You probably already know that I adore pretty much any kind of smoked meat. Smoked fish, chicken, and of course my personal favorite, double-smoked bacon However, smoked pork hock soup, or ham hock soup as some people refer to it, is a special treat. Although the ingredients and seasonings occasionally change, the smoked pork hock always takes center stage.
How to Cook Smoked Pork Hocks in the Oven
One of the best ways to prepare ham hocks is to bake them. Here’s how to do it to get a smoked pork hock that is tender and flavorful.
Wash and dry your pork hock with a paper towel.
Season with a mixture of salt and pepper all over.
Remove the Hocks and Shred the Meat
Remove the hocks from the pot. On a cutting board, separate the meat from the bones using two forks, then add the meat back to the pot. Add in your choice of vegetables, if using.
Making Smoked Ham Hocks
Community Answer Yup. Cook them at 375-400 until the skin is folded over. Season them with whatever you like. The skin gets nice and crispy and the meat will fall off the bone. Make sure the hocks are standing up. Community Answer Cook the hocks in a pressure cooker (approx. 45-60 min. depending on how tender you want it. Use 1-2 inches of water; it doesnt have to cover the meat), then you can add the green beans to the pot or pour the hock juice into the pot of green beans. Add onions, salt and pepper to taste. Cook until the liquid reduces and the green beans are soft. 
Patricia Ferguson Community Answer I cook smoked ham hocks in a pressure cooker all the time. Just place the hock inside, and if you want a rich stock, dont add a lot of water. Halfway is just fine. Add onions and any other seasoning (I dont recommend adding salt). Start cooking on high pressure for 45-50 minutes. If you reach your desired tenderness, remove the meat (so you dont overcook), and then you can add your greens. Pressurize for a few minutes until you reach your desired tenderness.