If you want to satisfy your hunger, nothing beats ham hocks and beans. The smoky ham hocks and tender, creamy beans make classic soul food. Let everything slowly simmer together, and voila! – the perfect dinner is ready!.
I’m so happy to share my family’s ham hock and beans recipe. And as someone who loves a level-up, adding beefiness with both beef stock and bouillon was a no-brainer. The strong savory taste fits into the smoky-creamy ham hocks and beans.
Let’s face it, beans aren’t just satisfying; they’re also nutritious and cheap. So why not make something good even better? Ham hocks add more flavor to a simple but fancy meal that tastes great.
Smoked ham hocks are a delicious pork product that can add deep smoky flavor to soups beans, greens, and other dishes. But many recipes call for soaking the smoked ham hocks before cooking. Is this step really necessary or can you skip it? Keep reading to find out whether soaking is recommended for smoked ham hocks and why it can make a difference in the final dish.
What are Smoked Ham Hocks?
Ham hocks are the ankle portion of a pig’s hind leg that is cured, smoked, and sometimes cooked. They consist of a large joint of bone surrounded by fatty skin, connective tissue, collagen, and some lean meat
Smoked ham hocks provide a smoky, salty, rich pork flavor to various dishes when braised, stewed, or used in soups. The tough collagen softens into gelatin when cooked low and slow, leaving you with tender ham hock meat.
Should You Soak Smoked Ham Hocks Before Cooking?
Soaking smoked ham hocks in water before cooking them is often recommended in recipes. Here are the main reasons it can be beneficial:
To Reduce Sodium
Smoked ham hocks are cured with salt during processing. This gives them their trademark salty flavor. However, for certain recipes, the ham hocks may lend too much saltiness if added straight from the package.
Soaking them for a period of time allows some of the excess sodium to leech out into the water. This reduces the saltiness so the ham hock doesn’t overwhelm the dish.
To Rehydrate Dried-Out Ham Hocks
If your smoked ham hocks have been stored for a while, they may have dried out slightly. Soaking rehydrates them so they can better impart moisture when cooking.
To Draw Out Impurities
A brief soak can help draw out blood, bone dust, and other impurities from the ham hocks so they don’t cloud your cooking liquid.
For Easier Peeling of Skin
The fat skin on smoked ham hocks often contracts as they dry. Soaking loosens the skin so it’s easier to peel off before cooking, if desired.
How Long to Soak Ham Hocks
Most recipes call for soaking smoked ham hocks for 1-2 hours or up to overnight. Here are some general timelines:
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1 hour minimum: This will provide a basic rinse and quick rehydration.
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2-4 hours: Allows more impurities and excess salt to leech out for better flavor balance.
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Overnight (6-8 hours): Maximizes the sodium reduction and rehydration for very soft, well-seasoned ham hocks.
If you only have 10-30 minutes, a quick rinse and soak will still help. But for best results, aim for 1-2 hours or more.
How to Soak Ham Hocks
Soaking smoked ham hocks is very simple:
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Place the ham hocks in a large bowl or pot and cover completely with cool water. Use enough water to submerge them.
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Refrigerate and let soak for your desired timeline, changing the water halfway for maximum effectiveness.
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Drain, rinse, and pat dry with paper towels before using in your recipe.
You can also use this time to peel off the skin if desired. It should slip off easier after soaking.
Do You Have to Soak Ham Hocks?
While soaking has its benefits, it is not mandatory. Smoked ham hocks can be used straight from the package.
Soaking may not be necessary if:
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Your recipe already contains a good amount of liquid to buffer saltiness.
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You don’t mind a very salty finish or will adjust other seasonings to balance.
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You want to retain as much smoky ham flavor as possible.
If skipping the soak, start by only adding half of the ham hock. You can always add more later if needed for flavor.
What Dishes Use Smoked Ham Hocks?
Once soaked (or not soaked), smoked ham hocks can be used in these dishes:
Soups
Add ham hocks while simmering bean, potato, lentil, or vegetable soups and stews for smoky flavor.
Beans
Braise beans like navy, pinto, black, or kidney beans with ham hocks for perfect flavor balance.
Greens
Smoked ham hocks pair deliciously with cooked greens like collards, kale, or turnip greens.
Broths and Stocks
Simmer ham hocks when preparing chicken, pork, or vegetable stocks.
Rice Dishes
Incorporate ham hocks into rice-based recipes like jambalaya or red beans and rice.
Braised Dishes
Braise ham hocks low and slow in tomato sauce, wine, or ale for pulled ham.
How to Cook Smoked Ham Hocks
Smoked ham hocks require moist-heat cooking methods like:
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Braising/Stewing: Brown then cook covered on stove top or in oven.
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Simmering: Gently cook in liquid on the stove top.
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Slow cooker: Cook on low setting for 8+ hours.
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Pressure cooker: Quickly tenderizes ham hocks.
For soups/stocks, simmer ham hocks for 1-2 hours. For stews or beans, cook for 6-8 hours until very tender. Add any meat back to the dish once cooled and shredded.
The Takeaway
Soaking smoked ham hocks for 1-2 hours before cooking is recommended by many recipes to reduce sodium, rehydrate the meat, and extract impurities. However, with proper seasoning adjustments, ham hocks can be used straight from the package as well. Either way, they will impart rich, smoky flavor to various braised dishes when cooked low and slow. Soak or don’t soak – smoked ham hocks are a versatile and delicious pork product.
More Soul-Food Bean Recipes to Try
Ham hock and beans are so worth the wait because the smokey, tender beans melt in your mouth. Would you love to stay up to date with my newest recipes? Then sign up for my newsletter! .
Serving and Storage Instructions
This soul-satisfying deliciousness is best hot with some fresh skillet cornbread. Once the ham and beans are cool, you can put them in a container that won’t let air in or a freezer-safe bag. You can then put them in the fridge for four days or freeze them for four to five months.
That depends on who you ask! I say yes. Beans have protein, fiber, and vitamins, and ham hocks have fat and flavor. You can control the sodium by soaking the ham first or omitting the salt in the recipe. Then you can adjust the salt to your preference when the beans are done.
A 30-minute soak in cold water can help get rid of some of the salt in your ham before you cook it. I didn’t soak it since I adjusted the seasonings to compensate for the ham’s saltiness.
Yes, you can! Cook the ham and beans for forty minutes on high heat and then let the pressure naturally release for twenty minutes. There is some debate over cooking beans in a crock pot, but they’re good. However, you may want to soak the beans longer if cooking them at a lower heat.
A butcher taught me! Discover how to cook the ham hock correctly
FAQ
Are smoked ham hocks ready to eat?
Should ham hock be soaked before cooking?
How long does it take for smoked ham hocks to get tender?
Do I need to clean smoked ham hocks?
Do smoked ham hocks need to be soaked before cooking?
Before cooking, soak the smoked ham hocks in water for a few hours or overnight. This helps to remove excess salt and allows the meat to become tender. Once soaked, drain the water and pat the ham hocks dry with paper towels. This step is important to ensure a crispy exterior and proper browning.
How do you cook a smoked ham hock?
Begin by rinsing the smoked ham hock under cold water to remove any excess salt and impurities. In a large pot, combine the ham hock, chopped onion, carrots, celery, minced garlic, bay leaves, and black peppercorns. Add enough water to the pot to fully submerge the ham hock. Place the pot over medium-high heat and bring the water to a boil.
How to cook smoked ham hocks in a slow cooker?
Cook on low heat for 6-8 hours or on high heat for 4-5 hours, until the meat is tender. Once cooked, remove the ham hocks from the slow cooker and let them cool slightly before removing the meat from the bone. Now that you know how to cook smoked ham hocks, here are a few recipe ideas to inspire you:
How long do you boil ham hocks?
Place the pot over medium-high heat and bring the water to a boil. Once the water reaches boiling point, reduce the heat to low and let the ham hock simmer gently for about 2 to 2 ½ hours.