So, Mr. Sam the cooking guy, how could it take you an hour and a half to cook your ham hocks, when it takes the entire ham hock eating world at least four to six hours? Are these magic ham hocks? Cook your ham hocks for six hours at low in a slow cooker with beef broth,. After the ham hocks are done, cook your lentils separately with the beef/ham hock broth . Your ham hocks will give up more flavor and be even more tender. Your lentils will not over cook and look like twice baked beans. I only comment because I can tell you really like this dish, like me. Enjoy!
I am a Hungarian woman living in the USA, grew up watching my grandma make lentil soup w ham hocks. This is how I make it now in my slow cooker; Wash lentil and soak overnight. Next morning, pour water off, put lentil, 1 finely chopped onion, 2-3 ham hocks, 2-3 bayleaves and a few peppercorns in pot, cover w water. Close lid and cook on low all day long! You can go to work! When you get home, in a medium pan, heat some oil, put in several tbl spoons of granulated sugar and let it caramelize while stirring constantly. When nice light brown color, put a tbl spoon of flour in it and stir over med heat. When all nice color, a min or two, pour a few spoonfuls of the lentil soup liquid in to this sugar/flour mix, and stir until smooth. Then add to lentil soup. To flavor the soup, add some mustard and vinegar to taste (couple of spoonfuls) Finally, pull apart ham hocks, meat should fall off the bone. Take out bayleaves and bones, serve in a bowl w some sourcreme on top. DIVINE!
Put a lid on it and it will boil faster. But, Sam, I know you know that.i've been watching you for a month or so now and I just love your show. This is my first comment and I would have to be telling you what to do. Keep up the good work, you're an inspiration. My cooking has changed all for the better because of you, thank you so much! You've really gotten me to get more creative with what I have on hand and less repetitive in what I eat. Bless you!
I bake my ham hocks with potatoes carrots onions green bell peppers black pepper and cayenne pepper w/pinch of salt on 250 over night . It’s melting in your mouth delish❤️❤️. Omg
My husband doesn't eat soup or watch TH-cam BUT I LOVE BOTH!.I just love your videos! You have a great personality and I love your sense of humor! I am in the stressful situation with COVID-19 AND I AM TOTALLY SHUT IN!!! So thank you! I was looking for a recipe for split peas but now I think I may do lentils. I got my 3qrt. pressure cooker out and I have 2 beautiful, meaty (1.49lbs) smoked ham hocks, covered with water. Going with 35 minutes. I have time to figure out what I want.
The only thing I do differently is a pinch of cayenne and a bay leaf.. Love this.. I precooked my ham hocks in an instapot first because I hate cooking in the summer time but i wanted this soup so bad!!
I wish i could find ham hocks that look that good. Most supermarkets in my area have puny hocks; butchers don't carry them. I love them with navy beans and kidney beans.
my mom used to make this in a pressure cooker.....just do everything here in this recipe in the pressure cooker ,add some potatoes and soaked dried split peas....leave the bone in....it adds flavour that fat and the bone marrow....pluck the fat/rind out if you dont like it after cooked.......FREAKIN AWESOME ! try it.
You are really funny to watch! You’re OCD is comical❤️ looks amazing! Would be better if you let that that ham hocks cook for a few more hours! But other than that looks like perfection in a bowl🙌🏾
Omg,, the best soup I ever made 😱 no wonder why I never understood the lentil craze.. But,, my store didn’t have ham shanks ,, do I browned up that cubed ham with some Japanese Barb-b-que sauce and added it into the soup at the end and added cilantro,, cause I love cilantro and the parsley and thyme,, and some Pipette pasta ,, just a cup,, magnificent,, ready for the storm😂😂
My friend just gave me some lentils and I was looking for ideas. Your recipe is my recipe I use for northern bean soup. Try adding a quarter tsp. Liquid smoke. I think you will approve.
I do the reverse. I simmer the hocks to get all the super food nutrients and then get the meat and tendons to save when they are soft. Then continue cooking to get a nice thick broth that would turn into gelatin if cool. Strain the broth and then add the vegetable(chopped finely) lentils and meat.
You've got a great TH-cam presentation I love that you just get on with the food and don't try to be an entertainer. The food looks fab. The one or two verbal expletives are fine by me. But maybe you could lose that and in a cooking video nobody wants to hear the word "sh&t" and you maybe lose a certain audience using it. We all say stuff but it doesn't translate too well on a food channel that's all. But your content and presentation is the best foody channel I've seen otherwise.
They sell ham hocks with the skin off. They still have fat marbled in them. The meat should fall off the bone when done. I use them in green beans, collards, lentils....great with a bit of red chili flake too....
If you really have no interest in all of that delicious smoked fat, feel free to ship over here, to Brooklyn, where I will make it my lawfully wedded wife and allow it to self-actualize.
I hope u'r wife n loved one's appreciate u'r skill's Sam - even though I don't know u I surely do! U know the secret of each great cook who knows the importance of cleaning as u work! As the youngest in my family of 6 I hated having Kitchen Patrol after my mom (who was like a tornado in the kitchen) cooked fish cake's, brown bread with beans - what a mess but cleaning up after her a few time's a week certainly taught me 2 clean as I cooked!
I always sear the hocks first and then add everything else. You're missing out on the seared meat flavor, from one Sam to another. And you throw away the fat? Sam!? The fat is where all the flavor is. Just simmer it for a few more hours and the fat will melt into the broth.
Brittany Boss you probably want to source a recipe from a negro, this was sub par honestly. If you're new to ethnic cuisine then this is something... Only is not. Good try though.
the thing is once the meat comes off the bone you need to remove the hock let cool remove meat add bones and fat and catleage back in to the broth for at least 2 hours can add vegs not lentils so dont add vegs or lentils till bone is cooked out keeping covered so it wont reduce once done with bone remove cool and let Settle strain though cheese cloth in a pot add vegs butter cook 15 min add lentils and stock when done add ham hock meat or it will be dry and might as well cut up some card board thrown that in with salt best to add onion salt rather then any other salt
It needs more liquid in the end there, for me. Otherwise it's just a moosh. I'd also at some point add more veg to compliment the meat and beans. But yea, this is a delicious dish.
Put the bloody lid on the pot if you want it to boil faster in the beginning man ! And low simmer the hock in a separate pot for 2 hrs until you see the skin and meat falling off the bone IN the pot remove the hock and use the stock from the hock for cooking the lentils Apart from those errors Good cooking 👍
Seriously, put a lid on it. You're old enough to know the old adage "watch pot doesn't boil". I rant, knowing full well this is all part of your charm and what sets your show part from all others, that and your delightful spontaneous profanity.
sam in a sandwich ya mix the meat in a soup no all your broth comes from the bone if you cook bones in to broth and it isent sticky to thy lips broth its not good broth adding a whole chicken to a pot of water covering cook it tell the meat comes off the bones 1and1/2 hr remove let cool remove meat set a side add bones back in water/broth cook till colagen comes off bone 1 1/2 hr broth is sticky keeping covered tell ready to reduse after all chicken is cooked and removed from broth let cool and Settle pour broth throgh a cheese cloth to a pot,,, in another pot add vegs spices butter not oil fat from chicken is oil can 1st brown up a few skin on chicken parts till bottom of pot has brown bits and chicken is fairly cooked remove chicken add lots of vegs lentils clean skin and bebone from chicken parts if any add broth and browned chicken parts and cooked chicken you deboned bring to a boil cook till carrots r tender same with ham bones and beef bones must have enough bone to get a stickyness
+Thuy Ham hocks take a long time to cook, lentils not so much. If you presoak the lentils, they would be way overcooked by the time the hocks were ready. Ham hocks take well over an hour to cook properly.
sam i couldent let u think it cant be better 1st hour boil the bones add vegs after 2 hours,,, removeing the bones,, soup still simmering let cool,,,, the bones.when cool remove the meat set aside throw bones back in soup not the meat add lentals or beans or barily cook another hour or till every thing tender remove bay leaf and bones add meat turn off heat
u poked the skin of the ham hack while u where there i find more flavor faster slice the skin as like u would roasting a ham dimond shape yet on the ham hock just slice the skin loose
So, Mr. Sam the cooking guy, how could it take you an hour and a half to cook your ham hocks, when it takes the entire ham hock eating world at least four to six hours? Are these magic ham hocks? Cook your ham hocks for six hours at low in a slow cooker with beef broth,. After the ham hocks are done, cook your lentils separately with the beef/ham hock broth . Your ham hocks will give up more flavor and be even more tender. Your lentils will not over cook and look like twice baked beans. I only comment because I can tell you really like this dish, like me. Enjoy!
The smoked one are fully cooked
Spot on mate.
@@Nittytash exactly!
I am a Hungarian woman living in the USA, grew up watching my grandma make lentil soup w ham hocks. This is how I make it now in my slow cooker; Wash lentil and soak overnight. Next morning, pour water off, put lentil, 1 finely chopped onion, 2-3 ham hocks, 2-3 bayleaves and a few peppercorns in pot, cover w water. Close lid and cook on low all day long! You can go to work! When you get home, in a medium pan, heat some oil, put in several tbl spoons of granulated sugar and let it caramelize while stirring constantly. When nice light brown color, put a tbl spoon of flour in it and stir over med heat. When all nice color, a min or two, pour a few spoonfuls of the lentil soup liquid in to this sugar/flour mix, and stir until smooth. Then add to lentil soup. To flavor the soup, add some mustard and vinegar to taste (couple of spoonfuls) Finally, pull apart ham hocks, meat should fall off the bone. Take out bayleaves and bones, serve in a bowl w some sourcreme on top. DIVINE!
Imma have to try this sounds good.
Ruined it with the sugar!
@@overthetop6331 I guess I missed that somewhere, watched the video twice. I didn't put any sugar in mine.
Put a lid on it and it will boil faster. But, Sam, I know you know that.i've been watching you for a month or so now and I just love your show. This is my first comment and I would have to be telling you what to do. Keep up the good work, you're an inspiration. My cooking has changed all for the better because of you, thank you so much! You've really gotten me to get more creative with what I have on hand and less repetitive in what I eat. Bless you!
If you slow simmer the Veg n hock all day that meat will fall off the bone and omg the flavor! Then add the lentil. You're wasting a good hock
Exactly. Meat should fall off the bone.
@@kahutchisaurus tswy I'm cooking in the Insta pot, that bone should bare when finished. Yum
My mom and I used to make this, and then make biscuits topped with butter and honey to eat with the soup.
The porkyness... the lentilness...
This is also great with your leftover holiday spiral cut ham bone.
I am making this today. We have leftover bone-in honey baked ham. I’ll update how it goes.
how was it?
@@miradookie it was delicious! We ate it, froze it, reheated it, and it was still great.
I bake my ham hocks with potatoes carrots onions green bell peppers black pepper and cayenne pepper w/pinch of salt on 250 over night . It’s melting in your mouth delish❤️❤️. Omg
My husband doesn't eat soup or watch TH-cam BUT I LOVE BOTH!.I just love your videos! You have a great personality and I love your sense of humor! I am in the stressful situation with COVID-19 AND I AM TOTALLY SHUT IN!!! So thank you! I was looking for a recipe for split peas but now I think I may do lentils. I got my 3qrt. pressure cooker out and I have 2 beautiful, meaty (1.49lbs) smoked ham hocks, covered with water. Going with 35 minutes. I have time to figure out what I want.
I'm making this right now. I just took the hammocks out in order to cut it up 😊
The only thing I do differently is a pinch of cayenne and a bay leaf.. Love this.. I precooked my ham hocks in an instapot first because I hate cooking in the summer time but i wanted this soup so bad!!
Simple and good for you.
Had to rewatch these older vids, Love the progress!!
going to make this one now. but with green lentils. yum!
I wish i could find ham hocks that look that good. Most supermarkets in my area have puny hocks; butchers don't carry them. I love them with navy beans and kidney beans.
1000th like on an oldie but goodie!
Thanks for the great tutorial! You
are straight forward. 🔥
my mom used to make this in a pressure cooker.....just do everything here in this recipe in the pressure cooker ,add some potatoes and soaked dried split peas....leave the bone in....it adds flavour that fat and the bone marrow....pluck the fat/rind out if you dont like it after cooked.......FREAKIN AWESOME ! try it.
Looks delicious thank you for sharing. Health & Wellness 👍🏽
we put a little ditalini on top, salt and pepper, yumm
Use Anasazi Beans from Dove Creek Colorado, They're the BEST Pinto Beans you can find, and thy're 'TOOTLESS"...
You are really funny to watch! You’re OCD is comical❤️ looks amazing! Would be better if you let that that ham hocks cook for a few more hours! But other than that looks like perfection in a bowl🙌🏾
Omg,, the best soup I ever made 😱 no wonder why I never understood the lentil craze.. But,, my store didn’t have ham shanks ,, do I browned up that cubed ham with some Japanese Barb-b-que sauce and added it into the soup at the end and added cilantro,, cause I love cilantro and the parsley and thyme,, and some Pipette pasta ,, just a cup,, magnificent,, ready for the storm😂😂
My friend just gave me some lentils and I was looking for ideas. Your recipe is my recipe I use for northern bean soup. Try adding a quarter tsp. Liquid smoke. I think you will approve.
I do the reverse. I simmer the hocks to get all the super food nutrients and then get the meat and tendons to save when they are soft. Then continue cooking to get a nice thick broth that would turn into gelatin if cool. Strain the broth and then add the vegetable(chopped finely) lentils and meat.
Sam, Love your videos. Wish you would acknowledge what an important role Max plays on making your videos great. He seems like such a great son.
IM making this now. I like the tip about the garlic, it’s so true!
Some good ideas and a recipe I can tweak, according to what I have on hand; thanks, Sam.
I just found this channel. I live in the south where ham hocks are popular. I just don’t know why Sam was so rude.
He’s Canadian ha
Some shaved Parmesan Romano on top would be delish ❤
Using your recipe but cutting it down a bit for my small insta pot. I'll put up another comment when finished ♡
You've got a great TH-cam presentation I love that you just get on with the food and don't try to be an entertainer. The food looks fab. The one or two verbal expletives are fine by me. But maybe you could lose that and in a cooking video nobody wants to hear the word "sh&t" and you maybe lose a certain audience using it. We all say stuff but it doesn't translate too well on a food channel that's all. But your content and presentation is the best foody channel I've seen otherwise.
They sell ham hocks with the skin off. They still have fat marbled in them. The meat should fall off the bone when done. I use them in green beans, collards, lentils....great with a bit of red chili flake too....
As always your wrap up his precious. Sam, you rock!
If you really have no interest in all of that delicious smoked fat, feel free to ship over here, to Brooklyn, where I will make it my lawfully wedded wife and allow it to self-actualize.
David Slone Amen! I am with you brother.
Leave it in and let it simmer longer. Get that fat to melt into the broth. Godly.
I hope u'r wife n loved one's appreciate u'r skill's Sam - even though I don't know u I surely do!
U know the secret of each great cook who knows the importance of cleaning as u work!
As the youngest in my family of 6 I hated having Kitchen Patrol after my mom (who was like a tornado in the kitchen) cooked fish cake's, brown bread with beans - what a mess but cleaning up after her a few time's a week certainly taught me 2 clean as I cooked!
I like this guys personality. 😂
I always sear the hocks first and then add everything else. You're missing out on the seared meat flavor, from one Sam to another.
And you throw away the fat? Sam!? The fat is where all the flavor is. Just simmer it for a few more hours and the fat will melt into the broth.
im ganna try deep frying the ham hock skins after they serve thier perpose lol
Okay. I'm trying ur recipe. This will be my first time using ham hocks. I use neck bones, I'm hoping the taste will be just as good.
Brittany Boss you probably want to source a recipe from a negro, this was sub par honestly. If you're new to ethnic cuisine then this is something... Only is not. Good try though.
Yum! Can't wait to try!
the thing is once the meat comes off the bone you need to remove the hock let cool remove meat add bones and fat and catleage back in to the broth for at least 2 hours can add vegs not lentils so dont add vegs or lentils till bone is cooked out keeping covered so it wont reduce once done with bone remove cool and let Settle strain though cheese cloth in a pot add vegs butter cook 15 min add lentils and stock when done add ham hock meat or it will be dry and might as well cut up some card board thrown that in with salt best to add onion salt rather then any other salt
It needs more liquid in the end there, for me. Otherwise it's just a moosh. I'd also at some point add more veg to compliment the meat and beans. But yea, this is a delicious dish.
Put the bloody lid on the pot if you want it to boil faster in the beginning man ! And low simmer the hock in a separate pot for 2 hrs until you see the skin and meat falling off the bone IN the pot remove the hock and use the stock from the hock for cooking the lentils Apart from those errors Good cooking 👍
making this tonight but with just a ham bone
Awesome soup
Seriously, put a lid on it. You're old enough to know the old adage "watch pot doesn't boil". I rant, knowing full well this is all part of your charm and what sets your show part from all others, that and your delightful spontaneous profanity.
Not got a patch on hame made lentil soup 😅
I’m about to try this n a crock pot
Damn i can even smell thru my screen.. Good cook, Sam
Why did you use beef base and not ham base?
Will red lentils work?
Sam I need you to show me how to make ham salad.
No other seasonings?
The fat is where the most flavor is Sam!!
Use ham SHANKS. 😘👩🏻🍳
No salt or pepper?
Britton Mueller there is probably more than enough salt in the ham hocks and the celery.
deffo needs a lot of black pepper or corns
You just fucked up, some perfectly good hamhocks!.
No salt ....no pepper......no bay leaf......no nothing???????
sam in a sandwich ya mix the meat in a soup no all your broth comes from the bone if you cook bones in to broth and it isent sticky to thy lips broth its not good broth adding a whole chicken to a pot of water covering cook it tell the meat comes off the bones 1and1/2 hr remove let cool remove meat set a side add bones back in water/broth cook till colagen comes off bone 1 1/2 hr broth is sticky keeping covered tell ready to reduse after all chicken is cooked and removed from broth let cool and Settle pour broth throgh a cheese cloth to a pot,,, in another pot add vegs spices butter not oil fat from chicken is oil can 1st brown up a few skin on chicken parts till bottom of pot has brown bits and chicken is fairly cooked remove chicken add lots of vegs lentils clean skin and bebone from chicken parts if any add broth and browned chicken parts and cooked chicken you deboned bring to a boil cook till carrots r tender same with ham bones and beef bones must have enough bone to get a stickyness
The fat is the best part.
Ham hocks not tender enough
Ya, usually you let it cook for a few hours so the meat falls off on it own.
pressure cooker.....see my other post....tastes great !
whats the old camera and whats the new?
Thanks!
#ono
lol no socks.
I thought u were 50? Are those skinny jeans??
You’re supposed to eat all the skin!!! Mmmm
I am confused here because at 2:59, I thought you said two cups of water and then you said 4 cups...
each one of the cups he used was 2cups serving size so 2 4 6 total hope you understand now thats why he only filled it up 3 times
Poor cameraman
as with any meat let it rest or its,,,,,,DRY the ham hock
Maybe soaking the lentils will reduce cooking time
+Thuy Ham hocks take a long time to cook, lentils not so much. If you presoak the lentils, they would be way overcooked by the time the hocks were ready. Ham hocks take well over an hour to cook properly.
what's your IG?
sam i couldent let u think it cant be better 1st hour boil the bones add vegs after 2 hours,,, removeing the bones,, soup still simmering let cool,,,, the bones.when cool remove the meat set aside throw bones back in soup not the meat add lentals or beans or barily cook another hour or till every thing tender remove bay leaf and bones add meat turn off heat
u poked the skin of the ham hack while u where there i find more flavor faster slice the skin as like u would roasting a ham dimond shape yet on the ham hock just slice the skin loose
kim seger 3
@@arlenemohandeson16 a ham hack meat can get dry and can be enjoyed if cooked right reather then just for stock
I really don't like this guy. He is just not likable to me.
Poor camera work and editing. Not cute. Use a recipe next video
ham hocks = pig joints. :-|
Complete waste of time.
Could have been wayyyy better if your Gunna steal soul food recipe at least follow it through to the end 🙄
The pig is not an animal That's permitted to be eaten