Smoked ham hocks are a quintessential ingredient in many classic Southern and soul food dishes. When simmered in broths beans greens, and pot likker, these smoky pork hocks impart deep, rich flavor that can’t be replicated. However, before you can unlock the delicious potential of smoked ham hocks, you first need to understand how to cook them properly. In this complete guide, I’ll walk you through everything you need to know to cook tender, flavorful smoked ham hocks every time.
Selecting High-Quality Smoked Ham Hocks
The first step to cooking great smoked ham hocks is choosing excellent quality ones. Look for hocks with a good amount of meat still attached and visible marbling throughout. The hocks should have a deep mahogany color from thorough smoking. Avoid hocks with dry edges or that appear shriveled. When buying pre-packaged hocks, check the ingredients for added phosphates nitrates or excessive sodium, which can negatively impact flavor. Your best bet is finding a local butcher who smokes their hocks in-house without unnecessary additives.
Prepping Smoked Ham Hocks for Cooking
Before cooking your smoked ham hocks you’ll need to prep them properly
- Rinse under cold water to remove any surface salt, spices or impurities.
- Pat thoroughly dry with paper towels. You want the hocks completely dry so they can sear and brown nicely.
- Using a sharp knife, score the skin and fat cap on each hock 2-3 times. This allows heat to penetrate and fat to render while cooking.
- If desired, season lightly with salt and pepper. Go easy since smoked hocks are often very salty.
Once prepped, the hocks are ready to be transformed into deliciously tender, smoky meat.
Cooking Methods for Smoked Ham Hocks
There are a few techniques you can use to cook smoked ham hocks:
Oven (Recommended): Oven roasting is hands down the easiest, most foolproof way to cook smoked ham hocks. Simply arrange the prepared hocks in a roasting pan or dutch oven and roast at 325°F for 2-3 hours until fall-apart tender. I like to start them in a hot 425°F oven for 30 minutes which crisps up the skin beautifully. Then reduce heat and continue roasting.
Stovetop: You can braise the hocks on the stovetop by browning them first in a skillet, then simmering gently in broth or water for 2+ hours until extremely tender. Add aromatics like onions, garlic, herbs for extra flavor.
Slow Cooker: Place hocks in a slow cooker and add your choice of braising liquid like chicken stock. Cook on LOW for 7-8 hours. The lengthy cook time results in hocks that are melt-in-your-mouth tender.
Pressure Cooker: Pressure cooking is the fastest way to cook smoked ham hocks – they’ll be ready in just 20-40 minutes! First, sear them in the open cooker. Then add liquid, lock the lid and pressure cook. Quick release pressure when done.
Instant Pot: Similar to using a stovetop pressure cooker, ham hocks can be cooked perfectly in the Instant Pot. Follow the same steps of searing, adding liquid and pressure cooking on HIGH. Adjust cook time as needed.
No matter which method you choose, the keys are using gentle, moist heat and allowing plenty of time for the collagen and connective tissue to break down.
Flavorful Cooking Liquids for Smoked Ham Hocks
What you simmer or braise the ham hocks in will greatly impact their final flavor. Here are some tasty braising liquid options:
- Chicken, beef or vegetable broth
- Pork stock
- Onion, garlic, herbs
- Beer or wine
- Tomatoes or tomato sauce/paste
- Apple cider vinegar
- Soy sauce or worcestershire
- Spices like bay leaves, peppercorns, cloves
Mix and match braising liquids to complement your planned use for the cooked hocks. For example, broth is great for soup, while beer makes tasty hocks for collard greens. Get creative with the flavors!
Doneness Tests for Smoked Ham Hocks
With smoked ham hocks, tender, pull-apart meat is the name of the game. Use these tests to check doneness:
- Meat shreds easily using just a fork
- Fatty outer skin is completely soft
- Meat has pulled back from the ends of any bones
- A fork or meat thermometer inserted into thickest part of meat reaches 195°F-205°F
The collagen in ham hocks needs prolonged moist heat to fully transform into succulent meat. Don’t rush the process. Cook times of 2+ hours for oven roasting or 8+ hours for slow cooking are typical.
Using Cooked Smoked Ham Hocks
Once your smoked ham hocks are melt-in-your-mouth tender, there are so many ways to put them to delicious use:
- Shred or chop meat and add to bean dishes, soups, stews, greens, pot likker, chili, etc.
- Use cooking liquid as a flavorful base for beans, rice, grits, or gravy.
- Serve bone-in hocks with sauerkraut, braised greens and mashed potatoes for a rustic dinner.
- Dice meat and use in sandwiches, omelets, pasta, casseroles and more.
- Freeze leftover cooked hocks up to 3 months for future use – they thaw nicely.
The rich, savory taste and succulent texture of smoked ham hocks enhance everything they touch. Now that you know how to cook them properly, you can enjoy hocks anytime with amazing results!
Troubleshooting Smoked Ham Hock Cooking Problems
Even if you follow all the steps, you may occasionally encounter an issue when cooking smoked ham hocks. Here are some common problems and how to fix them:
Tough, chewy meat: The hocks were likely undercooked. Be sure to allow at least 2 full hours in the oven at 325°F. For stovetop or pressure cooking, increase cook time as needed until meat is very tender.
Dry, stringy meat: The hocks cooked too quickly without enough moisture. Try a slower oven method or use more liquid when braising on the stovetop. Cover the pan to retain moisture.
Bland flavor: Boost flavor by adding aromatics, spices and bold braising liquids. Make sure to use a highly seasoned brine if smoking your own hocks.
Fat isn’t rendering: Increase oven temp to 425°F for the first 30 minutes to better render fat. Or sear hocks on stovetop before simmering.
Skin is tough: Remove skin after cooking. Or, increase oven browning time to crisp skin. If simmering, start hocks skin-side up so it stays above liquid.
With a few minor tweaks, you can easily fix any hock cooking troubles. Don’t give up – just keep troubleshooting!
Frequently Asked Questions About Cooking Smoked Ham Hocks
If you’re new to cooking with smoked ham hocks, you probably have a few questions. Here I’ve answered some of the most common FAQs to help you get the best results every time.
How long can I keep smoked ham hocks in the fridge?
Raw smoked ham hocks can be refrigerated 3-4 days. Cooked hocks keep refrigerated for 4-5 days.
Is it necessary to soak smoked ham hocks before cooking?
It’s recommended to soak for a few hours to reduce excess saltiness, but not required. Rinsing well can also work.
Can I use a whole smoked ham hock or just the meat?
You can cook the whole hock bone-in for the best flavor. But the cooked meat alone can also be used if desired.
Can I freeze cooked smoked ham hocks?
Yes, cooked hocks freeze very well for up to 3 months. Thaw overnight in the fridge before using.
What’s the healthiest way to cook smoked ham hocks?
Oven roasting and slow cooking are great options. Avoid frying which can increase the fat and calorie content.
What spices go well with smoked ham hocks?
Bay leaves, peppercorns, paprika, cloves, allspice, oregano and red pepper flakes all complement smoked hocks nicely.
What is the best wood for smoking ham hocks?
Hickory and oak are top choices, but apple, cherry, pecan and maple also impart delicious flavor.
Have another question about cooking smoked ham hocks? Ask our community of home cooks in the comments!
In Conclusion
Perfectly cooked smoked ham hocks are a magical ingredient that adds rich, smoky depth to countless dishes. Now that you’re armed with this complete guide to selecting, prepping and cooking smoked ham hocks, you can start enjoying their amazing flavors at home. I recommend oven roasting for the easiest, most foolproof results. But the stovetop, slow cooker or pressure cooker all work well too. Just be sure to use moist, gentle heat and cook sufficiently until the meat is fall-apart tender. That’s the key to smoked ham hock perfection!
Add Aromatics and Liquid
After sear the smoked pork hocks well, it’s time to add liquid and aromatics to make the flavors stronger. Chop onions, carrots, celery, and garlic cloves and add them to the pan. Season with a pinch of salt and a few cracks of black pepper. Pour in enough chicken or vegetable stock to cover about three-quarters of the hocks. This will help keep the meat moist and infuse it with incredible flavors.
Slow Cook for Maximum Flavor
A slow and gentle cooking method is best for smoking pork hocks because it breaks down the collagen in the meat, making it tender. Turn down the heat, cover the pan, and let the hocks simmer for at least two to three hours, or until the meat is very tender. The longer you cook them, the more tender and flavorful your smoked pork hocks will be.