Hey guys, my local supermarket has started selling non-standard cuts of pork. I want to support this effort and bought a ham knuckle.
Does anyone have any idea how to cook it? It's approx 1kg in weight, looks to be pretty light on meat but covered in skin, so I'm pretty psyched for some crackling action.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Do you mean ham hock? I would suggest a good dry brine, then smoke them until they're at the safe temp (145). I am not sure if they benefit from true low & slow, but maybe try one at 145-150 like you would a pork chop. Then if they're too tough, take them up to ~200 and try. If that's no good try wrapping them and holding an hour or so and try again.
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