Braised Smoked Ham Hocks
Slow roasted pork ham hocks that are rendered super tender and flavorful aided by a deep, intense braising liquid.
Typical ham hocks recipes consist of ham hocks and …. ham hocks one of those foods you use to season vegetables in those recipes calling for long slow cooking like ham hocks and beans which is probably the most common. For this braised smoke ham hocks recipe, I made the hocks the star main ingredient.
A whole plate of ham hocks just scream comfort food. If you grew up in the South, Germany, China or perhaps the Philippines, you’ve probably seen these bad boys served up whole.
Ham hocks don’t typically make it on the Brown household menu as a main dish, though occasionally they’re used to flavor my cabbage stew. However, a recent health scare put these smoked ham hocks front and center in my mind in a last meal type of way! Prognosis is all good now, but there were a few days where I had no idea what I was dealing with. As the office nurse explained that multiple large size polyps were found in my gall bladder and were at the source of my issues all I heard was gall bladder cancer which is rare and holds a low life expectancy. So like any brave, calm, and collected fella I spent the weekend trying to stay encouraged and be cool in front of my kids, but also “getting things in order” just in case… I prayed, talked with my wife, thought about my fight strategy, but at one point I became too distracted and sought comfort in a pound of ham hocks I just so happened to have on hand after a frat brother’s request for some. I recalled my grandma’s recipe and decided I’d tweak it with a “Crown and Coke†glaze in ode to the favorite drink/cocktail of just about every black man in America, especially my fraternity brothers. For those unfamiliar Crown Royal is a popular Canadian Whiskey known as much for it’s iconic velvet bag as it’s flavor.
What are ham hocks?
Ham hocks are basically “cankles†in other words the combined ankle and lower calf of pigs. Hocks are somewhat fatty, but possess mega doses of collagen which make them perfect for slow cooking. They do possess a thick layer of skin which if you are so inclined make for great fried pork skins. Below that skin however, you’ll find the thick meaty parts that are rendered fork tender when slow braised.
Can I Buy Smoked Ham Hocks In The Grocery Store Or Do I Have To Smoke Them Myself?
Most mainstream grocery stores will only sell the pre-smoked ham hocks, but in very rare cases you might findonly the unsmoked ones. Note if you have a nearby butcher, they’ll likely have the uncooked ones. Don’t fret as I’ve made them with either and both are really damn good. Fresh hocks actually give you more control to create your own flavor profile. The trade-off obviously is you lose that prized smoky flavor. If I plan to make sides or stews the same week then I just buy and use the smoked ones.
Braised Smoked Ham Hocks cooking tips
- Score the thick skin of the hocks and soak them in cold water for at least 30 minutes before cooking
- Don’t let the liquid boil or it will toughen the meat.
- Pork Shanks are up a little higher on the leg than hocks, making them a meatier substitute for ham hocks
- For a crisp blistered skin with soft, tender meat either fry or broil the ham hocks after braising. If broiling make sure you brush the exposed parts with some of the liquid or a sauce so that the hocks don’t dry out.
- Enjoy a glass of Crown and Coke on the rocks while those hocks simmer.
- Reserve the Crown Royal bag to use to hold anything and everything from dominoes, grooming tools, important documents, etc.
Braised Smoked Ham Hocks
If you make this tender, succulent ham hocks recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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For another ham hocks recipe try these hearty game day ham hock nachos.
Ingredients
- 4 ham hocks fresh or smoked
- 2 tbsp canola oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- Water
- 1/4 cup Crowne Royal Canadian Whiskey any whiskey can work
- One 12oz can of cola
- 1/4 cup cider vinegar
- 1 tbsp kosher salt
- 1 tsp black peppercorns
- 2 bay leaves
Glaze
- 1/4 Crowne Royal Canadian Whiskey any whiskey can work
- 1/2 cup apple cider
- 1/2 cup brown sugar
- 2 tbsp molasses
Instructions
- Score the skin of the ham hocks with a sharp knife. Soak the hocks in a pot of cold water for 30 minutes to 2 hours. Remove and pat dry.
- In a dutch oven, heat the oil on medium high heat. Add the ham hocks and brown on all sides for about 5 minutes.
- Add onions and garlic to the pot, sautéing for 2-3 minutes.
- Add the coke, vinegar, salt, peppercorns, bay leaves, and whiskey. Add enough water to cover the ham hocks by 2 inches. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until hocks are completely tender, about 3 hours. Remove from heat and move the ham hocks from the pot to a baking pan.
- While the hocks are cooking make the glaze. You’ll only need a few minutes so there is no rush to make the glaze. In a small saucepan combine all the ingredients , bring to a simmer and cook, stirring frequently until the sauce thickens to a syrup like consistency. Keep warm until ready to use.
- Pre-heat the broiler. Brush the glaze on the ham hocks then broil 3-5 minutes. The glaze should be bubbling. Monitor closely as depending on your broiler you may need to cook shorter or longer. Remove from heat. Serve the hocks in bowls with some of the braising liquid.
Notes
- Score the thick skin of the hocks and soak them in cold water for at least 30 minutes before cooking
- Don't let the liquid boil or it will toughen the meat.Â
- Pork Shanks are up a little higher on the leg than hocks, making them a meatier substitute for ham hocks
- For a crisp blistered skin with soft, tender meat either fry or broil the ham hocks after braising. If broiling make sure you brush the exposed parts with some of the liquid or a sauce so that the hocks don’t dry out.
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