The smoking process itself is a low and slow cooking method, one that helps tougher meats become tender. With smoked ham hock, they are hung in a smoker for upwards of five hours. The cooking ...

Instead of being boiled and then transferred to a hot oven to be glazed, I cook the ham so, so slowly, in the oven, wrapped in foil, so that it steams sweetly in the low heat. I then remove the ...

Place the ham hock in a large saucepan or casserole pot ... until ham is fork tender or cover and place in a 180oc oven and cook until fork tender. Either way it will take a couple of hours.

Keep covered in the refrigerator. The meat on a bacon hock takes longer to become tender, so cook on stove-top for an hour before placing in the slow-cooker. You could cook the soup for longer in ...

Brush the ham with 1/4 cup of the glaze (refrigerate the remaining glaze until ready to use). Cover the slow cooker and cook on low until the ham is hot throughout, 5 to 6 hours. A few minutes ...