Cured ham hocks are a delicious addition to countless savory dishes. Their rich, smoky flavor takes soups, beans, stews and more to the next level. While you can buy smoked ham hocks at the grocery store, curing them yourself at home results in superior taste and texture.
Read on for an easy tutorial on curing ham hocks using a basic dry brine. With just a few ingredients and a bit of patience, you’ll have custom smoked hocks that are worth the minimal effort.
What are Ham Hocks?
Ham hocks are the ankle portion of the pig’s leg They contain a high concentration of cartilage, fat and connective tissue This makes them perfect for long braising and simmering where their collagen melts into the cooking liquid, creating body and silky texture.
Ham hocks are economical and often used for seasoning rather than as a stand-alone cut of meat. Look for fresh raw hocks at your local butcher shop or meat counter.
Why Cure Your Own Ham Hocks?
Curing and smoking ham hocks at home yields several advantages:
-
Deeper flavor—The cure goes deep into the meat to make the pork taste stronger.
-
Better texture – Home cured hocks are tender with a nice firm bite.
-
No artificial ingredients – You control exactly what goes into the cure.
-
Custom flavors – Adjust the cure recipe to suit your tastes.
-
Cost savings – Homemade costs a fraction of store-bought.
With minimal hands-on time, you can create far superior cured hocks through this easy dry brining process. Let’s get started!
Ingredients Needed for Curing Ham Hocks
Curing ham hocks takes just a few simple ingredients:
-
Kosher salt – Provides the curing action. Use Morton’s or Diamond Crystal brands.
-
Sugar – Balances salty flavor. Dark brown sugar adds nice molasses notes.
-
Cure #1 – Sodium nitrite preserves color and prevents bacteria. Use exact amount specified.
-
Spices – Customize with any aromatics like peppercorns, bay, garlic, etc.
-
Liquid smoke – Adds authentic smoky flavor if you don’t have a smoker.
-
Water – If brining in a bucket, enough to submerge the hocks completely.
Beyond these basic cure ingredients, feel free to get creative with spices and herbs. Garlic, onion, mustard seed, juniper berries and chili flakes all infuse great flavor during curing.
Step-By-Step Instructions for Curing Ham Hocks
Follow these simple steps for flawlessly cured ham hocks every time:
1. Weigh the Fresh Hocks
You’ll need the exact weight to calculate the proper amount of cure mix. Cure #1 is used in very specific concentrations for safety.
2. Mix the Cure
In a bowl, combine:
- 3% of hock weight in kosher salt
- 2% of hock weight in sugar
- 1 tsp Cure #1 per 5 lbs of hocks
- Any other seasonings, herbs or spices
Mix well until uniform. The salt will dissolve the sugar into a wet rub texture.
3. Apply the Cure Mix
Place each hock in a sealable plastic bag or non-reactive container. Pack the cure mix all around each hock, rubbing it in evenly. Refrigerate.
4. Cure for 10-14 Days
Cure the hocks for 10-14 days refrigerated. Turn and massage the bags daily to redistribute cure. Juices will accumulate.
5. Rinse and Dry
After curing time is up, rinse each hock under cold water. Pat dry thoroughly with paper towels.
6. (Optional) Cold Smoke
For authentic flavor, cold smoke the hocks for 6-12 hours at under 90°F using your preferred wood chips. Apple, hickory and maple all pair deliciously.
7. Cook and Enjoy!
The cured hocks are now ready to add signature flavor to soups, beans, collards, or any recipe of your choice. They keep refrigerated for up to 2 weeks. Freeze extras for longer storage.
Be sure to scrub your hands and all surfaces after curing to prevent cross-contamination in your kitchen. Properly cured ham hocks are fully safe to eat and enjoy once cooked to an internal temperature of 160°F.
The initial investment of time pays off with intensely porky, smoke-kissed hocks that beat any store-bought brand. Rinse before using to remove excess salt if needed. For custom flavor and quality you control, try your hand at curing ham hocks at home.
Item added to your cart
- Level: Easy
- Preparation: 60 hrs
- Cooking: 5 hrs
- Level: Easy
- Preparation: 60 hrs
- Cooking: 5 hrs
2 Litres of water
100 Grams of kosher salt
100 Grams of brown sugar
2 Tbsp of black peppercorns
2 Tbsp of whole cloves
Set your smoker up with enough wood to smoke for 5 hours.
Set the smoker temperature to ~ 5 hours. You may need more or less time, depending on the size of your hocks and the temperature outside.
Heat the water and dissolve the salt and sugar. Let the water cool completely and add in the bay leaves, peppercorns and cloves.
Take a big glass or plastic bowl and put the hocks and brine in it. Make sure the brine covers everything. If you need more, add more of the water, sugar and salt brine.
Brine the hocks for 2 full days.
Take the hocks out of the brine and put them in the fridge overnight on a rack and pan.
After 12 hours of air drying, theyre ready to be smoked.
Place the hocks in your 250ºF smoker for ~ 5 hours or until their internal temperature reads 200ºF.
One of the strongest smoker woods, its flavor is stronger, a little sweeter, and more delicate than Hickory. It goes well with rich meats like steak, duck, and lamb.
Curing your own Ham and Hocks.
FAQ
How long does it take to cure ham hocks?
How to cure and smoke a ham hock?
Should I soak a ham hock before cooking?