Hams hocks are generally used to enhance side dishes but these hocks are the star of this entree. Hocks are the portion of meat between the hog’s leg and foot. Since this cut consist of tendons, ligaments and skin a long cook time is always required, which is why this cut is not generally sought after However, if you are willing to put in the the time and apply the proper technique the reward is magnificent.
These hock are cured, smoked then braised giving then a great “fall off the bone” texture. The curing and smoking are done to enhance the flavor of the hock, while the braising creates the succulent texture. Unlike most cured items these hocks are smoked in the cure without being previously washed; doing this would generally result in an inedible salty disaster, but the braising completely balances the salt level.
I used a homemade smokey pork stock and white wine for my braising liquid. Typically I will save the bones from previously smoked cuts of meat, which helps produce a stock with a distinctive smokey flavor. This stock can be used for sauces, poaching and braising liquids. On this occasion I used the stock for braising then reduced it into a glossy pork jus.
I served the hocks with smoked green beans because they are tasty and in season. However you can serve the hocks with a number different types of smoked vegetables. Okra, peas and collard greens would also work great in this dish. Impress your guests by turning this unjustly ostracized cut into a beautiful summer meal.
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
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.
Cure:
2 fresh ham hocks
1/2 cup salt
1/2 dark brown sugar
1/4 cup maple syrup
2 tbsp liquid smoke
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.
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
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.
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