Smoked/Braised Ham Hocks
Girl on the Smoker
Girl on the Smoker

Smoked/Braised Ham Hocks

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Pork Stock: 1 pound smoked bones
  • 2 large carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 white onion, roughy chopped
  • 1 bay leaf
  • 5 green onions, cut in half
  • 1/2 cup dry red wine
  • 1 bunch of parsley stems
  • 3 qts water
  • Cure: 2 fresh ham hocks
  • 1/2 cup salt
  • 1/2 dark brown sugar
  • 1/4 cup maple syrup
  • 2 tbsp liquid smoke
  • Smoke/Braise: 2 cured ham hocks
  • 4 tablespoons liquid smoke
  • 1 tbsp fennel seed
  • 1 tbsp fresh rosemary
  • 2 qts smokey pork stock
  • 1/2 cup dry white wine
  • 1 can beer
  • Spray bottle

Instructions

    Cure: In a bowl combine salt, sugar, maple syrup and liquid smoke. Stir until salt and sugar are dissolved. In a baking pan pour 1/4 of cure into the pan, place hock on top of cure. Pour the rest of the cure onto the hocks and distribute it evenly. Cover the hocks with plastic wrap, refrigerate for 3 hours.

    Pork Stock: In a stock pot saute celery, carrots and white onion until browning begins to occur. Add red wine, bay leaf and parsley stems; on high heat reduce the wine by half. Add water and bring to a boil, reduce heat to a simmer and let cook for 4 hours.

    Smoke/Braise: Preheat your smoker to 350 degrees. Pour beer into spray bottle. Once smoker has heated place ham hocks in the smoker on the side closest to the fire box. Smoke hocks for 1 hour and 30 minutes, spray the hocks with beer every 30 minutes.
    In a large pot add fennel seed, rosemary, liquid smoke, white wine and pork stock; bring to a simmer and add smoked ham hocks. Cover and let hocks cook for an additional 1 hour and 30 minutes. Once the hocks are fully cooked and tender remove them from the pot and strain the remainder of the cooking liquid into a sauce pan. Reduce the liquid until it reaches a sauce like consistency. Serve hocks with a smoked vegetable of your choice and top it off with the pork jus.

Comments

Log in or Register to write a comment.