Ham hocks are a very tasty cut of pork that can add a lot of flavor to a dish. They go well with soups, stews, and bean dishes, or they can be eaten on their own with vegetables and cornbread. Ham hocks are a cheap and easy way to cook a thick cut of pork. There are many ways to prepare them. You can use braised, smoked, or raw ham hocks to make a tasty, comforting dish with great flavor and very tender meat. Fry the ham hocks until they’re golden and then put them in broth in the oven for a few hours. The result will be perfectly cooked ham hocks every time.
Ham hocks are an underrated and often overlooked cut of pork that can add tremendous flavor to soups, stews, beans and more when cooked properly. As a self-professed foodie who loves exploring new ingredients and cooking techniques I’ve become obsessed with finding the best ways to cook ham hocks after getting my hands on a few.
While ham hocks have a reputation for being tough and chewy, they can be melt-in-your-mouth tender when braised or slow cooked correctly. It does take some time and patience to draw out all the flavor and make them tender, but it’s worth the wait. The smoky, salty, unctuous flavor ham hocks impart to dishes is incredible.
If you’ve never cooked with ham hocks before or want tips on how to make them as tasty as possible read on for everything you need to know. I’ll explain exactly what ham hocks are how to choose good ones, and my favorite techniques for coaxing the most flavor out of them.
What Are Ham Hocks?
Ham hocks are the lower portion of a pig’s hind leg, specifically the ankle joint where the shank and hock meet. They contain a good amount of bone, skin, fat and connective tissue along with some meat.
Ham hocks are not to be confused with ham hock meat, which is just the cured meat from this portion of the pig, with the bone removed. Ham hocks themselves are the whole cut including the bone, skin, fat and joint.
This relatively fatty cut leads to moist, tender meat when cooked low and slow. The skin also crisps up nicely and adds textural contrast.
Ham hocks are especially popular in Southern U.S. cuisine and used to flavor things like beans, greens, soups and stews. They impart a lovely smoky, salty, porky flavor.
Choosing Ham Hocks
When selecting ham hocks, you typically have a choice between raw and smoked.
Raw Ham Hocks
Raw ham hocks are uncooked and uncured fresh pork hocks. They will provide a milder pork flavor. The meat has a somewhat firm, dense texture before cooking.
Smoked Ham Hocks
Smoked ham hocks have been cured and smoked beforehand, so they provide deeper, more intense porky flavor. Smoking imparts delicious smoky notes as well.
The smoking and curing process leaves the meat pleasantly tender already. Smoked ham hocks just need to be heated through, versus cooked for hours like raw.
Both varieties work wonderfully in dishes like beans, soups and braised greens. Go with raw when you want a pure pork flavor, and smoked when you desire extra smokiness.
How Long to Cook Ham Hocks
Raw ham hocks need extended braising, simmering or roasting to reach tender perfection. Plan on cooking them for 2-3 hours or more.
You can braise or simmer ham hocks on the stovetop or roast them in the oven. Slow cookers also work nicely. There are three keys to remember:
1. Brown the ham hocks first
Before braising, simmering or roasting, take the time to sear the ham hocks in a skillet on the stovetop until browned. This adds richer flavor via the Maillard reaction.
2. Use plenty of liquid
Ham hocks should be submerged in broth, stock, water or another flavorful cooking liquid while braising or simmering. This keeps them moist and helps break down connective tissue.
3. Cook low and slow
Extended cooking time at lower temperatures is ideal for tenderizing tough cuts like ham hocks. Whether braising, simmering or roasting, keep the temperature around 300°F.
Smoked ham hocks just need to be heated through fully since they’re precooked. An hour or less of simmering is usually sufficient.
Easy Oven-Braised Ham Hocks Recipe
This simple oven braising technique consistently yields perfect, fall-off-the-bone ham hocks with amazing flavor:
Ingredients:
- 2-4 raw ham hocks
- 1 onion, sliced
- 4 cloves garlic, smashed
- 1 cup beef or chicken stock
- 2 bay leaves
- 1 tablespoon tomato paste (optional)
- Fresh thyme, rosemary or sage
- Salt and pepper to taste
Instructions:
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Preheat oven to 300°F.
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Season ham hocks generously with salt and pepper.
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In an oven-safe pot or dutch oven, sear ham hocks over medium-high heat until browned on all sides, about 5 minutes per side.
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Remove ham hocks to a plate. Pour off all but 1 tablespoon fat from pot.
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Add sliced onion and garlic to pot. Cook 2 minutes until softened.
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Add tomato paste if using and cook 1 minute more.
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Pour in stock and add herb sprigs, bay leaves and ham hocks. Stock should about 3/4 of the way up hocks. Add more if needed.
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Bring to a simmer then cover and transfer to oven. Braise 2 1/2 – 3 hours until very tender.
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Remove herb sprigs and bay leaves. Taste and adjust seasoning with salt and pepper as needed.
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Serve ham hocks warm with braising liquid spooned over or use as a flavorful addition to soups, beans or grains.
The boneless ham hock meat pulls away from the bone easily when fully cooked. I like to shred and incorporate it back into the braising liquid for a delicious, sauce-like mixture to enjoy over mashed potatoes, rice or grits.
More Delicious Ways to Use Ham Hocks
Beyond oven braising, here are some of my other favorite ham hock recipes:
Slow Cooker Ham Hocks and Beans – Simmer ham hocks low and slow in a flavorful broth with beans like navy, pinto or black beans until tender and creamy.
Split Pea Soup – Ham hocks make this classic soup next level. Simmer them in vegetable stock with green or yellow split peas, carrots, onions and potatoes.
Smoky Collard Greens – Braise raw hocks in chicken broth with chopped collards, garlic, hot sauce and smoked paprika. The ham hock flavor takes these Southern greens over the top.
Navy Bean and Ham Hock Stew – Combine ham hocks, beans, tomatoes, carrots, celery and chicken stock. Let simmer until the beans are creamy and ham hocks fall off the bone.
Lentil Ham Hock Soup – French green lentils and ham hocks pair beautifully in this easy soup seasoned with bay leaves and thyme.
Ham Hock Tacos – Shred smoked ham hock meat and crisp the skin in a cast iron skillet. Pile it on tortillas with salsa verde, cilantro and onion for amazing tacos.
Ham Hocks and Cabbage – Braise ham hocks in chicken broth with wedges of cabbage for a simple, savory one-pot meal.
Ham Hock Gravy – Make an excellent smoky, meaty gravy by braising ham hocks in water or broth, then thickening the cooking liquid with a roux. Serve over biscuits, mashed potatoes or meatloaf.
Collard Greens and Ham Hock Soup – Saute ham hocks and greens in chicken stock with potatoes and carrots for a hearty, comforting soup.
Don’t let this flavorful cut go to waste again! With the simple tips above for choosing, cooking and using ham hocks in recipes, you can unlock their full potential. I hope you’ll give ham hocks a try soon and come to love them as much as I do. Happy cooking!
How to Cook Ham Hocks
Cooking ham hocks couldnt be easier. To make the best ham hocks at home, cook them in a skillet over medium-low heat until they are crispy and brown. Add vegetable broth and any seasonings you want. Cover the pan and bake in the oven for two to three hours. The ham hocks’ meat will fall off the bone and be full of great flavor after being baked for a few hours.
What are Ham Hocks?
Ham hocks come from the bottom part of a pigs leg, where the calf connects to the ankle. People in the American South like this cut because ham hocks add a lot of smoky, salty flavor to food. Theyre packed with protein, iron, and other nutrients, however, ham hocks are also high in salt.
A butcher taught me! Discover how to cook the ham hock correctly
FAQ
How long does it take to cook a ham hock?
Should I soak a ham hock before cooking?
Do you eat the skin of ham hocks?
How do you cook ham hocks?
Ham hocks are inexpensive, thick cuts of leg meat that can be cooked and used in a variety of ways. You can smoke ham hocks on a smoker for a moist and flavorful option, roast them in the oven until crispy and browned, or boil them on the stove.
Is honey baked ham as good as regular ham?
The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.
How to cook ham hocks in a crock pot?
Best way of how to cook ham hocks is here! Use your Crockpot with beans for a soup and it becomes a hearty one pot meal. Don’t waste these, they have tons of smoked flavor! Place ham hocks with flat sides facing down into your slow cooker. Pour cans of white beans on top with all other ingredients. Close lid and seal shut. Cook on low for 6 hours.
How long should ham hocks be cooked on low?
Cook on low for 6 hours. Before serving take ham hocks out of pot and put on a cutting board. Remove and discard bones, use a sharp knife to dice meat into bite size pieces and put back into the pot. Note: Do NOT add any salt into this at all. There is a ton already in the meat that will remain in there and seeps out into the broth when it cooks.