How to Cook Delicious Southern-Style Mustard Greens with Ham Hocks

Mustard greens cooked with ham hocks is a classic and delicious southern dish. The combination of the earthy, slightly spicy greens with smoky, salty ham creates incredible flavor.

This soul food staple may seem simple, but properly preparing mustard greens with ham hocks takes some technique. In this guide I’ll explain step-by-step how to cook mouthwatering mustard greens with ham hocks.

An Overview of Mustard Greens and Ham Hocks

Mustard greens are the leaves of the mustard plant. They have a distinct peppery, mustardy bite The greens are packed with vitamins A, C, and K

Ham hocks are the lower portion of a pig’s leg. They contain lots of collagen, which helps tenderize the greens. Ham hocks have a rich, smoky, salty taste.

Together, these ingredients make a hearty potlikker-style dish. The ham infuses the cooking liquid with flavor that permeates the greens.

Choosing Quality Ingredients

The key to delicious mustard greens and ham hocks starts with using top-notch ingredients:

Mustard Greens – Look for crisp, bright green leaves. Avoid browning, sliminess, or signs of spoilage. Young, small leaves are more tender than large leaves.

Ham Hocks – Pick smoked, uncured hocks with ample meat, not just skin and fat. Check the expiration date.

Vegetable Oil – Use a neutral tasting oil like canola or vegetable oil.

Onions – Yellow or white onions work well.

Garlic – Fresh garlic has the best flavor.

Chicken or Vegetable Broth – Low sodium is best to control seasoning.

Vinegar – Apple cider or white vinegar both pair nicely.

Worcestershire Sauce – Preferably Lea & Perrins brand.

Step-By-Step Cooking Instructions

Follow these steps to cook mustard greens and ham hocks like a pro:

Prep the Ingredients

1. Rinse mustard greens well and tear leaves into bite-sized pieces, removing any thick stems.

2. Peel and chop 1-2 onions into 1/2 inch pieces. Mince 2-4 garlic cloves.

3. Pat ham hocks dry and trim off excess skin/fat if desired.

4. Measure out chicken broth, vinegar, Worcestershire sauce, and any other ingredients needed.

Cook the Ham Hocks

1. Heat 1-2 Tbsp oil in a large pot or Dutch oven over medium heat.

2. Add chopped onions and ham hocks. Cook for 5-10 minutes, stirring occasionally until onions are translucent.

3. Add minced garlic and cook 1 minute more.

4. Pour in chicken broth and 1/2 cup vinegar. Bring to a boil, then reduce heat to medium-low.

5. Simmer the ham hocks uncovered for 45-60 minutes until meat is tender and falling off the bone.

Cook the Greens

1. Add mustard greens in batches, letting them wilt down before adding more.

2. Once all greens are added, stir in 1-2 tsp Worcestershire sauce.

3. Cover and simmer for 30-45 minutes until greens are very tender.

4. Remove ham hocks, debone, and shred or chop meat.

5. Return shredded ham meat to pot and season greens to taste.

6. Simmer 10 more minutes before serving.

And that’s it – your mustard greens and ham hocks are ready to enjoy!

Tips for Perfect Mustard Greens and Ham Hocks

Here are some helpful tips to nail this recipe:

• Add hot sauce or pepper sauce to amp up spiciness.

• Use a combination of greens like collards, turnip, or kale.

• Substitute a ham bone, ham steak, or turkey neck for the ham hocks.

• Add beans, potatoes, or smoked turkey for a heartier dish.

• Cook on low heat for 4-6 hours in a slow cooker or Instant Pot.

• Freeze leftovers in serving portions for quick meals later.

How to Serve Mustard Greens and Ham Hocks

These mustard greens pair wonderfully with:

• Cornbread – For soaking up the potlikker broth.

• Hot sauce or pepper vinegar – For kicking up the spice level.

• Baked or fried chicken – For a hearty protein.

• Mac and cheese or rice – For a filling carb side.

• Fried okra or eggplant – For some crunch.

• Sweet tea, lemonade, or beer – To drink.

Enjoy the greens southern style in a bowl with a piece of cornbread. Or serve it over rice with hot sauce for a soul food plate.

Storage and Reheating

To store leftovers:

• Allow to cool completely, then transfer to airtight containers.

• Refrigerate for up to 4 days.

• Freeze for 2-3 months.

To reheat:

• Microwave individual portions with a splash of broth.

• Simmer gently on the stovetop, adding more broth as needed.

• Bake at 350°F for 20-25 minutes if frozen.

Frequently Asked Questions

How long do you cook ham hocks?

Cook ham hocks for 45-60 minutes to become tender before adding greens.

Do you rinse mustard greens?

Yes, thoroughly rinse leaves and chop into pieces, removing thick stems.

Can you use smoked turkey instead?

Absolutely, smoked turkey legs or wings work great substituted for ham hocks.

Do mustard greens shrink when cooking?

Yes, greens will reduce in volume significantly as they wilt down. Start with 2 lbs raw.

Why add vinegar when cooking greens?

The vinegar helps tenderize the greens and adds a bright, tangy flavor contrast.

Enjoy Classic Southern Mustard Greens and Ham

With this easy step-by-step guide, you’ll be able to make tender, flavorful mustard greens cooked with ham hocks. The secret is slowly simmering the ham to tenderize and season the greens.

Be sure to choose fresh, vibrant greens and smoky hocks for maximum flavor impact. Cook low and slow until the greens reach the desired tenderness. Serve these southern-style greens with cornbread and hot sauce for a mouthwatering soul food meal.