Smoky Ham Hocks
Tender, fall-off-the-bone ham hocks simmered for hours in a rich, smoky broth. This Southern classic is the perfect flavorful base for collard greens, beans, or a hearty soup.
For 4 servings
4 steps. 180 minutes total.
- 1
Step 1
- a.Sear the Ham Hocks
- b.Pat the ham hocks completely dry with paper towels. This ensures a good sear.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- d.Carefully place the ham hocks in the pot, ensuring not to overcrowd it. Sear on all sides until deeply browned, about 3-4 minutes per side. This step is crucial for developing a rich, savory flavor base.
- e.Once browned, remove the hocks from the pot and set them aside on a plate.
- 2
Step 2
- a.Sauté the Aromatics
- b.Reduce the heat to medium. Add the chopped onion to the pot, using the rendered fat from the hocks.
- c.Sauté the onion, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
- d.Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3
Step 3
- a.Deglaze and Simmer
- b.Pour the apple cider vinegar into the pot to deglaze. Use a wooden spoon to scrape up any flavorful browned bits (fond) stuck to the bottom.
- c.Return the seared ham hocks to the pot.
- d.Add the chicken broth, water, bay leaves, whole black peppercorns, smoked paprika, and brown sugar. Stir gently to combine.
- e.Increase the heat to bring the liquid to a boil. Once boiling, immediately reduce the heat to the lowest setting that maintains a gentle simmer. Cover the pot.
- f.Let it simmer for 2.5 to 3 hours. The meat should be exceptionally tender and starting to fall away from the bone.
- 4
Step 4
- a.Shred Meat and Finalize
- b.Carefully remove the ham hocks from the pot and place them on a cutting board to cool slightly.
- c.Discard the bay leaves from the broth. If desired, you can strain the broth through a fine-mesh sieve for a clearer 'pot likker'.
- d.Once the hocks are cool enough to handle, use two forks to pull the meat from the bones. Discard the bones, skin, and any large pieces of fat.
- e.Return the shredded meat to the broth in the pot.
- f.Taste the broth and season with the 0.5 tsp of salt, or more, as needed. Smoked hocks vary in saltiness, so tasting first is key.
- g.Simmer for another 5-10 minutes to allow the flavors to meld. Serve hot as a soup, or use the meat and broth to flavor other dishes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip searing! It creates a deep, caramelized flavor that is essential for a rich broth.
- 2Be very cautious with adding salt initially. Smoked ham hocks are cured and can be quite salty. Always taste the broth at the end before seasoning.
- 3For a clearer broth, skim any foam that rises to the surface during the first 30 minutes of simmering.
- 4The flavorful broth, known as 'pot likker', is liquid gold. Use it as a base for collard greens, black-eyed peas, or lentil soup.
- 5This recipe is perfect for a slow cooker. Sear the hocks and sauté aromatics on the stove, then transfer everything to the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
- 6Leftover ham hock meat and broth freeze beautifully for up to 3 months. Store in an airtight, freezer-safe container.
Adapt it for your goals.
Spicy Version
Add 1-2 dried chiles de árbol or a teaspoon of red pepper flakes along with the other spices for a kick of heat.
Add VegetablesAdd Vegetables
In the last hour of cooking, add hearty vegetables like carrots, celery, and potatoes cut into large chunks to make it a complete stew.
Bean and Ham Hock SoupBean and Ham Hock Soup
Add 1 pound of dried beans (like pinto or navy beans), soaked overnight, to the pot along with the broth. You may need to add more water and increase the cooking time by an hour.
Why this is on our healthy list.
Joint and Skin Support
The long, slow cooking process breaks down connective tissues in the ham hocks, releasing collagen and gelatin into the broth. These proteins are beneficial for joint health, skin elasticity, and gut lining integrity.
Excellent Source of Protein
Ham hocks provide a significant amount of high-quality protein, which is crucial for building and repairing tissues, maintaining muscle mass, and supporting overall body function.
Nutrient-Rich Broth
The resulting broth, or 'pot likker', is not only delicious but also hydrating and packed with minerals like phosphorus and potassium, as well as B vitamins, extracted from the meat and bones during simmering.
Frequently asked questions
A 1.5-cup serving of Smoky Ham Hocks contains approximately 450-550 calories. The exact number can vary based on the fat content of the specific ham hocks used.