Q&A for How to Cook Ham Hocks

Yup. Cook them at 375-400 until the skin is folded over. Season them with whatever you like. The skin gets nice and crispy and the meat will fall off the bone. Make sure the hocks are standing up.

Cook the hocks in a pressure cooker (approx. 45-60 min. depending on how tender you want it. Use 1-2 inches of water; it doesn't have to cover the meat), then you can add the green beans to the pot or pour the hock juice into the pot of green beans. Add onions, salt and pepper to taste. Cook until the liquid reduces and the green beans are soft.

I cook smoked ham hocks in a pressure cooker all the time. Just place the hock inside, and if you want a rich stock, don't add a lot of water. Halfway is just fine. Add onions and any other seasoning (I don't recommend adding salt). Start cooking on high pressure for 45-50 minutes. If you reach your desired tenderness, remove the meat (so you don't overcook), and then you can add your greens. Pressurize for a few minutes until you reach your desired tenderness.

Kale is a good substitute for collards. Keep in mind that kale does not usually need as much cooking time.

Hocks foam quite a bit when cooking, so it isn't really safe or advised to do in a pressure cooker.

Yes, as long as you are sure to add enough water so that it does not stick to the pot.

You can get them in most supermarkets, but you can also check specialty stores such as butcher shops.

After you have cooked them let them cool until they are totally cold and no steam is coming off them. Then get a container large enough with a lid and either strip all meat off or put in whole and seal with the lid. These will last about 5 days in a container with lid and in the fridge. Sometimes a few more if the container hasn't been opened and closed since you first put the hocks in the container. I've done this several times and peel the meat off the bone and have the ham cold with mashed potato, garden peas and lashings of parsley sauce.