Slow Cooker Ham Hock and Collard Greens Step-by-step instructions

Before you start

Before starting, ensure all your ingredients are prepped and ready. Wash the collard greens under cold running water to remove any debris, and chop them into uniform strips if they are not already prepared. Dice the onion finely to ensure it softens evenly.

Have your slow cooker clean and placed on a stable surface near an outlet. Check that your ham hocks are thawed if previously frozen, as this ensures even cooking throughout the long simmer time. Organize your spices so they are within easy reach during the assembly phase.

Instructions

Layering the ingredients

1. 1Assemble the pot
   Place the smoked ham hocks at the bottom of the slow cooker basin. Add the chopped collard greens and diced onion on top of the ham hocks. Sprinkle the red pepper flakes and garlic powder evenly over the greens.
   Look for The slow cooker should be filled with layers of greens and aromatics.
   Tip Ensure the ham hocks are tucked well so they can impart maximum flavor into the broth.

At the end of this phase, the slow cooker should be filled with the ham hocks at the bottom, topped with the greens and aromatics. The ingredients are layered to ensure the meat is fully submerged in the broth once it is added.

The pot should look full, but the lid should still fit securely without being forced. Check that your seasoning is evenly distributed across the top of the greens to ensure consistent flavor development throughout the long cooking process.

Slow simmering

2. 2Add liquid and cook
   Pour the chicken broth over the ingredients in the slow cooker. Cover with the lid and set the slow cooker to low heat. Cook for 8 hours until the ham hocks are tender and the greens have softened completely.
   Look for The liquid should just cover the base of the greens.
   Tip Do not lift the lid during the first few hours to maintain a steady cooking temperature.

During the long cook, the kitchen will begin to smell savory and smoky. The greens will have wilted down significantly, and the broth will have turned a darker, rich color as the ham hocks render their fat and smoky essence. The liquid level should be visible near the bottom of the pot. Ensure the slow cooker is on the low setting to prevent the edges from burning or the broth from evaporating too quickly before the greens reach the desired tenderness.

Shredding and finishing

3. 3Finish and serve
   Remove the ham hocks from the slow cooker, carefully shred the meat from the bone, and return the meat to the pot. Stir the greens well to combine with the savory juices. Ensure the internal temperature of the ham meat reaches 145°F (63°C) and let the meat rest at least 3 minutes before serving.
   Look for The ham should fall off the bone easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Taste the broth and adjust with additional salt or pepper if necessary.

Once the timer goes off, the final phase involves removing the ham hocks to shred the meat. The meat should be extremely tender and practically fall off the bone with minimal effort. After returning the shredded meat to the pot, stir the mixture thoroughly to combine the greens with the flavorful broth. The final dish should be a cohesive mixture of soft, tender greens and savory, smoky pork, ready to be served hot in bowls.

Common mistakes

A common mistake is overcrowding the slow cooker without accounting for the volume reduction of the greens. While they will wilt significantly, ensure you do not pack them so tightly that the liquid cannot circulate.

Another error is failing to season properly; because greens can be quite earthy, they often require a balance of salt and acidity. If the dish tastes flat, a splash of apple cider vinegar or a pinch of extra salt can brighten the flavors significantly. Finally, avoid lifting the lid frequently, as this releases heat and moisture.

How to tell it’s done

The dish is done when the collard greens are soft and tender, having lost their raw, fibrous texture. The ham hocks should be falling off the bone, and the meat should be easily shredded with a fork. Ensure the internal temperature of the ham meat reaches at least 145°F (63°C) and let it rest for 3 minutes.

The broth should be fragrant and rich, having reduced slightly during the cooking process. If the greens still feel tough or the meat remains firm, continue cooking for an additional thirty minutes before checking again.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest