Smoked Ham Hock Recipes

Elevate your cooking with homemade smoked ham hocks that far surpass store-bought versions in depth and tenderness. By using a simple seven-day brine and a low-and-slow smoking method, you can transform this affordable, underrated cut into a flavor powerhouse perfect for soups, beans, and collard greens.

This guide will walk you through the essential steps and ingredients to create smoky, fall-off-the-bone meat that will become the secret weapon of your kitchen.

This simple list builds a base that seasons the meat all the way through, so your smoked ham hock recipes start strong before they even hit the smoker.

How To Make Smoked Ham Hocks

This recipe does require some patience, but most of the time is hands-off. Brining, drying, and smoking all work together to give you a final result that tastes like you hovered over it for hours even though the fridge and smoker did most of the work.

Step 1: Make the Brine

In a large bowl, combine the water, kosher salt, brown sugar, curing salt, bay leaf, and peppercorns. Whisk until the sugar and salts dissolve. This brine is the foundation for everything that comes next, so don’t skip the stirring.

Step 2: Brine the Ham Hocks

Nestle the ham hocks into the brine. They should be fully submerged, so if you’re using freezer bags, squeeze out as much air as possible before sealing. Set the bowl or bags inside a dish to catch any drips. Place everything in the fridge.

Let the hocks brine for up to 7 days. Flip them daily so they soak evenly from all sides.

Step 3: Rinse and Dry

After the week-long brine, remove the ham hocks and rinse them under cool water. Pat them dry, then place them uncovered in the refrigerator to air dry. This overnight rest helps the smoke adhere to the surface later.

Step 4: Smoke the Ham Hocks

Set your smoker to 200 degrees Fahrenheit. Place the ham hocks directly on the grill grates and smoke for about 2 hours. You’re looking for an internal temperature of 150 degrees Fahrenheit.

Once they reach temp, you can use them immediately or wrap them in foil and store them for later. Either way, you’re about to have some very flavorful meals.

Recipe Notes and Helpful Tips

• Store raw ham hocks in the refrigerator and use within one week.
• Once smoked, keep them wrapped in foil or in an airtight container for up to a week.
• For longer storage, freeze smoked ham hocks by cooling them completely, wrapping in freezer paper, and placing in a freezer bag. They’re best used within 3 months but can last up to a year.
• Smoked ham hocks are incredible in split pea soup, collard greens, cabbage, baked beans, and slow cooker vegetables like green beans or potatoes.

What To Make With Your Smoked Ham Hocks

Once you try this recipe, you’ll understand why so many classic dishes start with ham hocks. Here are some of the best ways to use them:

• Split pea soup
• Collard greens
• Braised cabbage
• Pinto beans
• Navy beans
• Green beans cooked low and slow
• Potato soups
• Southern stews

That smoky, salty backbone turns even simple dishes into something that tastes like it simmered in someone’s grandmother’s kitchen for hours.

FAQ

Print