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Ham Hocks

post #1 of 11
Thread Starter 
This is my first time working with ham hocks. I have brined them for about 6 days and they are now sitting uncovered in the fridge. I am going to smoke them tonight. I hope they come out good. I'm just going to use them for making soups as of now
post #2 of 11
Thread Starter 
They were on the smoker for 4 hrs. The average temperature was about 220f. I used hickory wood. Now it's time for pea soup.

I wish I had these ready for this past New Years for the black eyed peas and greens. I did have some home cured and smoked salty bacon slab i cut up for the peas, so they were not too bad.
post #3 of 11
Nice. I need to make some myself
post #4 of 11

Those are some good looking ham hocks.

post #5 of 11

Nice smoke!



post #6 of 11

Sto, nice looking hocks !

post #7 of 11

Look tasty!



post #8 of 11

They make me want some Pea Soup.They look as if you glazed them.


post #9 of 11

I love hocks, any way you fix. Fresh hocks is mighty tastee also! Usually about now I cure and smoke a bunch. I think last years batch of hocks and trotters lasted about 9 or 10 months. Its that time again.


Nice looking hocks. Lets you save that bacon and ham for eggs!

post #10 of 11
Thread Starter 
I thought they looked glazed as well. I figured it was from the brown sugar I put in the brine. This was my first time brining pork. I was impressed with the quick taste test I did.
post #11 of 11
Great looking hocks! I'd be whipping up a batch of pazole (Pasole)! Navy bean and home made bread is another hock favorite!
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