Gammon hock, which is also known as ham hock or pork knuckle, is a unique style of hock used by many chefs and is a type of cut of pork. It is of great value to both old and new cuisines, as hocks serve a unique purpose for all types of dishes. As far as cut prices go, this one is on the lower end as it is densely flavorful and can add a zing to the stew. The sky is the limit; whether it is unsmoked or cured, or zummer gammon hock, it can be made into all sorts of concoctions. This article will assist you in all your queries arising when dealing with Gammon Hock.
What Is Gammon Hock?
The gammon hock is the lower joint of the pig’s leg, located between the tibia and the foot. The hock consists of a great quantity of bone, connective tissue, collagen and other components. All of which gelatinizes under pressure and through heat.
Hocks are often cured or smoked; the combination of spices creates a complicated yet savoury blend to it. Commonly, it is used in gammon stocks, broths or any deep, saucy, thick soup. It’s also a centerpiece in traditional British recipes and a must-try for anyone who enjoys hearty, comforting dishes.
Gammon Hock vs. Ham Hock: Understanding the Difference
Although “gammon hock” and “ham hock” do point to the same delicacies, there exist some slight variations as well.
- Gammon Hock: Originates from the hind limb and is cured akin to that of a ham. It can also come smoked or unsmoked.
- Ham Hock: Is a generic name by which hocks of any part of the pig may be referred to, which are also moist and dried too.
Both are equally delicious and well known, but the way they are made and the taste might be dissimilar according to the smoking and curing processes.
Why Cook with Gammon Hock?
This is quite inexpensive and somehow tends to be quite delicious as well. That is why it earns its reputation for being a scrumptious cuisine. Since gammon hock is particularly high in collagen, it morphs into a creamy substance when slow-cooked, while the meat marrow provides subtle sweetness to sauces and soups.
Benefits of Using Gammon Hock:
- Rich Flavor: A good cut of meat deepens in flavor when made into a dish.
- Versatility: Good in making soups, making casseroles or as it is.
- Affordability: Consume this cut as it will be light on your pockets but still exquisite.An economical cut with gourmet potential.
- Nutritional Value: Contains protein and essential minerals.
How to Cook Gammon Hock
Cooking Gammon right requires a proper game plan. Additionally, the preparation of the meat should be done right with marination. The flavor in the meat comes out better with a sous vide style of cooking. The meat tends to melt off with time. Here are some of the preparations you can try:
Boiling Method
This is ideal for adding the hocks in sandwiches and pureed soups.
- Preparation: First off, just put the hock in a deep pot and cover it with water.
- Seasoning: We are talking about onions, carrots, and salt. When using salt, you can add some bay leaves, peppercorn and cloves alongside it.
- Cooking: Bring the pot to a simmer and let it sit simmering for two to three hours until the meat is tender and retains a grainy texture.
- Serving: Use the broth as a base for soup or shred the meat for sandwiches or casseroles.
Roasting Method
Gammon hock is typically more tender. It can be easily roasted.
- Preparation: To prepare a marinade, you can boil the hock in water, sunflower oil, or palm oil.
- Glazing: At two or one parts of water, you can add honey, mustard or marmalade.
- Roasting: Place the boiled hock on a roasting tray, brush with glaze, and roast at 180°C (350°F) for 20-30 minutes until caramelized.
- Serving: Slice and serve with roasted vegetables or mashed potatoes.
Slow Cooker Method
For hands-off cooking.
- Preparation: Place the hock in a slow cooker with stock, cider, or water, along with onions, garlic, and herbs.
- Cooking: Set to low and cook for 6-8 hours or until tender.
- Serving: Shred the meat and serve with crusty bread or in a pie.
Pressure Cooker Method
For a quick fix.
- Preparation: Add the hock to the pressure cooker with your choice of liquid and seasonings.
- Cooking: Cook on high pressure for 45-60 minutes.
- Serving: Use the tender meat in soups, stews, or salads.
Popular Recipes with Gammon Hock
Pea and Ham Soup
A classic British dish combining split peas, gammon hock, and aromatic vegetables for a hearty, warming soup.
Ingredients:
- 1 gammon hock
- 200g split peas
- 2 carrots, diced
- 1 onion, chopped
- 2 celery sticks, chopped
- Bay leaves, thyme, and peppercorns
Instructions:
- Boil the hock in water with aromatics until tender.
- Remove the hock, shred the meat, and strain the broth.
- Simmer the split peas and vegetables in the broth until soft.
- Blend part of the soup for a creamy texture and add shredded meat.
Gammon Hock Pie
A comfort pie filled with shredded gammon, creamy sauce, and flaky pastry.
Ingredients:
- 1 cooked gammon hock
- 300ml cream
- 200g mushrooms
- 1 onion
- 2 garlic cloves
- Puff pastry
Instructions:
- Shred the gammon hock meat.
- Onions with a touch of garlic and some mushrooms should be sautéed. A bit of spice along with some cream should be added as well.
- Place the sauce together with the gammon meat in the pie dish.
- Cover with puff pastry, brush with egg wash, and bake at 200°C (400°F) until golden brown.
Asian-Style Braised Gammon Hock
This version combines sweet and savory tastes using honey, soy sauce and ginger.
Ingredients:
- 1 gammon hock
- 4 tbsp. soy sauce
- 2 tablespoons honey
- 1 tbsp. sesame oil
- Ginger, garlic, and spring onions
Instructions:
- First put the hock, and to make it tender, keep it boiling in water along with the ginger and garlic.
- For a glaze, use soy sauce, honey and sesame oil.
- Using the glaze, roast the hock; remember to baste it so that it turns out caramelized.
Final Thoughts
Preparing gammon hock can be a thrilling ride full of taste, aromas, flavors and texture. If you desire an amazing mouthwatering experience, roast glazed pies or even a nice traditional gammon hock soup, using this particular cut during the cooking process will give you just the right outcomes. And not to forget! It is cheap and tasty! It is perfect for all the home cooks out there!
Tags: Gammon hock