To Skin or Not to Skin? The Great Ham Hock Debate

As a child, my grandfather’s pinto beans were never complete without a ham hock thrown in for good measure. One ham hock never seemed like much–it was about the size of a fist. But somehow, it changed the flavor and texture of the entire dish.

Not only were there beans, but the soft pork on the ham hock turned into tasty soup or a pot of collard greens.

When added to any dish, ham hocks make it taste better and give it more body. They also make a great soup base. They also store well, particularly in the freezer. Theyre cheaper than bacon (well under $3. 00 per pound at the markets where I shop). Plus, they have a whole lot more to offer.

Here’s everything you need to know about ham hocks and how to use them to improve your cooking.

Ham hocks – the meaty, flavorful pork joints cut from the ankle of the pig – are prized for adding rich, smoky depth to soups, beans, greens, and other dishes But one aspect of preparing ham hocks leaves many home cooks undecided – should you remove the skin before cooking or leave it on?

This choice is a matter of personal preference with good arguments on both sides. Let’s dive into the debate over skin-on vs. skinless ham hocks and how best to cook them for maximum flavor and enjoyment.

The Case for Skin-On Ham Hocks

Here are some reasons why many cooks prefer to braise, boil, or simmer their ham hocks intact with the skin still attached:

Flavortown! The skin contributes smoky, salty, porky flavor as it renders. Leaving it on infuses more hammy goodness into the pot.
Gelatin for Days. Natural collagen in the skin breaks down into unctuous gelatin that thickens and enriches the cooking liquid.
Moist and Tender. The skin seals in moisture and bastes the meat during slow braising. Skin-on hocks often emerge more succulent.
Textural Contrast. When cooked low and slow, the skin gets ultra soft and luscious. Crisped up afterwards, it provides fabulous crackling contrast.
Nutritional Value. Pork skin has vitamins, minerals, healthy fats – don’t throw away its natural goodness!
Easier Cooking. Keeping the skin on requires less prep and intervention during braising. Set it and forget it.
Traditional Flavor. In many signature dishes like Southern-style beans and greens, the skin adds an authentic soulful taste.

For all these excellent reasons, many cooks feel the skin absolutely should stay on the ham hock during cooking. Then simply remove and discard it after the fact if desired.

Arguments for Skinless Ham Hocks

However, there are also some valid reasons why you may want to remove the skin from your ham hocks before cooking:

Lower Fat and Calories. Eliminating the fatty skin cuts some fat and calories for a healthier end dish.
Smoother Texture. Skinless hocks result in a more velvety finished texture without rubbery bits.
Easier Eating. Some find skin unappetizing or difficult to chew. Removing it makes eating easier.
Cleaner Flavor. Without the fatty skin, seasoning can better penetrate for a purer ham taste.
No Skimming. Skinless hocks don’t require skimming layers of grease from the cooking liquid.
Customizable Appearance. A skinless, uniformly colored hock may look more appealing in certain dishes.
Personal Preference. At the end of the day, you may just prefer the taste and texture of skinless hocks.

So for health, texture, appearance, or simply personal reasons, pre-cooking skin removal is reasonable depending on your priorities.

How to Remove Ham Hock Skin

If you opt to remove the skin first, here are some tips for easy, efficient skinning:

Use a sharp chef’s knife to cut through the skin about 2 inches from the top of the hock.
Grip the loose flap of skin and peel downwards using your fingers, separating skin from meat.
Trim off any remaining fat or connective tissue with knife.
Rinse hock well after skinning to remove any debris. Pat dry thoroughly before cooking.
Save skin to fry into cracklings for a tasty cooked snack!

Pro tip: It’s easier to remove skin after cooking but you’ll lose the textural contrast.

Cooking Methods for Skin-On Ham Hocks

To make the most of cooking with skin intact, opt for moist heat cooking methods:

Simmer: Cover with water or broth and simmer gently until ultra tender, 1-3 hours.
Braise: Brown first, then braise in flavorful liquid for 2+ hours until fall-off-the bone tender.
Slow Cooker: Cook on LOW for 7-8 hours until completely softened and collagens have broken down.
Pressure Cooker: Lock in moisture and flavor in just 30-60 minutes at high pressure.
Oven Braise: Bake covered or wrapped in foil with a bit of liquid for 3-4 hours.

The key is low, slow cooking with plenty of moisture – this transforms the skin into succulent, jiggly perfection.

Preparing Skinless Ham Hocks

To highlight the meat rather than the skin, try these skinless ham hock preparation tips:

Season all over with dry rubs or fresh herbs and spices to add lots of flavor.
Sear/Brown before braising to develop a crust for added texture and color.
Make Skinny Cutlets by slicing hocks horizontally for quicker cooking.
Add Moisture. Ham hock “tea bags” with aromatics or parcooking in broth help keep them juicy.
Finish Uncovered to reduce and concentrate cooking liquid into a luscious glaze on the meat.

Make Delicious Meals with Ham Hocks

Whether you go skin-on or skinless, ham hocks add incredible richness, smokiness, and texture to recipes like:

Split Pea Soup
Red Beans and Rice
Collard Greens
Ham Hock Hash
Bean and Ham Hock Stew
Lentil Ham Hock Soup
Creamy Potato Ham Hock Soup
Ham Hock-Stuffed Potatoes
Ham Hock and Dumplings
Ham Hock Gravy and Biscuits

The next time you cook up a batch of beans, give them a flavor boost with luscious, meaty ham hocks. Just decide whether you want to savor the skin or skip straight to the juicy pork goodness within!

do you take skin off ham hock before cooking

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What Is a Ham Hock?

Ham hocks are joints connecting the ham shank to the foot. A fun fact is that the hocks are not the ankles, even though they have a lot of collagen-rich skin, bone, and connective tissue.

Collagen is a wonder ingredient for soups and stews. In the case of smoked ham hocks, it gives the dish a deeply meaty flavor and gives the cooking liquid more body. If you’ve ever eaten a big spoonful of soup and felt the deliciously soft coating on your tongue, that’s because of collagen.

Ham hocks are often sold smoked or cured, but they can also be found fresh or even frozen. Smoked ham hocks can impart more flavor than fresh or frozen.

A butcher taught me! Discover how to cook the ham hock correctly

FAQ

Do you cook a ham hock with the skin on?

That is why so many hearty winter soups and stews call for the ham hock as an essential part of the dish. When I’m making soups with ham hocks I take the time to score the thick skin of the hock. Once cooked I can then easily trim away the skin and excess fat to reveal the meat beneath.

Do you take skin off ham hock before making soup?

Using a smoked ham hock, like usual, and I always just add the skin and blend it all. Why remove the skin? It just adds more body to the soup and tastes fine.

Can you eat the skin off a ham hock?

Ham hocks can be cooked separately or braised in the dish provided enough time is allotted for the connective tissue to break down. The meat can then be picked off the bones and removed from the skin, but the skin is delicious too, if cooked long enough.

Should you remove ham hock skin after cooking?

In addition to its anti-aging benefits, the ham hock’s skin will add flavor and richness to the dishes made with it. The bottom line is that removing the ham hock’s skin is a personal choice that depends on the dish and a person’s taste. If you choose to remove it, it’s best to do so after cooking to preserve flavor and moisture.

How long can ham be without refrigeration and still be safe?

Most food experts recommend that ham, should not be left out at room temperature for more than 2 hours. After that time, you should discard it.

How to cook ham hock with skin on?

To prepare ham hock with the skin on, start by rinsing it with water to remove any foam on the surface. Then, cook the ham hock for 20-30 minutes before rinsing it again. After that, cook it for an additional hour to ensure that it’s fully cooked through.

Should ham hocks be soaked before cooking?

Before cooking, it is recommended to soak the ham hocks in cold water for a few hours or overnight to remove excess saltiness. Rinse them thoroughly under running water and pat them dry with a paper towel. Should I remove the skin from the ham hocks? It is a personal preference whether to remove the skin or not.