How to Wash a Ham Hock Before Use

Written by athena hessong Google
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How to Wash a Ham Hock Before Use
Ham hocks should be cleaned thoroughly before cooking. (Jupiterimages/Comstock/Getty Images)

Ham hocks come from the bottom of the leg of a pig. These tough cuts do not have a lot of meat on them. Ham hocks are not used in cooking for their meat; they are used to add flavour to dishes requiring a long, slow simmering such as stews, soups and beans. Most ham hocks are smoked and cured and taste very salty. To reduce the salt level and to remove any impurities, a long washing or soaking is needed before using the ham hock in cooking.

Skill level:

Things you need

  • Dish or vegetable scrub brush
  • Stock pot
  • Colander

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  1. 1

    Vigorously wash the exterior of the ham hocks with a scrub brush to remove any visible dirt. Rinse the ham hock completely after washing.

  2. 2

    Place the ham hocks into the pot and add water until they are completely submerged.

  3. 3

    Bring the pot of water and ham hocks to a boil over medium high heat and boil for one minute.

  4. 4

    Drain the ham hocks in a colander.

  5. 5

    Rinse the ham hocks in the colander under cold running water for a full minute. Use the ham hocks immediately in any recipe desired.

  6. 6

    Soak the ham hocks in cold water for 24 hours instead of boiling them, if you prefer. Change the water four to five times during the 24-hour period. This will also ensure the ham hocks are clean. Rinse thoroughly after soaking them and drain the ham hocks using a colander.

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