Recipe - Simmered Pork Hocks (Ham

6 ga WATER; BOILING
64 pound PORK HOCKS HAM FZ
2 teaspoon GARLIC DEHY GRA
3 pound ONIONS DRY
3 tablespoon PEPPER BLACK 1 LB CN
9 BAY LEAVES
6 tablespoon SALT TABLE 5LB

1. PLACE FROZEN PORK HOCKS IN STOCK POT OR STEAMJACKETED KETTLE. ADD
WATER,
SALT, BAY LEAVES, GARLIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL;
REDUCE HEAT; SIMMER 3 HOURS OR UNTIL TENDER.

2. PLACE PORK HOCKS IN SERVING PANS. ADD ENOUGH COOKING LIQUID TO HALF
COVER
PORK HOCKS. REMOVE BAY LEAVES BEFORE SERVING.

NOTE: 1. IN STEP 1, 1 One half TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
CARD A01700.

NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB QUARTERED
DRY ONIONS.

Recipe Number: L10000

SERVING SIZE: 1 PORK HOC

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.