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Tender, fall-off-the-bone ham hocks simmered for hours in a rich, smoky broth. This Southern classic is the perfect flavorful base for collard greens, beans, or a hearty soup.
For 4 servings
Sear the Ham Hocks
Sauté the Aromatics
Deglaze and Simmer
Tender, fall-off-the-bone ham hocks simmered for hours in a rich, smoky broth. This Southern classic is the perfect flavorful base for collard greens, beans, or a hearty soup.
This southern recipe takes 190 minutes to prepare and yields 4 servings. At 177.5 calories per serving with 9.09g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Shred Meat and Finalize
Add 1-2 dried chiles de árbol or a teaspoon of red pepper flakes along with the other spices for a kick of heat.
In the last hour of cooking, add hearty vegetables like carrots, celery, and potatoes cut into large chunks to make it a complete stew.
Add 1 pound of dried beans (like pinto or navy beans), soaked overnight, to the pot along with the broth. You may need to add more water and increase the cooking time by an hour.
The long, slow cooking process breaks down connective tissues in the ham hocks, releasing collagen and gelatin into the broth. These proteins are beneficial for joint health, skin elasticity, and gut lining integrity.
Ham hocks provide a significant amount of high-quality protein, which is crucial for building and repairing tissues, maintaining muscle mass, and supporting overall body function.
The resulting broth, or 'pot likker', is not only delicious but also hydrating and packed with minerals like phosphorus and potassium, as well as B vitamins, extracted from the meat and bones during simmering.
A 1.5-cup serving of Smoky Ham Hocks contains approximately 450-550 calories. The exact number can vary based on the fat content of the specific ham hocks used.
Smoky Ham Hocks can be part of a balanced diet when eaten in moderation. They are an excellent source of protein and collagen, which supports joint and skin health. However, they are also high in sodium and saturated fat, so they should be considered an indulgent dish.
Absolutely. For a slow cooker, follow the searing and sautéing steps on the stove, then transfer everything to the slow cooker and cook on low for 7-8 hours. For an Instant Pot, use the 'Sauté' function for the initial steps, then pressure cook on high for 75 minutes, followed by a natural pressure release.
Traditionally, ham hocks and their broth ('pot likker') are used to flavor and enrich dishes like collard greens, black-eyed peas, and pinto beans. They are almost always served with a side of cornbread to soak up the delicious broth.
If the meat is tough, it simply means it hasn't cooked long enough. The connective tissues need a long, slow simmer to break down. Just put the lid back on and continue to simmer for another 30-60 minutes, checking for tenderness.
You can, but the flavor profile will be very different. Smoked hocks provide the signature deep, smoky flavor. If using fresh hocks (often called pork knuckles), the result will be a simple, rich pork broth. You will need to add more salt and might consider adding a dash of liquid smoke to compensate.
This recipe goes great with these complete meals
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