Why Ham Hocks Are the Unsung Hero of Easy, Nourishing Meals
Do you have a friend who is reliable, warm, caring — and somehow always has their sh*t together?
Me too. Mine is the ham hock.
The ham hock is always there when I need it.
Made up of meat, skin, bone, and loads of collagen, it’s a true nutritional powerhouse — adding richness, depth, and soul to every dish it touches.
No matter how busy, distracted, or uninspired I am in the kitchen, the hock shows up and makes a delicious meal easy (even on a weeknight).
Since we restocked ham hocks last week, I've been coming back to one of my favorite recipes — a cozy classic adapted from Ali Slagle at The New York Times.
Parmesan, Ham Hock, and White Bean Soup With Hearty Greens
(Slow Cooker Edition)
Ingredients:
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2 lb ham hock, unsmoked
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4 tbsp extra virgin olive oil
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1 head garlic (about 8 large cloves), peeled and chopped
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8–10 oz Parmesan (rinds are great)
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Juice of 1 lemon
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A few sprigs of thyme
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½ tsp red pepper flakes
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4–5 large leaves of chard or kale, stemmed and chopped
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2 cups white beans, soaked overnight
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6–8 cups high-quality bone broth
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Salt and pepper to taste
Preparation:
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Heat a skillet over medium heat and add a small splash of olive oil.
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Salt and pepper the ham hock on both sides, and brown it thoroughly.
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Once browned, transfer the hock to a slow cooker, or set aside on a plate.
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In the same skillet, brown the garlic in the leftover fat, then add thyme and red pepper flakes. Cook until aromatic.
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Transfer the garlic, herbs, and fat to the slow cooker.
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Stir the soaked white beans into the slow cooker to coat them in the flavorful pork and herb mixture.
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Pour in the bone broth (use more for a soupier soup) and add the ham hock if you haven’t already.
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Set the slow cooker on low for about 6 hours and let the magic happen.
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Near the end of the cook time, stir in the Parmesan rinds and chopped greens. Cook only 10–15 minutes more.
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Check that the beans and greens are tender and that the meat is falling off the bone.
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Season with additional salt to taste and finish with a squeeze of fresh lemon juice.
Best served with a slice of local heritage sourdough bread — and a little extra grated Parmesan on top.
Why Ham Hocks Belong in Your Freezer
Ham hocks are packed with flavor, collagen, and nourishment — but they’re often overlooked in modern kitchens.
Here’s why you’ll want to always keep one on hand:
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They make soups, stews, and braises rich and satisfying
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They naturally add body and depth without needing extra seasoning
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They’re affordable, easy to cook, and full of protein and minerals
If you haven’t cooked with ham hocks before, now’s the time to try.
Let's Swap Kitchen Stories
Have you made ham hocks before?
What’s your favorite way to use them?
I love hearing your stories and seeing what’s cooking in your kitchens.
Shop Ham Hocks and Other Nourishing Cuts of Pork
Happy Cooking,
Corinne