Smoked Ham Hocks
Smoked ham hocks are a staple ingredient used in Southern and soul food cooking. They are commonly used to season broths when cooking collard greens, beans, and more.
Servings: 5 ham hocks
Calories: 187kcal
Ingredients
- 3 pounds raw ham hocks (about 4-5 pieces)
- wood for smoking (e.g. oak, hickory, or pecan)
Brine
- 4 cups water
- ¼ cup Diamond Crystal Kosher Salt
- ¼ cup granulated sugar
- 4 cups ice
Instructions
Brine
- Bring 4 cups water to a boil in a pot.
- Add ¼ cup kosher salt and ¼ 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.
Nutrition
Calories: 187kcal | Carbohydrates: 10g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 5791mg | Potassium: 168mg | Sugar: 10g | Calcium: 24mg | Iron: 1mg
