Smoked Ham Hocks

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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• 🥘 Ingredients
• 🔪 How To Smoke Ham Hocks
• 💭 Angela's Pro Tips & Notes
• 😋 More Smoker Recipes
• 📖 Recipe Card
• 💬 Reviews

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).

🔪 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)

1. 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.
2. 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.
3. 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

1. 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.
2. 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 & 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. 

😋 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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