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!
2-3lbsham hocks(For me, 2 ham hocks was about 2 pounds)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
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
Nutrition information includes all of the brine ingredients and hocks, it is not an accurate representation of the nutritional values that a ham hock would add to any given recipe.
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.