These smoked ham hocks are more flavorful, smoky, and fall-off-the-bone tender than any you can buy in the store. The key is in my simple brine that the ham hocks sit in for 7 days before being smoked low and slow. You will never want store-bought smoked ham hocks again.
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Ham hocks are a classic ingredient in Southern cooking. The meat is slow-cooked in a smoker until it's falling off the bone, then it can be used as a key ingredient in soups, stews, beans, cabbage, you name it!
More often than not, smoked ham hocks are purchased at the grocery store and used to add extra flavor to a recipe. While the flavor of store-bought hocks is prominent and can totally make a dish (split-pea soup is a prime example), it is nothing compared to the flavor of homemade smoked ham hocks.
🥘 Ingredients
The secret to flavorful smoked ham hocks is all in the brine. It only requires a few key ingredients.
- Water - 4 cups.
- Kosher Salt - 6 tablespoons.
- Light Brown Sugar - 6 tablespoons, packed.
- Pink Curing Salt- 1 teaspoon of Prague Powder #1, or use Himalayan salt.
- Bay Leaf - 1 bay leaf.
- Black Peppercorns - ½ a teaspoon.
- Ham Hocks - 2-3 pounds of ham hocks (for me, 2 ham hocks was about 2 pounds).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Smoke Ham Hocks
Because the ham hocks need to brine for 7 days, make sure you plan ahead and pick some up from your butcher in advance (or keep some frozen on hand)! You will need a large bowl, a whisk, your smoker, and a meat thermometer.
Brine (Optional, up to 7 Days)
- Make brine. Add all of the ingredients besides the ham hocks to a large bowl (4 cups of water, 6 tablespoons of Kosher salt, 6 tablespoons of light brown sugar, 1 teaspoon of pink curing salt, 1 bay leaf, and ½ a teaspoon of black peppercorns). Whisk lightly to combine and continue mixing until the salts and sugar have dissolved.
- Brine. Add 2-3 pounds of ham hocks to the brine. Check that the hocks are fully submerged in the brine and cover the bowl (or place them in a freezer bag with the brine). Put a dish under the bowl or bag to catch any leaks and place it in the fridge.
- Refrigerate. Let the ham hocks sit in the brine in the refrigerator for up to 7 days. Flip them each day to ensure they are brining evenly.
Dry, Then Smoke The Ham Hocks
- Rinse and dry. After 1 week, rinse the brine off the ham hocks and pat them dry. Place them back in the fridge, uncovered, to air dry overnight or for up to 24 hours.
- Smoke. Place the ham hocks directly on the grill in your smoker set to 200°F (93°C) for 2 hours, or until the internal temperature reaches 150°F (66°C). Either use them right away or wrap them in foil to store once they have cooled.
Other than split pea soup, ham hocks can be added to baked beans, collard greens, or anything that would benefit from some added salty, smoky, pork flavor. I also enjoy adding ham hocks to veggies like green beans. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Store raw ham hocks in the refrigerator and use them within 1 week.
- Smoked ham hocks can be stored wrapped in foil in an airtight container for up to 1 week before needing to freeze or use in a recipe.
- Freeze ham hocks for later use by letting them cool, wrapping them in freezer paper, then placing them in a freezer bag. For the best flavor use within 3 months, but they can be used for up to 1 year.
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😋 More Smoker Recipes
- Smoked Hamburgers
- Smoked Salmon Fettuccini Alfredo
- Sweet Chili Dry Rub Smoked Beef Ribs
- Chipotle Dry Rubbed Smoked Chicken Wings
- Smoked Mac and Cheese
- Smoked Meatloaf
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📖 Recipe Card
Smoked Ham Hocks
Ingredients
- 4 cups water
- 6 tablespoon Kosher salt
- 6 tablespoon light brown sugar (packed)
- 1 teaspoon pink curing salt (Prague Powder #1, or use Himalayan salt)
- 1 whole bay leaf
- ½ teaspoon black peppercorns
- 2-3 lbs ham hocks (For me, 2 ham hocks was about 2 pounds)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Combine all ingredients besides the ham hocks in a large bowl and mix until the salts and sugar is dissolved. This will be your brine.
- Add the ham hocks to the bowl of brine and cover it, or place them in ziplock freezer bags with the brine. Place the bowl or bags in a dish to catch any leaks and place it in the fridge. Make sure the hocks are fully submerged.
- Refrigerate for 7 days, flipping the ham hocks each day to ensure they brine evenly.
- After 7 days, rinse the brine off the ham hocks and pat them dry. Stick them back in the fridge, uncovered, to air dry overnight or for up to 24 hours.
- Smoke the ham hocks directly on the grill in your smoker set to 200°F (93°C) for 2 hours, or until the internal temperature reaches 150°F (66°C). Either use them right away or wrap them in foil to store once they have cooled.
Notes
- Raw ham hocks should be stored in the refrigerator and used within a week.
- Smoked ham hocks can be stored in an airtight container for up to 1 week before needing to freeze or use in a recipe.
- Freeze ham hocks for later use by letting them cool, wrapping them in freezer paper, then placing them in a freezer bag. For the best flavor use within 3 months, but they can be used for up to 1 year.
Jimmy says
Thank you for sharing this recipe
Julie says
what kind of wood do you use to smoke the ham hocks?
Angela @ BakeItWithLove.com says
For ham I like oak it has a great smokey flavor. Apple and hickory are my other favorites!
Anonymous says
Great recipe!! Ham hocks came out awesome!
Doctor Diesel says
Do I add any wood chips while smoking the hocks?
Angela @ BakeItWithLove.com says
It depends on your smoker. I was using a Traeger smoker, so I used the wood pellets that are appropriate for the feed chute. If you have a smoker that uses wood chips, then yes, definitely get them smoking. Thanks for asking!
Manuel Bulhoes says
Looks like it should be easy to follow. Will try this recipe real soon.
Ed Oshaben says
Is there any process for using the fat and skin after you have cooked a ham hock? I hate to throw it all away!
Angela @ BakeItWithLove.com says
Deep fry the fatty skin, or air fry it for crispy chips (think pork rinds). They won't get as puffy as store-bought pork rinds, but still very tasty!
Chris says
Recipe turned out well. It took longer than 2 hrs at 200 F to reach internal 150 F though. Also, for those looking to cure these hocks, curing salt with a nitrite content of 6.25% must be used (and only a small amount added to whatever other salt you use). Himalayan salt is NOT a substitute for curing salt as there are no nitrites; the pink colour is just from mineral impurities. That said, if you take the hocks to 150 F for any length of time, there's no need for curing salt as they'll be fully cooked.