Smoked ham hock for ham and bean soup

Discussion in 'Pork' started by guaves13, Sep 29, 2006.

  1. guaves13

    guaves13 Newbie

    I posted this awhile back but only got 1 reply. Any advise on smoking a ham hock? I need to know how long it should take. I have a vertical propane smoker and will use hickory, maple, or cherry wood. Any advise would be great. Thanks.
  2. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Sorry but I haven't cooked hocks.

    If you're going to use them for flavoring beans then you don't have to cook them to 200° like a pork butt. I would think that you could hot smoke them to 145° and then finish them in the beans. Or you could brine them and then cold smoke like a ham.

    As far as wood flavor, use what you like best. If for beans I would use hickory to make them a little more smoky. If eating the hocks straight up, then maybe maple or cherry.

    Like I said ... I haven't done these. Maybe someone can offer better.

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