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Braised Ham Hocks Stew

Fork-tender braised pork hocks - A new favorite recipe to share with family!

Braised Ham Hocks
Prep Time 10 min. | Cook Time 3.5 to 4 hours | Total Time 4 hrs. 10 min.


  • 2 lbs. Clifty Farm Country ham hocks
  • 3 carrots, peeled and chopped
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 12 oz seltzer water or domestic beer
  • ½ cup chicken stock







  • 3 star anise (optional)
  • 2 sprigs fresh thyme, chopped
  • 2 bay leaves
  • 4 cloves of garlic, crushed
  • 1 teaspoon of salt
  • 1 teaspoon of pepper


  • Pat the ham shanks dry then season with salt on all sides. Set aside for now.
  • Put a large-deep cast iron pan to medium-high heat and add olive oil to coat the bottom of the pan. Once the oil is hot, sear all sides of the shanks until crispy and golden brown. Remove the shanks from the pot and set aside, leaving any and all juices in the pot.
  • Add the carrots, celery, and onions to the pot and cook to absorb shank juices. Sauté until onions are soft.
  • Add in the seltzer water or beer and chicken stock. Mix to combine with vegetables. Then add in the star anise (optional), fresh thyme, bay leaves, garlic, salt, and pepper. Mix well. 
  • Add in the ham shanks, fat side up, and halfway submerge into the liquids, with all cooked vegetables below. Cook until the stew comes to a simmer. 
  • Preheat the oven to 275 degrees F.
  • Cover the pot with an oven-safe top and cook in the oven for two hours. Check intermittently to make sure the stew is simmering. 
  • After the time is complete, remove the lid and baste the shanks with the stew. Keep the lid removed and cook for 1 hour, to crisp the skin of the shanks. 
  • After that time, turn the oven off, take the pot out of the oven, and remove the shanks from the pot. Put the pot on the stovetop and simmer the mixture at medium-high heat. Add in the peach and apricot preserves and reduce to thicken. Serve ham hocks with savory jelly. 


    You can use a medium-sized Dutch oven instead of a cast iron pot

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