Ham hock is an inexpensive, flavorful cut that becomes meltingly tender when simmered low and slow in a slow cooker. But exactly how long does it take to transform tough ham hocks into succulent fork-tender meat? Let’s break down the ideal cook times
Why Slow Cook Ham Hocks?
Ham hocks come from the lower portion of the pig’s leg containing more cartilage connective tissue and fat than actual meat. While they may not seem appealing at first glance, their high collagen content is the key to delicious dishes when slow cooked.
The gentle heat and moisture of the slow cooker gradually break down the collagen into gelatin, turning tough ham hocks succulent and infusing the cooking liquid with rich flavor.
Choosing the Right Size Ham Hocks
Ham hocks range from just under a pound to over 3 pounds each. For even cooking, choose hocks that are:
- Around 1-2 pounds each
- Uniform in size if cooking multiple hocks together
Larger hocks may require longer cook times than smaller ones to become tender.
Ideal Internal Temperature for Doneness
Being already fully cooked, ham hocks just need to be heated through. Check temperature to determine doneness:
-
Insert an instant-read thermometer into the thickest part of ham hock.
-
Target an internal temperature of 165°F-205°F when cooked.
-
If under 165°F, return to slow cooker for more time.
Recommended Slow Cooker Temperature Setting
For tender ham hocks, cook on:
-
LOW heat for 8-10 hours
-
HIGH heat for 4-6 hours
The gentler low setting allows connective tissues to break down gradually. High heat speeds the process but can toughen meat.
How Long Does Ham Hock Take on Low?
Cooking on low, plan on:
-
1-2 lb hock: 8-10 hours
-
3-4 lb hock: 10-12 hours
Check for fork tender meat and 165°F+ temperature. If still tough, continue cooking.
How Long Does Ham Hock Take on High?
Cooking on high, plan on:
-
1-2 lb hock: 4-6 hours
-
3-4 lb hock: 6-8 hours
Switch to low if meat seems to be drying out or tough.
Tips for Faster Cooking
If you’re pressed for time, you can reduce cook times by:
-
Cutting ham hocks into 2-3 pieces before cooking
-
Cooking on high instead of low
-
Using a stove-top pressure cooker to quickly tenderize
Just watch carefully to avoid overcooking and drying out the meat when rushing the process.
Allow Standing Time Too
Once your ham hock is fully cooked:
-
Remove it from the slow cooker and let stand 15-20 minutes.
-
This allows juices to redistribute so it doesn’t dry out.
-
Tent lightly with foil to keep warm.
Don’t skip this standing time before pulling ham hock meat for serving.
Putting It All Together
Follow these simple guidelines for tender, flavorful ham hocks every time:
-
Cook 1-2 lb hocks 8-10 hours on low or 4-6 hours on high.
-
Cook 3-4 lb hocks 10-12 hours on low or 6-8 hours on high.
-
Check temperature – target 165°F+ for doneness.
-
Let stand 15 minutes before shredding meat.
Now that you know how long it takes, get ready to enjoy delicious ham hocks cooked to fall-off-the-bone perfection in your slow cooker!
FAQs About Slow Cooked Ham Hocks
Can I cook ham hocks from frozen?
Yes, frozen ham hocks can go straight into the slow cooker. Add 1-2 hours to the cook time to allow for thawing.
Should I boil ham hocks before slow cooking?
No, there’s no need to parboil ham hocks before the slow cooker. The long cook time sufficiently tenderizes them.
Do I need to add liquid to the slow cooker?
Yes, ham hocks need moisture to break down and get tender. Add broth, water, or wine to cover half to 3/4 of the meat.
Can I speed up cook time in the slow cooker?
Cutting ham hocks into smaller pieces and cooking on high instead of low will reduce cook time slightly. But don’t rush too much or meat may toughen.
Why is my ham hock still tough after 8 hours?
If your ham hock isn’t tender after the recommended time, continue cooking, checking every 30 minutes until fork tender.
How do I know when ham hocks are done?
They’re done when very tender and shred easily with a fork. Internal temperature should reach at least 165°F.
Instructions Clean the ham hocks by massaging them under warm water. Arrange the ham hocks in the slow cooker. Cover the ham hocks with water. Cook on high for 8 hours until tender. Allow to completely cool, then skim the solid layer of fat of the ham hocks before cooking with them.
Remove the smoked ham hocks from the package and clean them by massaging them under warm water. Arrange the ham hocks in the slow cooker, add one tablespoon of salt, and cover them with water. Place on high and cook for eight hours (this can totally be done overnight). Add more salt to taste, if needed. Let them cool all the way down, which will make the cooking liquid solidify. Then, put them in plastic containers with liquid until you’re ready to use them. When it cools, an opaque layer of fat will separate from the solidified liquid. Skim the fat off the top and throw it away.