Description
Smoked ham hock recipes deliver deep smoky flavor, tender fall off the bone meat, and rich aroma perfect for soups, greens, beans, and stews. This homemade brined and smoked ham hock method creates better than store bought results with simple ingredients and low and slow cooking.
Ingredients
Scale
- 4 cups water
- 6 tablespoons kosher salt
- 6 tablespoons light brown sugar, packed
- 1 teaspoon pink curing salt or Himalayan salt
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 2 to 3 pounds ham hocks
Instructions
- Combine water, kosher salt, brown sugar, curing salt, bay leaf, and peppercorns in a large bowl and whisk until dissolved.
- Add ham hocks to the brine, ensuring they are fully submerged. Refrigerate for 7 days, flipping daily.
- After brining, rinse ham hocks under cool water and pat dry.
- Place uncovered in the refrigerator overnight to air dry.
- Preheat smoker to 200 degrees Fahrenheit.
- Place ham hocks directly on grill grates and smoke for about 2 hours until internal temperature reaches 150 degrees Fahrenheit.
- Use immediately or wrap tightly and store for later use.
Notes
Store raw ham hocks in the refrigerator and use within one week. Once smoked, keep wrapped in foil or an airtight container for up to one week. Freeze cooled smoked ham hocks for up to one year, best used within 3 months. Ideal for split pea soup, collard greens, cabbage, pinto beans, navy beans, green beans, and hearty stews.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 210
- Sugar: 1g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 55mg