Hocks › Pulled ham hock and the pressure cooker method
Pulled ham hock and the pressure cooker method
Pulled ham hock is soft, shredded and ready to pile into rolls or toss through pasta. You can slow-braise it all afternoon or use a pressure cooker for a faster result.
Pulled hock, the slow way
Use the oven method in our boiling and braising guide. After 3 to 3½ hours the meat should shred under a fork. Rest it for 15 minutes, then pull the meat from the bone, discarding skin, fat and gristle, and moisten it with a few spoonfuls of the braising liquid.
Pressure cooker method
A pressure cooker or electric multi-cooker shortens the time a lot. Pressure cookers differ, so check your manual for the minimum liquid and the maximum fill line. As a rough guide:
- Soak the hock if it is cured and salty, then rinse it.
- Put it in the pot with an onion, a carrot, a bay leaf, a few peppercorns and enough water or cider to come about halfway up the hock, as long as that meets the minimum your cooker needs.
- Seal and cook at high pressure. Typical times are in the region of 60 to 75 minutes for a standard hock, but check your cooker's recipe booklet.
- Let the pressure release naturally for 15 to 20 minutes, then release any remaining pressure following the manual. Open the lid away from your face.
- Check the meat is tender and falls off the bone. If not, reseal and cook for a further 10 to 15 minutes.
The stock from a pressure cooker is usually concentrated and may be very salty. Taste before using it, and dilute it if needed.
Flavour ideas for the liquid
- Cider and apple: half cider, half water, with a sliced apple.
- Smoky and sweet: a spoonful of treacle or brown sugar and a little paprika.
- Mustard and herbs: wholegrain mustard and thyme.
- Spiced: star anise, cloves and orange peel.
Shredding
Let the hock cool for about 10 minutes until you can handle it. Peel off the skin, then use two forks or your fingers to pull the meat apart. Discard any gristle, fat and tiny bones. For a glossier result, mix the meat with a little of the reduced cooking liquid and a teaspoon of mustard or cider vinegar.
What to make with pulled ham hock
- Toasted rolls with piccalilli or apple sauce.
- Pasta with peas, cream and parsley.
- A pie filling with leeks, white sauce and a puff pastry lid.
- Mac and cheese, jacket potatoes and bubble and squeak.
- Stirred through lentils or white beans for a quick supper.
- Added to a pea and ham soup just before serving.
Food safety checks
- Pork should be cooked until there is no pink, fleshy meat and the juices run clear. The Food Standards Agency says to check the middle with a thermometer away from the bone if you have one.
- Cool leftovers and get them in the fridge within two hours.
- Eat within 48 hours, or freeze in portions.
- Reheat only once, until steaming hot throughout.
See the full detail on the food safety page.
Freezing
Pulled hock freezes well. Portion it with a spoonful of the cooking liquid, cool it quickly, label it, and freeze in flat bags so it thaws fast. Thaw in the fridge, not on the counter, and use it within a day after thawing.