Smoked ham hock for ham and bean soup

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Original poster
Aug 31, 2006
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.
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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.