I was delighted to find, at the back of my freezer, a smoked ham hock that I must have shoved back there over the winter. Like many people, I use them to flavor bean soup. I defrosted it and it’s ready to go, but it’s going to be 90 degrees this weekend, and I don’t think I’ll be in the mood for soup.
I have no idea what else to do with the thing! Any ideas? Those that don’t just scream ‘winter comfort food’ are particularly welcome 
My favorite soups are cold soups like Gazpacho. I can see an innovative chef making a good cold split green pea and ham hock soup.
Use it to make a pot of baked beans and have a picnic!!
Other than stewing it in something for flavor, can’t think what to do with a lone ham hock. Isn’t it meant just for flavoring? If there’s any meat on it, you could cut it off, mince finely, and use in omelets, salads, vegetables, mashed potatoes…Or you could cook something wintry with it in the crockpot now, let it cool, and freeze in portions to be brought out when you do need something warming. We swelter here in the summer, but every so often a cold front comes in and it goes down to 75 degrees!
Cold pea soup has already been done: Cold Pea Soup - Recipe and Video - The MInimalist - NYTimes.com all you have to do is figure out how to substitute ham hocks for chicken stock.
Wow, there’s an idea! I’ve never made baked beans, but this could work out well…
Going to be 75 on Monday, if all else fails I’ll wait until then and pretend it’s a particuarly warm winter day 
Well, that’s pretty simple…I wonder if I put the hock in my small crock pot with some chicken stock until it fell apart, then used that? Could be very yummy. I wonder, would the pork fat congeal too much when the soup cooled?
After cooking in the crock pot with the stock, let the pot cool and fish out the bones. Then refrigerate the pot overnight. The grease will congeal on the top and you can peel it off. The stuff left in the pot can be used for whatever you want.
Your arteries will thank you.
~VOW
Make a batch of collard greens and throw it in for some flavor!
…I haven’t the first clue how to go about making a batch of collard greens :eek:
Were I to guess, I hear ‘greens’ and want to put salad dressing on them. I have a feeling that I’m kinda (way) off, here.
Collard greens and kale are related to cabbage. Do NOT expect them to taste like spinach, or you’ll be extremely disappointed.
If you like cruciferous veggies, you’ll like collards. Stewing them with a ham hock requires corn bread on the side, to mop up the “pot likker.”
~VOW
Collards take a long time to cook, though, an hour or more like two hours on the stove.
If it’s really hot outside, your house might heat up even more. I’m sorry, you’ll just have to put the ham hock back in the freezer till October!
Came to suggest Collards or even Turnip greens. I do love some pot likker and corn bread.
Jumping on the bandwagon for collards. They really cook down, so fill the pot. Be sure to hit them with pepper vinegar before serving.