Soaking your bacon hocks in cold water for at least half an hour or more before cooking them will help draw out excess sodium so they don't overwhelm your palate with salt. If you plan on braising your smoked ham hocks, use a low sodium broth or the salty taste may be too much. Remember to roast your hock uncovered. If you don't want to eat the skin, you need first to cook the hock with the skin on, then remove the joint from the oven let it cool down. Use a sharp kitchen knife or shears for cutting off the skin. The skin will come off easily in one piece if the meat is properly cooked.
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