Smoked Ham Hock
A smoked ham hock can transform the simplest pot of beans or greens into something deeply satisfying with rich, smoky flavor.
Equipment
- Smoker or pellet grill
- Wood chunks or pellets Hickory, apple, or cherry recommended
- Large, non-reactive container For brining fresh hocks
- Instant-read digital meat thermometer
- Shallow aluminum foil pan Optional, for braising
- Tongs
Ingredients
Main
- 2-4 ham hocks About 1-1.5 lbs each, fresh or pre-cured
Brine (for fresh hocks only)
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 4 cloves garlic, smashed Optional
- 1 tbsp black peppercorns Optional
Dry Rub
- 2 tbsp coarse black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
Instructions
- If using fresh ham hocks, prepare the brine by combining the water, kosher salt, and brown sugar in a large container, stirring until dissolved. Add optional garlic and peppercorns, then submerge the hocks completely. Refrigerate for 12-24 hours, then remove, rinse thoroughly under cold water, and pat completely dry with paper towels.
- Preheat your smoker or pellet grill to a target temperature of 225-250°F. Add your wood of choice, such as hickory for a robust flavor or apple for a milder, sweeter smoke.
- Ensure the ham hocks are completely dry. For pre-cured hocks, give them a quick rinse and pat dry first. In a small bowl, mix the black pepper, paprika, garlic powder, and onion powder. Apply a light, even coat of the rub over the entire surface of each ham hock.
- Place the seasoned ham hocks directly on the smoker grates. Smoke for 3-4 hours, or until they develop a deep, mahogany-colored bark. For extra tenderness, you can place the hocks in a foil pan with a splash of liquid (like apple cider or beer) and cover with foil for the last hour of cooking.
- Check for doneness using an instant-read thermometer. The hocks are safe to eat at 145°F with a 3-minute rest, but for fall-off-the-bone tenderness, continue cooking until the internal temperature reaches 195-200°F. Let the ham hocks rest for 15-20 minutes before shredding or serving.
Notes
Insert your thermometer probe into the thickest part of the meat, avoiding bone contact, for an accurate reading. For truly fall-off-the-bone tender meat, cook until the internal temperature reaches 195-200°F.