Smoked ham hocks are a staple ingredient used in Southern and soul food cooking. They are commonly used to season broths when cooking dishes like collard greens and beans and add a smoky, meaty flavor to many of your favorite recipes.
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This smoked ham hocks recipe focuses on raw ham hocks that are cooked on a smoker to infuse them with rich, smoky flavor. Once smoked, they become a flavorful addition to many of our favorite recipes including red beans and rice, pinto beans, collard greens, and more. You can also make your own smoked neck bones.
You’re probably used to buying smoked ham hocks at the grocery store, but with this recipe, you can skip store-bought and smoke them yourself. When you’re ready to cook with them, grab them from the freezer and you’re good to go.
It’s very easy to smoke your own ham hocks. We also love that you can choose your preferred wood for flavor like oak or pecan. They turn a beautiful mahogany color and smell amazing!
With this smoked ham hocks recipe, you’ll have them on hand whenever you want to add smoky flavor to a dish. This is convenient during times when you can’t get to the store or are unable to find smoked ham hocks at the local market (which happens often in our area).
Keep reading to learn how to smoke and properly store ham hocks. Let’s get to it!
What you’ll love about this recipe:
What are Ham Hocks?
Ham hocks are the joint where the pig’s foot meets the leg. This cut is typically taken from the hind leg, near the pig’s ankle or hock joint. They are known for their rich flavor and the presence of connective tissue, which, when slow smoked, imparts a savory, porky flavor. They are often used in Southern and soul food cooking, to add depth of flavor and smokiness to dishes.
Ingredients
- 2 – 3 pounds raw ham hocks
- Wood, for smoking
Brine
- 4 cups water
- 1/4 cup Diamond Crystal Kosher Salt
- 1/4 cup granulated sugar
- 4 cups ice
Brining Instructions
This recipe uses a basic salt, sugar, and water brine that will infuse your ham hocks with a nice balance of flavor while helping to retain moisture during smoking.
- Bring 4 cups water to a boil in a pot.
- In the same pot, add 1/4 cup kosher salt and 1/4 cup sugar to the boiling water. Stir until completely dissolved.
- Remove the pot from heat and let the brine cool slightly.
- Add 4 cups ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
- Place ham hocks in a large bowl or container.
- Pour the brine over them, ensuring they are fully submerged.
- Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove ham hocks from the brine, rinse, and pat dry with a paper towel. Then, proceed with smoking.
How to Smoke Ham Hocks
- Preparation: Rinse the ham hocks under cold water and pat them dry with paper towels.
- Prepare the Smoker: Preheat your smoker to a temperature of around 225-250°F (107-121°C). This low and slow cooking method helps them absorb the smoky flavor and become tender.
- Add Smoke: Add wood to the smoker or directly to the coals. The type of wood you choose will influence the flavor. We recommend oak, hickory, or pecan.
- Smoke: Place the ham hocks directly on the grates.
- Maintain Temperature: Monitor the temperature of the smoker and try to keep it within the 225-250°F (107-121°C) range. This ensures a slow and even cooking process.
- Check for Doneness: Smoke until they reach an internal temperature of at least 165°F to 170°F and are a mahogany color.
What to Cook with Smoked Ham Hocks
Smoked ham hocks are a great addition to various Southern soul food dishes, infusing rich, smoky flavor into broths. Here are some of our classic recipes that can be cooked with smoked ham hocks:
Recipe Tips & Tricks
- Choose Your Wood: Try different woods like oak, hickory, apple, or pecan for unique flavors. Pecan adds a sweet, mild smokiness.
- Keep a Steady Temperature: Aim for 225-250°F and avoid temperature swings for the best results.
- Smoke Low and Slow: Cooking at a low temperature for a long time helps the meat absorb flavor and stay tender.
Storage Instructions
Vacuum sealing smoked ham hocks is a great way to preserve their flavor and keep them fresh for an extended period. Remember to label the bags with the contents and date for easy identification later on.
Commonly Asked Questions
Absolutely! If you don’t have a dedicated smoker, you can still achieve great results with a charcoal or gas grill. Use indirect heat and some wood chips for that smoky goodness.
No, you do not need to remove the skin before smoking. We left the skin on, which is pretty common for most smoked ham hocks you’ll find in the store.
Summary
Ditch the store-bought smoked ham hocks and smoke them yourself! Next time you’re in the mood for collard greens or pinto beans, you won’t have to worry about running to the store or wondering whether or not they’re sold out. You’ll already have some on hand in your freezer!
Smoked Ham Hocks
Ingredients
- 3 pounds raw ham hocks (about 4-5 pieces)
- wood for smoking (e.g. oak, hickory, or pecan)
Brine
- 4 cups water
- 1/4 cup Diamond Crystal Kosher Salt
- 1/4 cup granulated sugar
- 4 cups ice
Instructions
Brine
- Bring 4 cups water to a boil in a pot.
- Add 1/4 cup kosher salt and 1/4 cup sugar to boiling water. Stir until completely dissolved.
- Remove pot from heat and let brine cool slightly.
- Add 4 cups ice pot, stirring until mostly melted, and brine reaches room temperature.
- Place ham hocks in a large bowl or container. Pour brine over them, ensuring they are fully submerged.
- Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove from brine, rinse, and pat dry with a paper towel. Then, proceed with smoking.
Smoke
- Rinse ham hocks under cold water and pat dry with paper towels.
- Preheat smoker to 225-250°F (107-121°C). Add wood to smoker.
- Place ham hocks directly on smoker grates. Monitor temperature and try to keep it within the 225-250°F (107-121°C) range.
- Smoke until they reach an internal temperature of at least 165°F to 170°F and are a mahogany color.
- Follow freezer storage instructions until ready to use.
Notes
- Choose Your Wood: Try different woods like oak, hickory, apple, or pecan for unique flavors. Pecan adds a sweet, mild smokiness.
- Keep a Steady Temperature: Aim for 225-250°F and avoid temperature swings for the best results.
- Smoke Low and Slow: Cooking at a low temperature for a long time helps the meat absorb flavor and stay tender.
can i smoke turkey legs and wings the same way
Hey Laverne! Great question! We actually have a recipe for smoked turkey wings that you can check out here: https://cookswithsoul.com/smoked-turkey-wings
We cook them pretty much the same way as the smoked ham hocks, so you should be all set! Let us know if you try it!