Smoked Ham Hocks
6-8ham hocks
6-8ham hocks
  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.