Simmered pork hocks (ham

100 Servings

Ingredients

Quantity Ingredient
6 gallons WATER; BOILING
64 pounds PORK HOCKS HAM FZ
2 teaspoons GARLIC DEHY GRA
3 pounds ONIONS DRY
3 tablespoons PEPPER BLACK 1 LB CN
9 BAY LEAVES
6 tablespoons SALT TABLE 5LB

Directions

1. PLACE FROZEN PORK HOCKS IN STOCK POT OR STEAM-JACKETED KETTLE. ADD WATER,

SALT, BAY LEAVES, GARLIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 3 HOURS OR UNTIL TENDER.

2. PLACE PORK HOCKS IN SERVING PANS. ADD ENOUGH COOKING LIQUID TO HALF COVER

PORK HOCKS. REMOVE BAY LEAVES BEFORE SERVING.

NOTE: 1. IN STEP 1, 1½ TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A01700.

NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB QUARTERED DRY ONIONS.

Recipe Number: L10000

SERVING SIZE: 1 PORK HOC

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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