This is comfort food at its best. Ham hocks are inexpensive and when cooked properly they are delicious. This recipe was passed down from our family but we added a couple of the New World ingredients that takes advantage of the bounty of foods here in North Texas.
Category: From the Farm
In a hot pan add the onions, carrots and celery and cook briefly for 3 to 5 minutes until onions start to become translucent. Add Soy sauce and cook an additional 1 to 2 minutes. Set aside.
If the ham hocks are fresh, brown them in a hot pan or in oven until they have a glazed dark brown color (about 4 to 5 minutes per side). If pork is already smoked them omit this step.
Mix all ingredients in a crock-pot and turn on low for 6 to 8 hours. Add enough chicken broth to reach the top of the ham hocks. If not using a crock-pot put all ingredients in a Dutch oven, bring to a boil, then set on simmer for 2 or 3 hours until the meat falls of the bone. Serve over rice or with potatoes.
Wine Pairing: A medium body red such as our Heritage Red, Mataro or Tempranillo will go well with this rich dish.