Smoked ham hocks

Smoked ham hocks

By
From
Deep South
Makes
2 ham hocks
Photographer
Andy Sewell

An important bui lding block of Southern cuisine, smoked hocks (also known as green gammon knuckles) can be used in your potlikker, Hoppin’ John or soup bases for an amped-up layer of flavour underneath the dish.

Ingredients

Quantity Ingredient
2 x 1kg ham hocks

For the brine:

Quantity Ingredient
4 litres water
350g sea salt
250g sorghum syrup
42g prague powder number 1
1 garlic clove, crushed
1/2 bunch thyme
3 cloves

Method

  1. Combine all the ingredients for the brine and stir vigorously to dissolve the salt. Cover the hocks with the brine and leave in the fridge for 48 hours. Remove from the brine and leave, uncovered, in the fridge for 24 hours.
  2. Place in a smoker and smoke at 90°C for 3–4 hours or until the skin of the hocks takes on a deep mahogany colour. At this point, they will have the desired smoky flavour but the meat will still be quite tough. It’s important to stop here if you want to use the hocks in a soup or stock, since smoking them much further would cause them to dry in the subsequent cooking process. Alternatively, if you would like to pull the smoked meat for eating, wrap the hocks in baking parchment and continue to smoke them until the internal temperature registers around 87°C on a probe thermometer; at this stage the meat should be tender enough to pull away from the bone easily. Leave the hocks to rest for 25–30 minutes before pulling the meat. They will keep for a couple of weeks in the fridge.
Tags:
American
Southern cooking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again