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Ham Hocks With New Potatoes and Green Beans in Pot Likker

The aroma alone transports me back to my grandmother’s kitchen. I can almost feel the warmth of the wood-burning stove, hear her humming a gospel tune, and see the steam rising from a pot filled with ham hocks, potatoes, and green beans. It wasn’t just a meal; it was an experience—a celebration of simple, honest ingredients cooked with love and patience. This recipe, reminiscent of that cherished memory, is more than just a dish; it’s a taste of home.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8
Yield: One large platter
Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

5 lbs ham hocks, sliced in 3 pieces
4 lbs tiny new potatoes, skins on
3 lbs string beans, ends snipped
4 tablespoons butter
1/4 teaspoon ground pepper, to taste
1 white onion, peeled and diced
Water

Equipment Needed

Tall stockpot
Large platter

Instructions

Begin by placing the sliced ham hocks into the bottom of a tall stockpot. Using sliced ham hocks allows for more surface area to release their flavor into the broth.
Add enough cold water to barely cover the ham hocks. It’s important that the water is cold; this helps to slowly extract the flavorful compounds from the meat and bones.
Place the new potatoes on top of the pork in the pot. Their starchy nature will help thicken the broth as they cook.
Arrange the string beans on top of the new potatoes. This layering approach ensures everything cooks evenly in the pot.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer.
Cover the pot and allow it to simmer for 2 hours. This extended simmering time is crucial for tenderizing the ham hocks and infusing the vegetables with their rich flavor. Make sure it’s a gentle simmer, not a rolling boil, to prevent the ham hocks from becoming tough.
After 2 hours, carefully remove the string beans, new potatoes, and pork from the pot using a slotted spoon. Set aside to cool slightly.
Reserve the cooking liquid. This flavorful broth, known as “pot likker,” is a star ingredient. Don’t discard it!
Once the pork is cool enough to handle, take the meat off the bones and trim off any excess fat. Reserve the cooked pork.
Roughly chop the cooked potatoes. This allows them to better absorb the melted butter and pepper.
Spread the chopped potatoes in a layer on a large platter.
Dot the potatoes generously with butter. This adds richness and flavor.
Sprinkle the potatoes with freshly ground pepper to taste.
Place the cooked string beans on top of the potato layer.
Top the string beans with the reserved pork.
Drizzle some of the reserved pot likker over everything on the platter. Don’t be shy with the pot likker; it’s where much of the flavor resides.
Finally, sprinkle the diced white onion over the platter. This adds a fresh, pungent counterpoint to the richness of the dish.
Serve immediately.

Expert Tips & Tricks

For even more flavor, consider browning the ham hocks in a skillet before adding them to the pot. This will develop a deeper, more caramelized flavor profile.
Don’t overcook the green beans; they should still have a bit of snap to them. If they become too soft, they will lose their texture.
If you can’t find sliced ham hocks, you can substitute a large smoked pork shank.
If the pot likker is too salty, you can add a splash of water or chicken broth to dilute it.
To reduce the sodium content, soak the ham hocks in cold water for a few hours before cooking, changing the water several times.
For a spicier kick, add a pinch of red pepper flakes to the pot while it simmers.
If you want a richer flavor, add a bay leaf or a few sprigs of fresh thyme to the pot while it simmers. Remember to remove them before serving.

Serving & Storage Suggestions

Serve this hearty dish immediately while it’s hot. It’s traditionally accompanied by slices of warm cornbread, which are perfect for soaking up the flavorful pot likker. Any leftovers should be cooled completely and stored in an airtight container in the refrigerator. They will keep for up to 3-4 days.

To reheat, gently warm the leftovers in a saucepan over medium-low heat, adding a splash of water or broth if needed to prevent them from drying out. You can also reheat them in the microwave, but be careful not to overcook the green beans.

This dish is not recommended for freezing, as the texture of the potatoes and green beans may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	50mg	17%
Sodium	800mg	33%
Total Carbohydrate	35g	12%
Dietary Fiber	8g	32%
Sugars	5g
Protein	20g	40%

Variations & Substitutions

For a vegetarian version, substitute the ham hocks with smoked tofu or vegetable broth. You can also add other vegetables like carrots, turnips, or parsnips.
If you can’t find new potatoes, use Yukon Gold or red potatoes.
Instead of string beans, you can use wax beans or lima beans.
For a richer flavor, use bone-in ham hocks.
Add a touch of sweetness by including a tablespoon of brown sugar to the pot while simmering.

FAQs (Frequently Asked Questions)

Q: Can I make this dish in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the ham hocks first, then place all the ingredients in the slow cooker and cook on low for 6-8 hours, or until the pork is tender.

Q: How do I know when the ham hocks are done?
A: The ham hocks are done when the meat is very tender and easily pulls away from the bone.

Q: Can I add other vegetables to this dish?
A: Absolutely! Carrots, turnips, and parsnips would all be delicious additions.

Q: What’s the best way to store leftover pot likker?
A: Store leftover pot likker in an airtight container in the refrigerator for up to 3 days. It can be used as a flavorful base for soups or stews.

Q: Can I make this dish ahead of time?
A: Yes, you can cook the ham hocks, potatoes, and green beans ahead of time and store them separately in the refrigerator. Reheat them gently before serving, drizzling with fresh pot likker and adding the diced onion just before serving.

Final Thoughts

This Ham Hocks With New Potatoes and Green Beans in Pot Likker recipe is more than just a meal; it’s an invitation to slow down, savor the simple pleasures, and connect with the comforting flavors of tradition. I encourage you to try this recipe and create your own memories around this hearty, soulful dish. Don’t be afraid to experiment with variations, and most importantly, share it with loved ones. Serve with a side of coleslaw and sweet tea for a truly authentic Southern experience. I’d love to hear about your experience and any variations you try. Happy cooking!

Ham Hocks With New Potatoes and Green Beans in Pot Likker Recipe