Smoked pork hocks (also known as smoked ham hocks) are cured and brined, then slow-cooked to perfection. They deliver tender, fall-apart meat infused with a rich, smoky flavor. Whether added to ...

Preparation. For the Ham Hock. 1. Preheat the oven to 400F. 2. Heat a Dutch oven over medium-high heat. Add the oil and swirl to coat the bottom of the pot.

Bring ham hocks and 3 quarts water to a boil in a large stockpot over high. Reduce heat to low to maintain a gentle boil; partially cover, and cook, undisturbed, until meat is tender, about 2 hours.

Smoked ham hocks are clutch in more ways than one. There's the smokiness it provides, but there's also the rich flavor it ...

4 smoked ham hocks, about 1/2 to 3/4 pound each (ham hocks will vary in size; ask your butcher to weigh amount you need) 1 1/2 cups Onion Confit (recipe follows) 5 tablespoons tomato paste.

Smoked BBQ Ham Hock Terrine. 3 to 4 hocks from 120-pound hog sides* * - hocks from store would probably be half the size we use. Dry-Cure Rub: 1 cup kosher salt ½ cup brown sugar. Ham ...

Pour in the water and add the ham hock. Cook everything over medium heat, stirring frequently for approximately 1 hour. The peas should start to break down into a creamy consistency.

Ham hocks vary greatly in size depending on the cut and whether it's taken from the front or hind leg. Look for larger hocks with lots of meat on the bone, about 1 1/2 to 2 pounds each.

Hocks are typically cured with salt and smoked, so they’ll lend a bacony flavor to whatever you add them to. Ham hocks are usually sold in pairs that are pre-weighed and stocked in the butcher ...