Bourbon-Glazed Ham Hock Greens
A sophisticated BBQ twist using a splash of bourbon in the braising liquid.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 large Smoked ham hocks
- 2 pounds Collard greens, stemmed and chopped
- 1/2 cup Bourbon whiskey
- 4 cups Chicken stock
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 teaspoon Red pepper flakes
- 1 teaspoon Smoked paprika
- 2 tablespoons Vegetable oil
- to taste N/A Kosher salt and black pepper
Instructions
- 1
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat and sear the ham hocks on all sides until browned.
- 2
Add the diced onion to the pot and sauté for 5 minutes until translucent, then stir in the minced garlic and red pepper flakes for 1 minute.
- 3
Carefully pour in the bourbon to deglaze the pot, scraping up any browned bits (fond) from the bottom, and let it simmer for 2 minutes to reduce.
- 4
Stir in the chicken stock, apple cider vinegar, brown sugar, and smoked paprika, then bring the liquid to a gentle boil.
- 5
Submerge the ham hocks in the liquid, reduce heat to low, cover, and simmer for 1 hour to tenderize the meat.
- 6
Add the chopped collard greens in batches, stirring until they wilt down into the pot.
- 7
Cover and continue to simmer for an additional 45 to 60 minutes until the greens are tender and the ham hock meat is falling off the bone.
- 8
Remove the hocks, shred the meat back into the pot, discard the bones, and season with salt and pepper before serving.
Ratings & Reviews
No ratings yet
