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What do I do with a ham hock?

I use ham hocks in one of my very, very favorite secret recipes! Take 3 or 4 meaty ham hocks and score them deeply in a cross-hatch pattern, with the diagonal cuts about ¾ apart, on all sides, forming diamonds. Use them in any basic split pea soup recipe. Use an immersion blender during simmering to smooth out the soup. Simmer uncovered, and reduce for at least a couple hours. (Stir regularly, so you don’t let the ham hocks burn on the bottom of the pot!)

This is where the “secret” comes in… shred or finely mince about 2 teaspoons of fresh ginger. Add it to the split-pea / ham-hock soup a half teaspoon at a time, until you can taste the sharpness of the ginger, but not so much that it over-powers the soup. Make sure you wait at least 10 minutes after adding each ½ teaspoon, before tasting or adding more, to be sure the flavor has spread throughout the soup. It will intensify.

After 2 or 3 hours, the meat on the hocks will break apart. Use tongs and a fork to break them up in the pot before serving.

This special version of split-pea soup never fails to impress. Always, there is someone saying “Mmmmm! What IS that flavor?!”

I love it. It defines warm, hearty comfort food… with a little extra zip. This soup freezes very well, by the way. So you can make a big pot.

I don’t think I need to mention… since this is a secret recipe… I trust you’ll keep it to yourself.