham
hocks, cover with cold water and bring to a slow boil. Cook gently for 5
minutes, then drain. Cover with fresh water and bring to a medium simmer.
(If you want to add flavorings like onion, garlic, etc., this is the time
to do it.) Allow hocks to simmer, partially covered, for 1-1/2 to 2 hours
or until fork tender. Allow to cool in the liquid until tepid. Remove the
hocks, reserving liquid. Remove the skin and pull the meat off the bones
in largish pieces. Assemble your sauerkraut mixture, including the pieces
of meat (I would bury them for the most part.) Taste the cooking liquid
for saltiness. If it's not too salty, use this as part or all of the
liquid you add to the sauerkraut. If it's too salty, cut it with water or
other liquid. Trust me, it's worth the extra time it takes. If time is an
issue, prepare the hocks one day and the sauerkraut dish the next. If you
do that, cover the meat with some of the cooking liquid and refrigerate.

HTH
--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974