Smoked Ham Hocks

Ham hocks might be humble, but they're absolute flavor bombs - and smoking them takes their rich, porky goodness to another level. These smoked ham hocks become the foundation for incredible beans, collard greens, and soups. They're the secret ingredient that transforms simple sides into soul food masterpieces.

These are essential for Southern-style meals, especially around the holidays. Perfect for New Year's Day black-eyed peas, summer cookouts with baked beans, or any time you're making a big pot of greens. They're also great for fall and winter soups when you want deep, warming flavors.

Use these as the star of ham hocks and beans, add to collard greens or turnip greens for authentic Southern flavor, or simmer in split pea soup for incredible richness. The meat that falls off the bone is delicious on its own, and the rendered fat is liquid gold for cooking.

Try different seasonings in your brine or rub - brown sugar adds sweetness, while cayenne brings heat. Mustard seeds and black pepper are classic additions. Some recipes call for smoking with apple wood for a sweeter profile, while hickory keeps things traditional.

Don't rush the smoking process - the collagen in ham hocks needs time to break down and become gelatinous. This is what gives them their incredible richness. They're done when the meat is pulling away from the bone and the fat has rendered to silky perfection.