To add more flavor to your ham hocks, add additional spices or seasonings to your brine, such as 2 bay leaves or 1 teaspoon (4. 2 grams) of black peppercorns. [2] X Research source
If the bowl holding the brine isn’t large enough to hold all the ham hocks, you can separate the brine evenly into 2 or more bowls or large resealable plastic baggies. Then, divide up the ham hocks and add the appropriate number to each bowl or baggie of brine and cover or close to prevent any leaking.
If your ham hocks are brining in resealable baggies, you may want to flip the bags over every day or so to ensure that the brine is evenly distributed across the ham hocks. [5] X Research source
You may want to lay a towel or baking sheet underneath the rack in the refrigerator to keep the ham hocks from dripping any residual brine or juice.
If you don’t have a smoker, you can turn your oven into a temporary smoker by placing water-moistened wood chips in a roasting pan on the bottom shelf. Cover the pan loosely with aluminum foil so that a bit of smoke can escape out the sides and preheat the oven to 200 °F (93 °C). [7] X Research source
If you’re using your oven as a makeshift smoker, place the ham hocks directly on the oven rack right above the rack holding the roasting pan with wood chips.
The amount of time it will take to fully cook the ham hocks varies greatly depending on the type of smoker that you have. As a result, it’s important that you use a meat thermometer to check the internal temperature every so often so that the ham hocks don’t overcook and dry out.
Smoked ham hocks are great in soups, with rice, black beans, or collard greens, or eaten on their own.
Scoring the top layers will help the ham hocks absorb the salt and seasoning, adding more flavor to the final dish.
Rubbing seasoning onto the ham hocks will help tenderize and flavor the meat. The amount of seasoning you’ll need will depend on how strong you want the seasoning flavor to be, as well as how big the ham hocks are. As a starting point, though, try using about 2 tablespoons (28. 3 grams) of the seasoning of your choice, then add more as needed.
When pouring in the water, avoid pouring the water on top of the ham hocks. Try to keep the skin and fatty layers dry so that they will crisp while they roast.
Roasting vegetables or other side items in with the ham hocks will also add a bit of extra flavor to the ham hocks as the cook.
If the ham hocks are particularly small, you may want to start checking the internal temperature with a meat thermometer after 2 hours instead of waiting until 3 hours.
When the ham hocks are done, the tops should appear crispy and browned and the meat should pull easily away from the bone. For a traditional German dish, serve your roasted ham hocks with potatoes and sauerkraut. [19] X Research source
To add more flavor, you can use vegetable or chicken broth instead of water, or use equal parts broth and water. [20] X Research source
Since you’ll be putting the washed meat straight into a pot, there is no need to pat them dry after rinsing.
If the water line gets too close to the top as you add the ham hocks, you may need to pour a bit of the water out into the sink.
You can also boil the ham hocks in the same pot as other ingredients for your dish, such as beans or potatoes. To do this, simply add the beans or potatoes to the pot before boiling.
You can leave the pot uncovered, or cover it with a lid if you want the ham hocks to cook faster. If you do cover the pot, check on it every 30 minutes or so to make sure that the water stays at a simmer and doesn’t begin to boil over the sides.
Use the boiled ham hocks in a soup, stew, casserole, or enjoy with potatoes and a salad. If you plan to eat your boiled ham hocks alone and want to crisp the skin a bit, you can bake them in a pan in the oven at 450 °F (232 °C) for about 20 minutes or on the broil setting for about 5 to 10 minutes. [27] X Research source
