Smoked ham hocks are a staple ingredient used in Southern and soul food cooking. They are often added to broths for dishes like collard greens and beans, and they give many of your favorite recipes a smoky, meaty taste.
The main part of this smoked ham hocks recipe is raw ham hocks that are cooked on a smoker to give them a rich, smoky flavor. They taste great in many of our favorite dishes, like red beans and rice, pinto beans, collard greens, and more, after being smoked. You can also make your own smoked neck bones.
Maybe you usually buy smoked ham hocks at the store. But with this recipe, you can smoke them yourself instead of buying them. 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 recipe for smoked ham hocks, you’ll always have them on hand to give a dish a smokey flavor. This is helpful for times when you can’t get to the store or the local market doesn’t have smoked ham hocks, which happens a lot in our area.
Keep reading to learn how to smoke and properly store ham hocks. Let’s get to it!
Brining is a simple yet highly effective technique for infusing pork hocks with flavor and ensuring they turn out incredibly juicy and tender. When done properly brining transforms tough pork hocks into succulent seasoned meat that makes for delicious soups, stews, braises and more.
What is Brining and Why Brine Pork Hocks?
Brining involves soaking meat in a saltwater solution known as a brine before cooking. The brine is typically made up of water, salt, sugar, and flavorings like spices, herbs, and aromatics.
As the pork hocks soak in the brine, the salt penetrates the meat to season it throughout. Sugar balances out some of the saltiness while also aiding in browning. The spices, herbs, and aromatics infuse the meat with extra flavor.
Together this process tenderizes the meat infuses it with seasoning, and helps it retain moisture as it cooks. Brining is especially useful for tougher, collagen-rich cuts like pork hocks. Here are some of the benefits brining provides
- Breaks down collagen to tenderize the meat
- Allows seasoning to penetrate deeply into the meat
- Helps the meat retain moisture for succulence
- Enhances texture for better mouthfeel
- Promotes even cooking throughout
- Adds versatility – brined hocks work great in many dishes
Without brining, pork hocks can end up dry, tough, and bland. The brine provides seasonings the meat would otherwise lack along with the moisture needed to make the meat tender.
How to Make a Basic Pork Hock Brine
Making a brine for pork hocks is easy. Here is a simple brine recipe and process:
Brine Ingredients:
- 1 gallon water
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- 2 bay leaves
- 1 tablespoon black peppercorns
- 4 lbs pork hocks
Instructions:
- Combine the water, salt, sugar, bay leaves, and peppercorns in a large pot.
- Heat over medium, stirring occasionally, until the salt and sugar fully dissolve.
- Remove from heat and let cool completely.
- Place pork hocks in a large container or brining bag.
- Pour the cooled brine over the hocks until fully submerged.
- Refrigerate and brine for 12-24 hours, flipping the hocks occasionally for even brining.
- Remove hocks from the brine, rinse, pat dry, and cook as desired.
This easy brine infuses the pork hocks with seasoning while also helping to keep them moist when cooking. The bay leaves and peppercorns add subtle aromatics.
Tips for Successful Pork Hock Brining
Follow these tips for the best results when brining pork hocks:
- Use a nonreactive container like plastic, glass, or stainless steel. Avoid aluminum.
- Ensure hocks are fully submerged in the brine solution. Weigh them down if needed.
- Brine in the refrigerator at 40°F or below to inhibit bacteria growth.
- Brine for 12-24 hours for moderate brining and flavor infusion. Up to 2-3 days for very intense brining.
- Occasionally flip and massage the hocks while brining for even exposure.
- Rinse hocks after removing from the brine and pat dry before cooking.
- Discard used brine rather than reusing for food safety.
Customize Your Brine
One of the great aspects of brines is you can customize them with different seasonings. Get creative with ingredients like:
- Herbs – rosemary, thyme, sage, oregano
- Spices – garlic, onion, red pepper flakes, juniper berries
- Fruits – orange, lemon, cranberries, apple
- Sweeteners – maple syrup, honey, molasses
- Soy sauce, fish sauce, worcestershire
- Alcohol like beer, wine, or bourbon
Experiment to make signature brines that infuse the pork hocks with your favorite flavors.
Brining Times for Pork Hocks
Brining times can vary based on the thickness of the meat and the intensity of flavor desired:
- 12-24 hours – For moderate brining and flavor infusion
- 1-3 days – For thicker cuts or very intense brining
- 5-7 days – For extreme brining with pronounced salinity
In most cases, a 12-48 hour brine is sufficient to properly season and tenderize pork hocks without getting overly salty. It’s best to start with a shorter brine and extend as desired.
How to Use Brined Pork Hocks
Brined pork hocks are extremely versatile. Here are some of the most popular cooking methods:
- Braising – Braise brined hocks low and slow until fall-off-the-bone tender.
- Soups/stews – Simmer brined hocks to create rich, meaty broth and pull off cooked meat.
- Roasting – Crisp up brined hocks in the oven until the skin is crackly.
- Grilling – Get nice char and caramelization on brined hocks.
- Smoking – Hot or cold smoke brined hocks for incredible depth of flavor.
- Sauerkraut – Braise brined hocks with sauerkraut for authentic German flavors.
However you choose to cook them, brined pork hocks deliver abundant flavor and succulent texture.
Frequently Asked Questions
How much salt do you use for pork hock brine?
Use approximately 1/2 cup of kosher salt per gallon of water. Table salt can also be used at a reduced ratio of about 1/4 cup per gallon.
Should you rinse pork hocks after brining?
Yes, it’s important to rinse pork hocks after removing them from the brine. This removes excess surface salt for better final texture.
Can you reuse a pork hock brine?
It’s not recommended. The brine pulls out proteins and fat from the meat, changing its brining effectiveness over time. Make fresh each time.
What’s the best cooking method for brined pork hocks?
Brined pork hocks are very versatile. Braising, simmering in stews, roasting, grilling, and smoking are all great cooking methods.
How long do brined pork hocks last in the fridge?
Brined pork hocks will last 3-5 days refrigerated. Cook within this timeline for best flavor and texture.
Conclusion
Brining is a simple, highly effective technique that transforms pork hocks into succulent, flavor-packed meat. Allowing the hocks to soak in a saltwater brine seasons the meat, improves texture, and helps it retain moisture. Follow the tips above for brining success. Then cook brined pork hocks in your favorite ways and enjoy their incredible flavor and tender texture. Happy brining!
What to Cook with Smoked Ham Hocks
Smoked ham hocks add a rich, smoky flavor to broths that are used in many Southern soul food dishes. Here are some of our classic recipes that can be cooked with smoked ham hocks:
- Collard Greens: For a tasty side dish, boil smoked ham hocks with collard greens, onions, and spices.
- Red Beans and Rice: Put them in the pot with the red beans and rice while they’re cooking for a hearty feel.
- Black-Eyed Peas: For a tasty and comforting dish, simmer black-eyed peas, onions, and spices together.
- Cabbage: Add them to cabbage, potatoes, and other vegetables to make it taste better.
- 2 – 3 pounds raw ham hocks
- Wood, for smoking
- 4 cups water
- 1/4 cup Diamond Crystal Kosher Salt
- 1/4 cup granulated sugar
- 4 cups ice
A simple brine of salt, sugar, and water is used in this recipe. It will give your ham hocks a nice balance of flavors and help them stay moist while they’re smoking.
- Bring 4 cups water to a boil in a pot.
- As the water boils, add 1/4 cup of kosher salt and 1/4 cup of sugar to the same pot. Stir until completely dissolved.
- Take the pot off the heat and let the brine cool down a bit.
- Stir the pot while adding 4 cups of ice until most of the ice melts 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 put in the fridge for at least 4 hours, or overnight for the best flavor.
- Take the ham hocks out of the brine, rinse them, and pat them dry with a paper towel before cooking. Then, proceed with smoking.
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 having a deep flavor and having connective tissue, which gives them a savory, porky taste when smoked slowly. A lot of the time, they are used to give Southern and soul food dishes more flavor and smoke.