Smoked ham hocks are a cornerstone of Southern and soul food cooking. They’re used to flavor broths for dishes like collard greens and beans, adding a deep, smoky, meaty character to recipes.
This recipe guides you through smoking raw ham hocks on your smoker so they soak up rich, smoky flavor. Once smoked, they’re perfect for red beans and rice, pinto beans, collard greens, or any recipe that benefits from a smoky pork broth. You can also apply the same method to other cuts like neck bones.
Many cooks buy pre-smoked ham hocks at the store, but smoking your own is straightforward and rewarding. Smoked hocks freeze well, so you can make a batch, vacuum-seal them, and pull them from the freezer when a recipe calls for smoky pork flavor.
Smoking your own ham hocks lets you choose the wood—oak, hickory, or pecan are excellent choices—and results in a beautiful mahogany color and an irresistible aroma.
Keep reading for step-by-step instructions for brining, smoking, and storing smoked ham hocks so you’ll always have smoky flavor on hand.
What you’ll love about this recipe:
- FLAVOR ENHANCER – Smoked ham hocks add depth and smokiness to collard greens, beans, and other classic dishes.
- CONVENIENT – If your market doesn’t carry pre-smoked hocks, smoking your own is an easy alternative.
- PERFECT FOR BEGINNERS – The method is simple and ideal for learning how to use a smoker.
What are Ham Hocks?
Ham hocks are the joint where the pig’s foot meets the leg, typically cut from the hind leg near the ankle. This cut contains connective tissue and collagen that break down during slow cooking or smoking, contributing rich, savory flavor and body to broths and dishes.
Ingredients
- 2–3 pounds raw ham hocks
- Wood for smoking (oak, hickory, pecan, or apple)
Brine
- 4 cups water
- ¼ cup kosher salt
- ¼ cup granulated sugar
- 4 cups ice
Brining Instructions
A simple salt-and-sugar brine helps the ham hocks retain moisture and adds balanced seasoning during smoking.
- Bring 4 cups of water to a boil.
- Add ¼ cup kosher salt and ¼ cup sugar, stirring until dissolved.
- Remove from heat and let cool briefly.
- Add 4 cups of ice, stirring until the brine reaches room temperature.
- Place ham hocks in a container and pour the brine over them so they’re fully submerged.
- Cover and refrigerate for at least 4 hours, or refrigerate overnight for best flavor.
- Before smoking, remove the hocks from the brine, rinse under cold water, and pat dry.
How to Smoke Ham Hocks
- Preparation: Rinse and pat the ham hocks dry.
- Preheat the smoker: Set your smoker to 225–250°F (107–121°C) for low-and-slow cooking.
- Add smoke: Use hardwoods like oak, hickory, pecan, or apple. Add wood to the smoker or coals to produce steady smoke.
- Smoke: Place the ham hocks directly on the grates, spacing them for even smoke exposure.
- Maintain temperature: Keep the smoker between 225–250°F for consistent results.
- Doneness: Smoke until the hocks reach an internal temperature of 165–170°F and take on a deep mahogany color. At that point they’ll be flavorful and ready for use or storage.
What to Cook with Smoked Ham Hocks
Smoked ham hocks enrich broths and soups and are delicious in classic Southern recipes. Use them to flavor collard greens, red beans and rice, pinto beans, soups, stews, and more. They add complexity and a savory backbone to many comforting dishes.
Recipe Tips & Tricks
- Choose your wood: Oak, hickory, pecan, and apple each yield distinct smoke flavors. Pecan is mild and slightly sweet.
- Keep a steady temperature: Avoid large swings; consistent low heat produces the best texture and smoke absorption.
- Smoke low and slow: Longer, lower cooking lets connective tissue break down and improves tenderness and flavor.
Storage Instructions
Vacuum sealing is an excellent way to preserve smoked ham hocks. Cool them to room temperature, vacuum-seal or tightly wrap them, label with the date, and freeze. Properly sealed, they keep well for months and can be thawed when needed for recipes.
Commonly Asked Questions
Yes. If you don’t have a dedicated smoker, use a charcoal or gas grill with indirect heat and wood chips or chunks to create smoke.
No. Keeping the skin on is common and helps protect the meat while it smokes.
Summary
Skip the store-bought option and smoke your own ham hocks. They freeze well and provide a dependable source of smoky flavor for collard greens, beans, soups, and other comfort-food favorites whenever you need them.
Recipe
Smoked Ham Hocks
Krysten Wilkes & Marrekus Wilkes
Ingredients
- 3 pounds raw ham hocks (about 4–5 pieces)
- Wood for smoking (oak, hickory, or pecan)
Brine
- 4 cups water
- ¼ cup kosher salt
- ¼ cup granulated sugar
- 4 cups ice
Instructions
Brine
- Bring 4 cups water to a boil.
- Add ¼ cup kosher salt and ¼ cup sugar; stir until dissolved.
- Remove from heat and cool slightly, then add 4 cups ice and stir until the brine reaches room temperature.
- Place ham hocks in a container, pour brine over them so they’re submerged, cover, and refrigerate for at least 4 hours or overnight.
- Before smoking, remove from brine, rinse, and pat dry.
Smoke
- Rinse and pat the ham hocks dry.
- Preheat smoker to 225–250°F (107–121°C). Add hardwood for smoke.
- Place hocks on the grates, maintain temperature, and smoke until they reach an internal temperature of 165–170°F and turn mahogany.
- Cool, vacuum-seal or wrap for freezer storage, and label with the date.
Notes
- Choose your wood: Oak, hickory, apple, and pecan offer distinct flavors; pecan is mild and slightly sweet.
- Keep a steady temperature: Aim for 225–250°F to avoid temperature swings.
- Smoke low and slow: Long, low cooking breaks down connective tissue and yields tender results.
Nutrition
Carbohydrates: 10 g
Protein: 13 g
Fat: 10 g
Sodium: 5791 mg