I am making a recipe this evening that calls for using a smoked ham hock. Do you leave the skin on, or do you remove it?

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2 Comments

Chef L. April 28, 2013
Yes, leave it on. It will produce a fair amount of fat that you may want to skim off.
 
amysarah April 28, 2013
Leave it on (assuming you mean it's going in the pot to flavor a pot of soup or greens or beans or something along those lines.)
 
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