Smoked ham hocks are a flavorful and budget-friendly cut of pork that can elevate many dishes with their rich, smoky taste. Whether you’re new to cooking ham hocks or looking for a foolproof method, this guide will walk you through easy and delicious ways to cook smoked ham hocks, from stovetop simmering to oven roasting and even smoking like pulled pork. Let’s dive in!
What Are Smoked Ham Hocks?
Ham hocks come from the lower leg of the pig, around the ankle area. They are typically smoked and cured, which gives them a deep, smoky flavor. Though they don’t have a lot of meat, the meat is tender and packed with flavor, making ham hocks perfect for soups, stews, beans, or as a savory side dish enhancer.
How to Cook Smoked Ham Hocks on the Stove
Cooking smoked ham hocks on the stove is a classic and straightforward method that results in tender, fall-off-the-bone meat and a flavorful broth.
Ingredients You’ll Need:
– Smoked ham hocks
– Water (enough to cover the hocks)
– Aromatics like onions, carrots, celery (optional)
– Seasonings such as bay leaves, thyme, garlic powder, salt, and pepper
Step-by-Step Instructions:
- Prepare the Ham Hocks: Rinse the smoked ham hocks under cold water to remove excess salt or brine, then pat dry.
- Sear the Ham Hocks: Heat a large pot over medium heat and sauté the ham hocks for a few minutes on each side until golden brown. This step caramelizes the meat and enhances flavor.
- Add Liquid and Seasonings: Pour enough water into the pot to cover the hocks. Add your choice of aromatics and seasonings to infuse the broth with extra flavor.
- Simmer Slowly: Bring the pot to a gentle boil, then reduce heat to low. Cover and let the ham hocks simmer for 2 to 3 hours. The low and slow cooking tenderizes the meat beautifully.
- Check for Doneness: The hocks are done when the meat easily pulls away from the bone. If not tender yet, continue simmering until perfect.
- Serve: Remove the hocks from the pot, let them rest briefly, then serve with your favorite sides like mashed potatoes, cornbread, or greens.
This method creates a rich broth that can be used as a base for soups or stews, making it a versatile cooking technique.
Oven-Braised Smoked Ham Hocks
If you prefer to use your oven, braising smoked ham hocks is an excellent way to get tender, succulent meat with a crispy exterior.
What You’ll Need:
– Smoked ham hocks
– Broth (beef or chicken)
– Seasonings (salt, pepper, bay leaves, cinnamon sticks, juniper berries)
– Optional vegetables (carrots, onions)
How to Do It:
- Preheat the Oven: Start by heating your oven to about 400°F (200°C).
- Crisp the Ham Hocks: Place the ham hocks in a hot oven or pan to crisp the fat for about 30 minutes.
- Add Aromatics: Add bay leaves, cinnamon sticks, and juniper berries to the baking dish for fragrant flavor.
- Braise: Add broth halfway up the sides of the hocks, cover the dish, and reduce the oven temperature to around 300°F (150°C). Let the ham hocks braise for 2 to 3 hours until tender.
- Finish with High Heat: For a crispy finish, increase the oven temperature to 425°F (220°C) for the last 30 minutes.
- Serve: The meat should be tender and juicy, perfect for serving alongside vegetables or beans.
Smoking Ham Hocks Like Pulled Pork
For those with a smoker or barbecue, smoking ham hocks low and slow can create an incredibly flavorful dish similar to pulled pork.
Smoking Process:
- Soak the Ham Hocks: Soak the hocks in cold water overnight to reduce saltiness.
- Apply a Rub: Pat dry and coat with a mustard layer, then cover with a spice rub of salt, sugar, black pepper, paprika, garlic granules, cumin, and cayenne.
- Smoke Low and Slow: Preheat your smoker to 250°F (120°C). Smoke the hocks for about 3 hours undisturbed.
- Spritz Regularly: Spray with a mixture of apple juice and water every 45 minutes to keep moist.
- Wrap and Continue Cooking: Wrap the hocks tightly in foil and return to the smoker or oven at 250°F until the meat is tender and reaches an internal temperature between 195°F-205°F (90°C-96°C), which can take an additional 2 to 4 hours.
- Rest and Shred: Let the hocks rest wrapped in foil for at least an hour, then shred the meat, discarding bones and skin.
This method yields smoky, tender meat perfect for sandwiches, beans, or hearty meals.
Tips for Cooking Smoked Ham Hocks
– Don’t rush the cooking: Low and slow is key to tender meat.
– Use a meat thermometer: Aim for an internal temperature of at least 165°F (74°C) for safe consumption, but for shredding, 195°F-205°F (90°C-96°C) is ideal.
– Save the broth: The cooking liquid is packed with flavor and can be used in soups or to cook beans.
– Add vegetables: Onions, carrots, and celery add depth to the broth and complement the smoky meat.
– Rest before serving: Let the meat rest to retain juices and improve texture.
Smoked ham hocks are a delicious, versatile ingredient that can be cooked in several ways to suit your kitchen setup and taste preferences. Whether simmered on the stove, oven-braised, or smoked low and slow, the result is always a comforting, flavorful dish that brings warmth to any meal.
Enjoy experimenting with these methods and savor the rich, smoky goodness of perfectly cooked smoked ham hocks!