If you love slowly simmered bean soups, greens, and other soul-warming dishes that get their rich, smoky flavor from cured ham hocks, you know they add a special something But ham hocks can be hard to find at times. Luckily, you’ve got options for replicating that savory umami taste.
Ham hocks are inexpensive cuts taken from the lower leg of the pig that are generally cured, smoked, and used to flavor all sorts of dishes rather than eaten as a stand-alone cut of meat When simmered in soups, stews, and pot beans, the skin, fat, cartilage, and bits of meat break down and dissolve into the cooking liquid, leaving behind smoky, porky richness.
While you may not be able to perfectly re-create the exact flavor ham hocks impart, you can come close with these handy substitutes.
Smoked Ham Bone
Not surprisingly, a smoked ham bone makes an excellent substitute. You can usually find them right next to the ham hocks in grocery stores. Ham bones give you the same smoky, salty flavor. They just may not deliver quite as much body, richness, and texture since they lack the skin, fat, and collagen-rich cartilage the hock provides. But using a ham bone gets you 90 percent of the way there.
Smoked Turkey Parts
For a pork-free take, smoked turkey wings, legs, and drumsticks can stand in for ham hocks. Their skin and cartilage dissolve to provide body And the smoky cure delivers salty, meaty flavor. Just take care not to overcook them, or they can get unpleasantly dry and tough.
Bacon
Everybody’s favorite salty, smoky pork product can successfully stand in for ham hocks. Regular sliced bacon works, but opting for thick-cut makes it easier to fish out at the end. Remove the bacon before serving since the lean meat can get stringy and chewy with extended cooking. But the rendered fat, smokey essence, and salty pork flavor left behind in the pot will do the job.
Smoked Sausage
Andouille and kielbasa impart a similar smokiness, saltiness, and meaty flavor as ham hocks. You may want to remove the sausage from the finished dish, as the texture can be odd after long cooking. But again, it will leave its smoky, porky goodness behind in the liquid.
Prosciutto
Dry-cured prosciutto contains less fat than bacon, but still lends savory, salty, smoky notes when simmered in soups and beans, making it a solid ham hock stand-in. Remove the prosciutto before serving, as extended cooking gives it an unappealing texture.
Dried Mushrooms
For vegetarian and vegan options, turn to umami-rich dried mushrooms. Soak porcini, shiitake, or mixed wild mushroom blends first to rehydrate them. Then simmer them in the recipe as you would a ham hock. They give great earthy flavor and richness, even lending a slightly ham-like taste.
Miso Paste
White or yellow miso paste makes another good vegetarian alternative for replicating the savory qualities of ham hocks. Whisk a few tablespoons into soups or pot beans toward the end of cooking. The fermented soybean paste gives a hit of meaty umami flavor.
Soy Sauce or Tamari
A splash of soy sauce or gluten-free tamari can mimic the salty, savory taste ham hocks provide. Add a tablespoon at a time until your soup tastes sufficiently porky. Soy and tamari also contain compounds called glutamates that enhance the flavor impact.
Liquid Smoke
To recreate smoky flavor without using pork, turn to liquid smoke, an aqueous concentrate that captures the essence of wood smoke. It comes in both hickory and mesquite varieties. Start with 1 teaspoon per pot of soup or beans, taste, and add more drop by drop until you reach the desired smokiness.
Smoked Paprika and Garlic Powder
Dried spices can also help vegetarian versions. A teaspoon or more of smoked sweet paprika will infuse dishes with smoky taste. And garlic powder boosts savory umami quality. Add them at the start of cooking so the flavors have time to bloom.
Tips for Getting the Best Results
When relying on substitutions rather than actual ham hocks, keep these pointers in mind:
- Crumble bacon or slice sausage and prosciutto into small bits to maximize flavor dispersion.
- Cook bacon, sausage, mushrooms, and other solid ingredients first to render fat and brown them before adding liquids.
- Remove meats like bacon, sausage, and prosciutto at the end for best texture.
- Add smoked paprika, miso, soy sauce, liquid smoke, and garlic powder early so the flavors develop fully.
- Use smoked turkey parts, which more closely approximate ham hock texture.
- Supplement flavor with extra pork stock, ham base, or bacon fat.
- Increase cooking time to fully extract flavor from bones, mushrooms, and other substitutes.
- For pot beans, add a strip of kombu seaweed to lend body similar to ham hocks.
- Use ham hock substitutes in tandem. For instance, bacon for smokiness, miso for umami, and mushrooms for richness.
How to Use Ham Hocks and Their Substitutes
Now that you know your options for mimicking succulent ham hock flavor, let’s look at some classic recipes where they shine. Follow the tips above to seamlessly sub in your alternatives.
Bean Soups and Stews
From split pea to navy bean, ham hocks give soups like these their distinctive down-home flavor. Smoked turkey legs or prosciutto lend similar effects. For veg versions, dried mushrooms and miso do the trick.
Braised Greens
Collard, mustard, and turnip greens get their rich, smoky soul from a long braise with ham hocks. Smoked sausage or bacon are easy subs. For meat-free greens, go for smoked paprika, soy sauce, and sautéed mushrooms.
Pot Beans
What would pinto beans be without that hint of pork? Again, bacon, prosciutto, or smoked turkey stand in perfectly. Vegans can fake the hammy essence with liquid smoke and miso.
Simmered Cabbage
Ham hocks give humble cabbage fantastic flavor. Try kielbasa or ham bone for the same result. Dried porcini and soy sauce offer an umami-packed vegetarian alternative.
Lentil Dishes
Whether it’s lentil soup or mujaddara, ham hocks provide a welcome savory contrast. Prosciutto scrapings or smoked turkey wings work well. For vegan versions, stir in soy sauce or miso at the end.
Midwestern Dumpling Stew
In chicken and dumplings, the subtle smoky ham essence balances the richness. Smoked turkey or mushrooms replicate this beautifully.
Southern-Style Stock
Ham hocks give pork broth incredible depth. Use ham bones instead, or simply add some bacon drippings, smoked paprika, and dried mushrooms.
Sample Ham Hock Substitute Recipes
To see firsthand how seamlessly various alternatives can stand in for elusive ham hocks, check out these recipes:
- 15-Bean Soup with Smoked Turkey – Uses drumsticks for smoky flavor
- Ham-Free Navy Bean Soup – Relies on soy sauce, garlic, and liquid smoke
- Vegetarian Split Pea Soup – Stars mushrooms and miso for umami savor
- Collard Greens with Prosciutto – Dry-cured pork adds salty richness
- Smoky White Bean Stew – Features bacon and smoked paprika
- Cabbage and “Ham” Skillet – Uses kielbasa for smokiness
FAQs
Still have some questions about substituting for ham hocks? Here are answers to some commonly asked questions:
What gives ham hocks their flavor?
It’s the combination of salt-curing, smoking, the natural fat, collagen, and essence of pork that creates the unique flavor ham hocks impart to dishes.
Why are ham hocks hard to find sometimes?
As an inexpensive cut packed with connective tissue rather than premium meat, ham hocks can be irregularly stocked compared to other pork products. Their popularity in regional fare also means demand fluctuates.
What’s the best substitute for flavor?
For the closest match, opt for smoked turkey legs, cooked ham bones, bacon, or smoked sausage. Dried mushrooms also mimic the umami savory taste well.
What’s the best veggie substitute?
For meat-free dishes, dried mushrooms and miso paste give fantastic umami flavor. Liquid smoke, soy sauce, smoked paprika, and garlic powder also help replicate the ham essence.
Can I freeze ham hock substitutes?
Absolutely. Portion smoked turkey legs and sausage into amounts called for in recipes, then freeze in zip-top bags. They’ll keep for months.
What about whole ham hocks?
Uncut, skin-on ham hocks can also be frozen in cryovac packaging or plastic bags for up to 3 months. Thaw in the fridge before using.
Enjoy the Versatility of Ham Hock Subs
With this range of substitution options, from smoked turkey to mushrooms, bacon to miso, you can still enjoy the depth of flavor ham hocks lend even when you can’t track them down.
These alternatives let you stick to the soulful original recipe or explore meatless versions. With the help of ham hock stand-ins, classics like split pea soup, hoppin’ john, and collard greens are still on the menu.
So don’t deprive yourself of rich, comforting ham-kissed dishes just because the hocks are missing. With these handy substitutes, you can savor smoky, pork-scented soups, stews, greens, and beans any night of the week.
Tag: ham hocks substitute
I’m the type of person that crushes on certain foods. Remember my speculoos addiction? Enough said.
When I really like a food, I eat so much of it that I get sick.
You know, those molten chocolate cakes that are on the dessert menu of every restaurant? I used to love them. Many of them (I might or might not have been pregnant at the time) were eaten before I could take another bite. One day, I was in the middle of my chocolate lava explosion when I felt so sick that I couldn’t. Ever. If you even think about putting that thing near me, you’ll need to bring an emesis basin. Enough said.
I used to be gaga over split pea soup too. Every time I went out to eat, be it a restaurant or a pizza shop, I’d order one. I just loved how hearty and filling it was. But then one day, I was all split-pead-out. I literally couldn’t look at the stuff for years. Me and Mr. Split Pea were estranged, and I moved on to Mr. Lentil.
Then, many, many years later (somewhere in the double digits), I read about a popular way to cook split peas that uses ham hocks to give the soup a smokey flavor. Even though ham hocks aren’t allowed in my kosher kitchen, the thought of them made me hungry for my old favorite soup.
I looked into it and learned that smoked turkey leg would work well in place of ham hocks, giving the soup more smokey flavor. The results were even better than I thought they would be—smoky, savory, and full of deep, rich flavor! Braising the turkey leg made it buttery soft; the meat fell apart right away and went well with the soup.
To really up the ante, I added some fresh thyme dumpling that meld perfectly into the soup. The results are so hearty, it’s literally a meal in itself.
Thanks to this amazing recipe, I’m a born-again split pea fan and I hope you will be too. And don’t worry, this time, I’m treading carefully.
Smoky Split Pea soup
Two chopped leeks (just the white and pale green parts), two peeled and chopped large carrots, and two chopped celery stalks. Five minced garlic cloves, two tablespoons of extra virgin olive oil, three picked-over and rinsed cups of split peas, five sprigs of thyme, and one smoked turkey leg.
Method:
Saute leeks and garlic until fragrant. Add carrots and celery. When they begin to soften, add split peas, bay leaves and thyme and saute for 2 minutes. Place turkey leg into the pot and add stock and water. Bring to boil, lower the heat and simmer for 1 hour. Remove the turkey leg from the soup and shred it into small pieces. Return the shredded turkey to the soup and season with salt and pepper, to taste. Adjust the consistency by adding more water, if desired.
3/4 tsp salt, 1/2 tsp baking powder, 1 tablespoon oil, 1/2 cup warm water, and 1 tablespoon chopped fresh thyme.
Method:
Whisk flour, salt and baking powder. Add remaining ingredients to form a dough. Drop spoon-sized pieces of dough into salted boiling water and simmer until they rise to the top. Remove with a slotted spoon and add to the soup.
NOTE: You can cook the dumplings right in the soup, but I like to cook them separately because not everyone in my house likes dumplings in their soup.
VARIATION: Instead of dumplings, add diced potatoes along with the carrots and celery.
Chanie Apfelbaum
A butcher taught me! Discover how to cook the ham hock correctly
FAQ
What can I use in place of ham hocks?
What is the equivalent of a hock?
What is a substitute for ham hock in split pea soup?
What is a good ham hock substitute?
Smoked bacon is one of the most favored picks as a ham hock replacement. Similar to smoked ham, smoked bacon should be on your list as a ham hock alternative. Except for the smoky flavor everyone knows after hearing its name; smoked ham also brings up a salty taste as your ham hock.
What are the best substitute for shallot?
The best substitute for a shallot would be something with a similar taste and cooking properties. The first thing that comes to mind is a red onion, although this might have a stronger flavour than a shallot, it might be the closest you can get. Other options would be any other type of onion, either white, sweet, or yellow.
Can ham hocks be substituted for Bacon?
Because one of the most enticing aspects of ham hocks is their smoky flavor, bacon (be sure that it’s smoked, not just salted) works extremely well as a substitute (via Gourmet Sleuth ). Also, because ham hocks are a fatty cut of pork, it makes sense to use a similarly fatty cut like bacon as a substitute.
What goes well with ham hock?
It pairs well with cabbage, collard greens, and beans such as pinto or green beans. In addition, you can add slow-cooked ham hock to quiche and salad to double the flavor too. The slow-cooked ham hock is often shredded or minced before being used. When it comes to roasting, roasted ham hock is very favored too.