Dry-cured ham hock, also called “country ham,” is a salty, dry, and shelf-stable option. It lends a very robust flavor to help season your recipes, Gillespie says.

Finish the pork by cooking it in a 400-degree oven for about 6 to 10 minutes for medium, depending on the thickness of the cut. Remove the meat from the pan and allow to rest for 5 minutes before ...

Directions. Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered ...

No More Dry Pork Chops – This Recipe Gets Them Perfectly Juicy If you’ve ever suffered through a dry, flavorless pork chop, this recipe will change the way you think about oven-baked pork forever.

It appears pork hocks are wildly more popular than it seemed when Bruce Baker's request first ran. As always, readers came through with a great selection of recipes, both slow cooker and stovetop ...

one Preheat oven to 350 degrees. In an oven-safe pan, create a bed of diced onions and carrots. Pour in the bottle of beer. Add the hocks to the top and season with caraway seeds, garlic, salt and ...