Smoked Ham Hocks

Smoked Ham Hocks

This is an easy and great charcuterie project. Ham hocks are great to use with beans and in soups and these, in particular, will lend a nice smokey flavor to whatever dish you use them in. I use hickory wood for this, but you can choose a different kind.


Print Recipe
Smoked Ham Hocks
Smoked Ham Hocks
Course Charcuterie
Servings
ham hocks
Ingredients
Course Charcuterie
Servings
ham hocks
Ingredients
Smoked Ham Hocks
Instructions
  1. Combine all of the brine ingredients and bring to a simmer.
  2. Simmer for 10 minutes.
  3. Cool the brine overnight.
  4. The next day, place the fresh ham hocks in a container that they will stay submerged in, and pour the brine over the hocks.
  5. Brine for 3 days in a refrigerator.
  6. Remove the hocks from the brine and discard the brine.
  7. Pat the hocks dry with a paper towel and arrange the hocks on a cooling rack over a sheet tray.
  8. Dry the hocks for 12 – 24 hours. This will allow the hocks to form a pellicle on them, which will allow the smoke to adhere to the hocks.
  9. Smoke at 200°F indirectly with the wood of your choice.
  10. You will smoke the hocks till they reach 155°F internal temperature.
  11. Cool and store for one week or wrap well and freeze for up to six months.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *