Crown & Coke Glazed Smoked Ham Hocks

Sticky-Sweet Braised Smoked Ham Hocks with Tender Pull-Apart Meat and Deep Molasses-Whiskey Glaze

Yo, listen up! This one’s for the slow rollers and deep soul searchers. We're bringing’ you braised smoked ham hocks that preach comfort and flavor like William Becton’s “Be Encouraged” on a rainy Sunday.

Sear the hocks first for extra depth and let ‘em braise for 2–3 hours till they're rich and glossy.

These smoked pork hocks beauties just need to simmer low and slow, wrapped in a braising bath of whiskey, Coca-Cola, brown sugar, and molasses—sweet, smoky, sticky, and real. The ham hocks come out fall-apart tender, meat just slippin’ off the bone, like gospel sliding into your spirit.

Beats and Eats (music to pair with smoked hock)

“Be Encouraged” plays well 'cause this dish, like the song, brings hope slow and steady—building, healing, stick-to-your-ribs kind of love.

Most buy smoked meat to use as a seasoning ingredient for soul food dishes like Southern collard greens or slow simmered black-eyed peas, but ham hocks are the frontrunners in this dish. We've turned them into a celebration to lift you higher!

Can’t do whiskey? Swap with apple cider or a splash of balsamic for that dark tang.

Serve it with cheesy mac and cheese, smothered cabbage, and some of Grandma's hot water cornbread for a full plate of soulful redemption.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Braised Smoked Ham Hocks with Whiskey-Cola Glaze

Slow braised pork ham hocks that are rendered super tender and flavorful aided by a deep, intense braising liquid.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 10 minutes minutes

Total Time: 3 hours hours 20 minutes minutes

Course: Main Course

Cuisine: Modern Soul Food, southern

Servings: 4 people

Calories: 694kcal

Author: Marwin Brown

Ingredients

• ▢ 4 ham hocks fresh or smoked
• ▢ 2 tablespoon canola oil
• ▢ 1 yellow onion chopped
• ▢ 2 garlic cloves minced
• ▢ Water
• ▢ ¼ cup Crowne Royal Canadian Whiskey any whiskey can work
• ▢ 12 oz cola
• ▢ ¼ cup cider vinegar
• ▢ 1 tablespoon kosher salt
• ▢ 1 teaspoon black peppercorns
• ▢ 2 bay leaves

Glaze

• ▢ ¼ cup Crowne Royal Canadian Whiskey any whiskey can work
• ▢ ½ cup apple cider
• ▢ ½ cup brown sugar
• ▢ 2 tablespoon 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.
• 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.

Nutrition

Calories: 694kcal | Carbohydrates: 41g | Protein: 37g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 142mg | Sodium: 2086mg | Potassium: 758mg | Fiber: 0g | Sugar: 38g | Vitamin C: 2.8mg | Calcium: 83mg | Iron: 3mg

Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.

My YouTube Channel

Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!