Ham hocks, like many pork products, are best cooked until they are falling off the bone. While this can be accomplished in a roaster or a stockpot, the simplest way to cook ham hocks is in a pressure cooker. Pressure cooking allows the cook to have moist, tender, fully cooked ham hocks on the table in about an hour, compared to several hours by traditional methods.
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Place the meat rack in your pressure cooker if it has one.
Place two or more ham hocks into the pressure cooker. They do not have to be placed in a single layer; just fit them in below the fill line of the cooker.
Fill the pressure cooker to the fill line with water.
Attach the lid of the pressure cooker and lock it into place.
Place the cooker on the stove and heat over medium high heat until the pressure valve begins to jiggle.
Turn the heat down to medium low and let the ham hocks cook under pressure for 45 minutes.
Turn the heat off and let the pressure cooker cool. You will know when it is safe to open the cooker, as the handles will unlock easily. This can take anywhere from 15 to 30 minutes.
Remove the ham hocks from the cooker and serve.
Add a pound of dried beans to the cooker instead of the meat tray before adding the ham hocks. Fill with water and let cook under pressure for one hour for perfect ham and beans.
To cool a pressure cooker quickly, place the entire pot in the sink and run cool water over the cooker. When the handles swing freely, it is safe to open.
Never force the lid off of a pressure cooker. The steam that exits could cause severe burns.