33 Delicious Smoked Ham Hock Recipes for Ultimate Flavor

Brimming with rich, smoky flavor, ham hocks are the secret ingredient that can transform ordinary meals into extraordinary comfort food. Whether you’re simmering them in soups, baking them with beans, or adding them to hearty stews, these 33 delicious recipes will show you how to unlock incredible depth and savoriness in your cooking. Get ready to discover new favorite dishes that will have everyone asking for seconds!

Smoked Ham Hock and White Bean Soup

Even the simplest ingredients can transform into something extraordinary with patience and technique. Smoked ham hock and white bean soup is a perfect example—a hearty, comforting dish that builds layers of flavor through slow cooking. Let me guide you through each step to create this soul-warming bowl.

Ingredients

– 2 smoked ham hocks (about 1½ pounds total)
– 1 pound dried white beans
– 2 medium yellow onions, roughly chopped
– 4 medium carrots, cut into ½-inch rounds
– 4 celery stalks, sliced
– 4 cloves garlic, minced
– 8 cups cold water
– 2 bay leaves
– A couple of sprigs fresh thyme
– A splash of olive oil
– A pinch of salt and black pepper

Instructions

1. Rinse the dried white beans under cold water in a colander, picking out any small stones or debris.
2. Heat a splash of olive oil in a large stockpot over medium heat until it shimmers.
3. Add the chopped onions, carrots, and celery, sautéing for 8–10 minutes until the onions turn translucent and the carrots begin to soften.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Place the smoked ham hocks in the pot, nestling them among the vegetables.
6. Pour in 8 cups of cold water, ensuring the ham hocks are fully submerged.
7. Add the rinsed white beans, bay leaves, and fresh thyme sprigs to the pot.
8. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
9. Cover the pot partially, leaving a small gap for steam to escape, and simmer for 2 hours until the beans are tender and the ham hocks are falling apart.
10. Remove the ham hocks from the pot using tongs and set them aside to cool slightly.
11. Once cool enough to handle, shred the meat from the ham hocks, discarding the skin and bones.
12. Return the shredded meat to the soup, stirring to combine.
13. Season with a pinch of salt and black pepper, simmering for 10 more minutes to let the flavors meld.
14. Remove the bay leaves and thyme sprigs before serving.

Deep, smoky flavors from the ham hocks infuse the creamy beans, creating a rich broth that’s both rustic and satisfying. The tender vegetables add subtle sweetness, while the shredded meat provides hearty texture in every spoonful. For a creative twist, serve it over crusty bread or top with a drizzle of olive oil and fresh parsley.

Savory Smoked Ham Hock and Collard Greens

Braising transforms humble ingredients into something truly special, and this smoked ham hock and collard greens recipe is the perfect example. We’ll walk through each step together, building layers of flavor that will make this dish a new comfort food favorite in your kitchen. You’ll be amazed at how simple techniques create such depth.

Ingredients

– A couple of smoked ham hocks (about 2 pounds total)
– A big bunch of fresh collard greens, roughly 2 pounds
– One large yellow onion, chopped
– Three cloves of garlic, minced
– A splash of apple cider vinegar (about 2 tablespoons)
– Four cups of chicken broth
– A couple of tablespoons of olive oil
– A pinch of red pepper flakes
– A teaspoon of smoked paprika

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add the chopped onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Place the smoked ham hocks in the pot, browning them on all sides for about 8 minutes total.
5. Pour in 4 cups of chicken broth, making sure the liquid comes about halfway up the ham hocks.
6. Bring the broth to a gentle boil, then immediately reduce heat to maintain a steady simmer.
7. Cover the pot and let the ham hocks simmer for 2 hours until the meat is fork-tender and pulling away from the bone.
8. While the ham hocks cook, wash the collard greens thoroughly and remove the tough center stems.
9. Stack several leaves together, roll them tightly, and slice into 1-inch wide ribbons.
10. After 2 hours, remove the ham hocks from the pot and set aside until cool enough to handle.
11. Add the sliced collard greens to the simmering broth in batches, stirring until each batch wilts before adding more.
12. Shred the ham hock meat from the bones, discarding any fat and returning the meat to the pot.
13. Stir in 2 tablespoons of apple cider vinegar, 1 teaspoon of smoked paprika, and a pinch of red pepper flakes.
14. Simmer uncovered for 45 minutes until the greens are tender and the liquid has reduced slightly.
15. Taste and adjust seasoning if needed, remembering the ham hocks provide plenty of saltiness.
16. Remove from heat and let rest for 10 minutes before serving. What makes this dish truly memorable is the way the tender, smoky ham contrasts with the silky collard greens that have absorbed all the rich cooking liquid. Serve it over creamy stone-ground grits for the ultimate Southern comfort meal, or alongside cornbread to soak up every last drop of that flavorful potlikker.

Smoked Ham Hock with Cabbage Stew

Humble ham hocks transform into something extraordinary when slow-simmered with cabbage in this comforting stew. Gathering around a pot of this rustic dish feels like receiving a warm hug on a chilly day, with smoky, savory flavors that develop beautifully through patient cooking. Here’s how to create this soul-warming meal that’s perfect for beginners.

Ingredients

– A couple of smoked ham hocks (about 2 pounds total)
– 1 large yellow onion, roughly chopped
– 3 cloves of garlic, minced
– 1 head of green cabbage, cored and cut into wedges
– 4 medium carrots, cut into 1-inch chunks
– 4 cups of chicken broth
– A splash of apple cider vinegar (about 2 tablespoons)
– 1 teaspoon of black peppercorns
– 2 bay leaves
– A handful of fresh parsley, chopped

Instructions

1. Place the ham hocks in a large Dutch oven or heavy-bottomed pot.
2. Add the chopped onion and minced garlic around the ham hocks.
3. Pour in the chicken broth until the ham hocks are nearly submerged.
4. Add the apple cider vinegar, black peppercorns, and bay leaves to the pot.
5. Bring the liquid to a boil over high heat, then immediately reduce to a gentle simmer.
6. Cover the pot and simmer for 2 hours, checking occasionally to ensure it maintains a gentle bubble.
7. Remove the lid and carefully take out the ham hocks using tongs (they will be very hot).
8. Let the ham hocks cool until you can handle them, about 15 minutes.
9. Pull the meat from the bones using two forks, discarding the skin and bones.
10. Return the shredded ham to the pot.
11. Add the cabbage wedges and carrot chunks to the broth.
12. Simmer uncovered for 30 minutes, or until the cabbage is tender but still has some texture.
13. Remove the bay leaves from the stew.
14. Stir in the chopped parsley just before serving.
15. Ladle the stew into bowls, making sure each serving gets plenty of broth, vegetables, and ham.

Glistening with rich broth and tender vegetables, this stew delivers incredible depth from the smoked ham hocks. The cabbage becomes silky while maintaining enough structure to feel substantial in every bite. Serve it with crusty bread for dipping, or spoon it over mashed potatoes for an extra comforting meal that tastes even better the next day.

Classic Smoked Ham Hock and Potato Soup

A comforting bowl of smoked ham hock and potato soup is exactly what you need when the weather turns chilly. This classic recipe builds layers of flavor slowly, transforming simple ingredients into something truly special. Let me walk you through each step so you can create this soul-warming dish with confidence.

Ingredients

– A couple of smoked ham hocks (about 2 pounds total)
– 1 large yellow onion, chopped
– 3 cloves of garlic, minced
– 6 medium Yukon Gold potatoes, cubed
– 2 medium carrots, sliced
– 2 stalks of celery, chopped
– 8 cups of water
– 2 bay leaves
– A generous pinch of dried thyme
– A splash of heavy cream
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper

Instructions

1. Place the smoked ham hocks in a large stockpot and cover them with 8 cups of cold water.
2. Bring the water to a boil over high heat, then reduce to a gentle simmer and cook for 2 hours until the meat is falling-off-the-bone tender.
3. Remove the ham hocks from the pot and set them aside to cool slightly, reserving the cooking liquid in the pot.
4. While the ham hocks cool, add the chopped onion, minced garlic, sliced carrots, and chopped celery to the pot with the cooking liquid.
5. Simmer the vegetables for 20 minutes until they begin to soften and the onion becomes translucent.
6. Add the cubed potatoes, bay leaves, and dried thyme to the pot.
7. Continue simmering for another 25 minutes until the potatoes are fork-tender but not mushy.
8. While the vegetables cook, remove the meat from the ham hocks, discarding the skin and bones, and shred the meat into bite-sized pieces.
9. Return the shredded ham to the pot once the potatoes are cooked through.
10. Stir in a splash of heavy cream and simmer for 5 more minutes to incorporate.
11. Remove the bay leaves and discard them.
12. Stir in the chopped fresh parsley and season with salt and freshly ground black pepper.

What makes this soup truly memorable is the way the creamy potatoes absorb the smoky ham flavor while maintaining their texture. The finished soup has a rich, velvety broth that clings to each spoonful, with tender vegetables and shreds of smoky ham throughout. For a creative twist, serve it in hollowed-out bread bowls or top with extra fresh herbs and a dollop of sour cream.

Slow-Cooked Smoked Ham Hock and Lentil Stew

Unquestionably, there’s something deeply comforting about a stew that simmers for hours, filling your kitchen with the most incredible aromas. This slow-cooked smoked ham hock and lentil stew is the perfect project for a lazy weekend when you want something hearty and satisfying without constant attention. Let me walk you through each step methodically so you end up with perfectly tender results.

Ingredients

– 1 large smoked ham hock (about 2 pounds)

– 2 cups brown lentils, picked through

– 1 large yellow onion, diced

– 3 carrots, chopped into half-inch pieces

– 3 celery stalks, chopped

– 4 cloves garlic, minced

– 8 cups chicken broth

– 2 bay leaves

– A couple of fresh thyme sprigs

– A splash of olive oil

– Salt and black pepper to season

Instructions

1. Heat a large Dutch oven over medium heat and add a splash of olive oil.
2. Place the smoked ham hock in the pot and sear for 4-5 minutes per side until lightly browned. Tip: Don’t skip this step—it builds incredible flavor foundation.
3. Remove the ham hock and set aside on a plate.
4. Add diced onion, chopped carrots, and chopped celery to the same pot.
5. Sauté vegetables for 6-8 minutes until onions turn translucent and carrots begin to soften.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Return the seared ham hock to the pot.
8. Pour in 8 cups of chicken broth, ensuring it covers the ham hock completely.
9. Add 2 bay leaves and a couple of fresh thyme sprigs.
10. Bring the liquid to a gentle boil over high heat.
11. Reduce heat to low, cover the pot, and simmer for 2 hours. Tip: Maintain a bare simmer with occasional bubbles—too vigorous boiling can make the ham tough.
12. Remove the ham hock from the pot and let it cool until handleable, about 15 minutes.
13. While the ham cools, add 2 cups of brown lentils to the simmering broth.
14. Simmer lentils uncovered for 30 minutes until tender but not mushy.
15. Meanwhile, shred the ham meat from the bone, discarding skin and fat. Tip: Use two forks for easy shredding—the meat should pull apart effortlessly when properly cooked.
16. Return the shredded ham to the pot and stir to combine.
17. Season with salt and black pepper to your preference.
18. Simmer for 5 more minutes to allow flavors to meld.
19. Remove bay leaves and thyme stems before serving.

Ladle this stew into deep bowls and notice how the lentils have thickened the broth to a velvety consistency while still holding their shape. The smoked ham hock infuses every bite with rich, savory depth that pairs beautifully with the earthy lentils and sweet carrots. For a complete meal, serve it alongside crusty bread for dipping or over creamy mashed potatoes to soak up every last drop of that incredible broth.

Smoked Ham Hock and Black-Eyed Pea Salad

Gathering around the table for a satisfying meal just got easier with this hearty salad that combines smoky, savory flavors with fresh, crisp textures in perfect harmony. Let’s walk through creating this comforting dish together, one simple step at a time, ensuring every component comes together beautifully for a truly memorable eating experience.

Ingredients

– 2 large smoked ham hocks
– 1 pound dried black-eyed peas
– 1 medium red onion, finely diced
– 2 celery stalks, chopped
– 1 red bell pepper, diced
– ¼ cup apple cider vinegar
– ⅓ cup olive oil
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– A big pinch of salt and several grinds of black pepper
– A handful of fresh parsley, chopped

Instructions

1. Place the smoked ham hocks in a large pot and cover completely with cold water.
2. Bring the water to a boil over high heat, then reduce to a gentle simmer and cook for 2 hours until the meat is tender and easily pulls away from the bone.
3. Remove the ham hocks from the pot, reserving 4 cups of the cooking liquid, and let them cool until safe to handle.
4. While the ham hocks cool, rinse the dried black-eyed peas thoroughly in a colander under cold running water.
5. Combine the rinsed black-eyed peas with the reserved 4 cups of cooking liquid in the same pot.
6. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes until the peas are tender but still hold their shape.
7. Drain the cooked black-eyed peas and spread them in a single layer on a baking sheet to cool completely to room temperature.
8. Once the ham hocks are cool enough to handle, remove all meat from the bones, discarding the skin and bones, and shred the meat into bite-sized pieces.
9. In a large mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, smoked paprika, salt, and black pepper until fully emulsified.
10. Add the cooled black-eyed peas, shredded ham hock meat, diced red onion, chopped celery, diced red bell pepper, and fresh parsley to the dressing.
11. Gently toss everything together until all ingredients are evenly coated with the dressing.
12. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Hearty and satisfying, this salad offers a wonderful contrast between the smoky, tender ham hock and the firm yet creamy black-eyed peas, all brightened by the tangy vinegar dressing. The crunchy vegetables provide fresh texture throughout, making each bite interesting and balanced. For a creative twist, serve it over toasted cornbread or alongside collard greens for a complete Southern-inspired meal that’s equally perfect for weeknight dinners or weekend gatherings.

Rich Smoked Ham Hock and Corn Chowder

Brimming with smoky depth and sweet corn kernels, this hearty chowder transforms humble ham hocks into a soul-warming bowl of comfort that’s perfect for crisp autumn evenings. By slowly simmering the hocks, you’ll build a rich, flavorful base that makes every spoonful deeply satisfying. Let’s walk through each step together to create this cozy masterpiece.

Ingredients

– 2 meaty smoked ham hocks
– 1 large yellow onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 4 cups frozen corn kernels
– 2 large potatoes, peeled and diced
– 1 cup heavy cream
– 2 tablespoons butter
– A couple of bay leaves
– A generous pinch of dried thyme
– A splash of vegetable oil

Instructions

1. Heat a splash of vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Place the smoked ham hocks in the pot and pour in the chicken broth until the hocks are nearly submerged.
5. Add the bay leaves and dried thyme, then bring the liquid to a gentle boil.
6. Reduce heat to low, cover the pot, and simmer for 2 hours until the ham hock meat pulls away from the bone easily.
7. Carefully remove the ham hocks from the broth and set aside to cool enough to handle.
8. While the hocks cool, add the diced potatoes to the simmering broth and cook for 15 minutes until fork-tender.
9. Shred all the meat from the ham hocks, discarding the skin, bones, and fat.
10. Return the shredded ham to the pot along with the frozen corn kernels.
11. Simmer for 10 minutes until the corn is heated through and tender.
12. Stir in the heavy cream and butter until fully incorporated and heated through.
13. Remove the bay leaves before serving.

Zesty with smoky ham and sweet corn, this chowder achieves a perfect balance between creamy richness and chunky texture. The potatoes melt into the broth while the corn kernels provide delightful pops of sweetness. Serve it in deep bowls with crusty bread for dipping, or top with crispy bacon bits for extra crunch and saltiness that complements the smoky base beautifully.

Smoked Ham Hock and Split Pea Soup

Zesty and comforting, this smoked ham hock and split pea soup transforms humble ingredients into a rich, savory meal. Perfect for chilly days, it slowly simmers to develop deep flavors that will warm you from the inside out. Let’s walk through each step together to create this classic dish.

Ingredients

– A couple of smoked ham hocks
– A pound of dried split peas
– One large yellow onion, diced
– A couple of carrots, chopped
– A couple of celery stalks, chopped
– A couple of garlic cloves, minced
– A splash of olive oil
– Eight cups of water
– A bay leaf
– A pinch of salt and black pepper

Instructions

1. Heat a splash of olive oil in a large stockpot over medium heat until it shimmers.
2. Add the diced onion, chopped carrots, and chopped celery, and sauté for 8–10 minutes until the onions are translucent and the vegetables soften.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Place the smoked ham hocks into the pot, followed by the dried split peas, eight cups of water, and the bay leaf.
5. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 2 hours, stirring occasionally to prevent sticking.
6. Remove the ham hocks from the pot and set them aside to cool for 10 minutes until safe to handle.
7. Shred the meat from the ham hocks, discarding the bones and skin, and return the shredded meat to the soup.
8. Season the soup with a pinch of salt and black pepper, simmering for an additional 10 minutes to blend the flavors.
9. Discard the bay leaf before serving.

A velvety texture from the softened split peas pairs beautifully with the smoky, tender ham, making each spoonful deeply satisfying. For a creative twist, top it with crunchy croutons or a dollop of sour cream to balance the richness.

Hearty Smoked Ham Hock and Rice Casserole

Building a comforting casserole doesn’t have to be complicated, especially when you start with a smoked ham hock that infuses every bite with rich, savory flavor. This one-dish wonder combines tender meat, fluffy rice, and aromatic vegetables for a meal that feels both hearty and homey. Let’s walk through each step together to create this satisfying dish from scratch.

Ingredients

– 1 large smoked ham hock (about 1½ pounds)
– 1½ cups long-grain white rice
– 1 medium yellow onion, chopped
– 2 carrots, diced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 tablespoon olive oil
– A couple of bay leaves
– A pinch of black pepper

Instructions

1. Preheat your oven to 350°F.
2. Heat 1 tablespoon of olive oil in a large oven-safe Dutch oven over medium heat.
3. Place the smoked ham hock in the pot and sear for 3–4 minutes per side until lightly browned. (Tip: Searing adds depth to the flavor and helps render some fat.)
4. Remove the ham hock and set it aside on a plate.
5. Add the chopped onion, diced carrots, and sliced celery to the same pot.
6. Sauté the vegetables for 5–7 minutes, stirring occasionally, until they begin to soften.
7. Stir in the minced garlic and cook for 1 more minute until fragrant.
8. Add the 1½ cups of long-grain white rice to the pot and stir to coat with the oil and vegetables.
9. Pour in the 4 cups of chicken broth and add the bay leaves and a pinch of black pepper.
10. Return the seared ham hock to the pot, nestling it into the rice mixture.
11. Bring the liquid to a simmer over medium-high heat.
12. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
13. Bake for 45 minutes at 350°F. (Tip: Avoid peeking during baking to keep the steam trapped for perfectly cooked rice.)
14. Remove the pot from the oven and let it rest, covered, for 10 minutes.
15. Carefully remove the ham hock and shred the meat from the bone using two forks. (Tip: The meat should pull apart easily; if it resists, bake for another 5–10 minutes.)
16. Discard the bay leaves and bone, then stir the shredded ham back into the casserole.
17. Fluff the rice with a fork before serving.

Rich and smoky from the ham hock, this casserole has a creamy texture with tender vegetables and fluffy rice. Try topping it with a sprinkle of fresh parsley or serving it alongside a crisp green salad for a balanced meal that’s sure to become a weeknight favorite.

Spicy Smoked Ham Hock and Cornbread Dressing

Whenever you want to elevate your holiday table with something truly memorable, this spicy smoked ham hock and cornbread dressing delivers incredible flavor with a methodical approach perfect for beginners. We’ll walk through each step together to ensure your dressing turns out perfectly moist with a crispy golden top. Working with smoked ham hock might seem intimidating, but I’ll show you exactly how to extract every bit of that smoky goodness.

Ingredients

– 2 large smoked ham hocks
– 6 cups of crumbled day-old cornbread
– 1 large yellow onion, diced
– 3 celery stalks, chopped
– 4 cloves of garlic, minced
– A couple of tablespoons of vegetable oil
– 2 large eggs
– A generous splash of chicken broth (about 2 cups)
– A tablespoon of fresh chopped sage
– A teaspoon of crushed red pepper flakes

Instructions

1. Place the smoked ham hocks in a large pot and cover them completely with water.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 2 hours until the meat is falling off the bone.
3. Remove the ham hocks from the pot and let them cool until you can handle them safely.
4. Pick all the meat from the bones, discarding the skin and bones, and chop the meat into small pieces.
5. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
6. Heat the vegetable oil in a large skillet over medium heat until it shimmers.
7. Add the diced onion and chopped celery to the skillet and cook for 8-10 minutes until softened and translucent.
8. Stir in the minced garlic and cook for 1 more minute until fragrant.
9. Transfer the vegetable mixture to a large mixing bowl.
10. Add the crumbled cornbread, chopped ham hock meat, fresh sage, and red pepper flakes to the bowl.
11. In a separate small bowl, whisk the 2 eggs until well combined.
12. Pour the whisked eggs and chicken broth over the cornbread mixture.
13. Gently fold everything together until just combined, being careful not to overmix.
14. Spread the dressing mixture evenly into your prepared baking dish.
15. Bake at 375°F for 35-40 minutes until the top is golden brown and crispy.
16. Insert a knife into the center – it should come out clean when the dressing is properly cooked.

Just out of the oven, this dressing boasts a wonderfully crispy top layer that gives way to a moist, tender interior packed with smoky ham flavor. The cornbread provides a subtle sweetness that balances beautifully with the spicy kick from the red pepper flakes. For a creative twist, try serving individual portions in cast iron skillets or topping with a fried egg for a complete meal.

Smoked Ham Hock with Mustard Glaze

Just imagine walking into a kitchen filled with the incredible aroma of slowly smoked pork, the kind that makes your mouth water instantly. Today we’re tackling smoked ham hock with a tangy mustard glaze—a surprisingly simple dish that delivers restaurant-quality results with some patient, low-and-slow cooking. Follow these steps carefully, and you’ll have a beautifully glazed, fall-off-the-bone masterpiece that’s perfect for impressing guests or treating yourself to something special.

Ingredients

– 2 large smoked ham hocks (about 2 pounds total)
– 1 cup of chicken broth
– 1/4 cup of Dijon mustard
– 2 tablespoons of brown sugar
– 1 tablespoon of apple cider vinegar
– A couple of garlic cloves, minced
– A splash of olive oil
– A pinch of black pepper

Instructions

1. Preheat your oven to 325°F.
2. Pat the smoked ham hocks completely dry with paper towels—this helps the skin crisp up later.
3. Heat a splash of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
4. Place the ham hocks in the pot and sear them for about 3–4 minutes per side, until they develop a golden-brown crust.
5. Pour in 1 cup of chicken broth around the ham hocks, being careful not to pour it directly over the top to keep the sear intact.
6. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
7. Braise the ham hocks for 2 hours, resisting the urge to peek so the steam stays trapped.
8. While the ham hocks braise, whisk together 1/4 cup of Dijon mustard, 2 tablespoons of brown sugar, 1 tablespoon of apple cider vinegar, a couple of minced garlic cloves, and a pinch of black pepper in a small bowl to make the glaze.
9. After 2 hours, remove the pot from the oven and carefully uncover it—the ham hocks should be tender when pierced with a fork.
10. Brush the mustard glaze evenly over the top and sides of each ham hock.
11. Increase the oven temperature to 400°F and return the uncovered pot to the oven.
12. Bake for another 15–20 minutes, until the glaze is sticky and caramelized.
13. Let the ham hocks rest for 5–10 minutes before serving to allow the juices to redistribute.
The finished ham hocks have a wonderfully sticky, sweet-and-tangy crust that gives way to incredibly tender, smoky meat underneath. Serve them alongside creamy mashed potatoes to soak up the rich braising liquid, or shred the meat into soups and salads for a hearty boost of flavor.

Smoked Ham Hock and Vegetable Stew

Filling your kitchen with the comforting aroma of a slow-simmered stew is one of autumn’s greatest pleasures. This smoked ham hock and vegetable stew builds layers of flavor through simple, methodical steps that even beginner cooks can master. Let’s walk through each stage together to create a deeply satisfying meal.

Ingredients

– 2 large smoked ham hocks
– 1 large yellow onion, roughly chopped
– 3 medium carrots, cut into 1-inch chunks
– 4 medium Yukon gold potatoes, quartered
– 2 celery stalks, sliced thick
– 3 cloves garlic, minced
– 6 cups chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– A couple of tablespoons of olive oil
– A generous splash of apple cider vinegar
– A handful of fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
2. Place 2 smoked ham hocks in the hot oil and sear for 4-5 minutes per side until deeply browned.
3. Remove the ham hocks and set aside on a plate.
4. Add the chopped onion to the same pot and cook for 5 minutes until translucent, scraping up the browned bits from the bottom.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Return the ham hocks to the pot along with any accumulated juices.
7. Pour in 6 cups of chicken broth, making sure the ham hocks are nearly submerged.
8. Add 2 bay leaves and 1 teaspoon of dried thyme to the liquid.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours until the ham hocks are fork-tender.
10. Remove the ham hocks from the pot and let them cool until you can handle them safely.
11. While the ham hocks cool, add the carrot chunks, quartered potatoes, and sliced celery to the simmering broth.
12. Cook the vegetables uncovered for 25 minutes until they’re tender but not mushy.
13. Meanwhile, pull the meat from the ham hocks, discarding the skin and bones, and shred the meat into bite-sized pieces.
14. Return the shredded ham to the pot along with a generous splash of apple cider vinegar.
15. Simmer for 5 more minutes to allow the flavors to meld.
16. Remove the bay leaves and discard them.
17. Stir in a handful of chopped fresh parsley just before serving.

Knowing this stew develops its rich, smoky flavor from the long simmer means you’ll appreciate the tender vegetables and falling-apart ham even more. The potatoes soak up the savory broth while maintaining their shape, creating a satisfying texture contrast with the melt-in-your-mouth meat. Serve it in deep bowls with crusty bread for dipping, or ladle it over creamy polenta for a comforting twist on a classic.

Tender Smoked Ham Hock with Sauerkraut

Very few dishes deliver such satisfying comfort as this classic combination of smoked ham hock and tangy sauerkraut. This methodical approach will guide you through creating tender, falling-off-the-bone meat paired with perfectly cooked cabbage. You’ll be amazed at how simple ingredients transform into something truly special with just patience and careful timing.

Ingredients

– One big smoked ham hock (about 2 pounds)
– A couple of cups of sauerkraut, drained but not rinsed
– One medium yellow onion, roughly chopped
– A couple of cloves of garlic, smashed
– A tablespoon of brown sugar
– A teaspoon of caraway seeds
– A bay leaf or two
– A splash of chicken broth (about 2 cups)
– A tablespoon of apple cider vinegar

Instructions

1. Preheat your oven to 325°F.
2. Place the ham hock in a large Dutch oven or oven-safe pot with a tight-fitting lid.
3. Scatter the chopped onion and smashed garlic around the ham hock.
4. Sprinkle the brown sugar and caraway seeds evenly over everything.
5. Add the drained sauerkraut, spreading it around and over the ham hock.
6. Tuck the bay leaves into the sauerkraut.
7. Pour the chicken broth and apple cider vinegar over everything.
8. Cover the pot tightly with its lid.
9. Place the covered pot in the preheated oven.
10. Bake for 3 hours without opening the lid. Tip: Resist peeking—this maintains steady temperature for even cooking.
11. After 3 hours, carefully remove the pot from the oven.
12. Check if the meat pulls away easily from the bone with a fork.
13. If not tender, return to oven for another 30 minutes.
14. Once tender, remove the ham hock to a cutting board.
15. Let it rest for 10 minutes. Tip: Resting allows juices to redistribute throughout the meat.
16. While resting, skim any excess fat from the sauerkraut mixture with a spoon.
17. Use two forks to shred the meat from the bone, discarding skin and fat.
18. Return the shredded meat to the pot with the sauerkraut. Tip: Stir gently to combine without breaking down the sauerkraut too much.
19. Heat through on the stovetop over medium heat for 5 minutes if needed.
Final result showcases incredibly tender pork that melts in your mouth, balanced by the sauerkraut’s tangy sharpness that mellows during slow cooking. For a creative twist, serve it over creamy mashed potatoes or stuffed into crusty rolls for incredible sandwiches that will have everyone asking for seconds.

Smoked Ham Hock and Mushroom Risotto

Gathering around a warm bowl of risotto feels like a comforting hug, and this smoked ham hock and mushroom version brings deep, savory flavors that are surprisingly simple to master with careful attention. Getting that perfect creamy texture without overcooking the rice is all about patience and technique, so let’s walk through each step together. You’ll be amazed at how these humble ingredients transform into something truly special with just a bit of stirring and timing.

Ingredients

– 1 smoked ham hock (about 1.5 pounds)
– 8 ounces of cremini mushrooms, sliced
– 1.5 cups of Arborio rice
– 1 medium yellow onion, finely chopped
– 4 cups of chicken broth, kept warm
– A splash of dry white wine (about 1/2 cup)
– A couple of garlic cloves, minced
– 2 tablespoons of olive oil
– 1/2 cup of grated Parmesan cheese
– A pat of butter (about 2 tablespoons)
– Salt and freshly ground black pepper, to season

Instructions

1. Place the smoked ham hock in a large pot, cover it with water, and simmer over medium heat for 2 hours until the meat is tender and easily pulls away from the bone.
2. Remove the ham hock from the pot, let it cool until safe to handle, then shred the meat into bite-sized pieces, discarding the bone and skin.
3. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat until it shimmers.
4. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until it turns translucent and soft.
5. Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their liquid and start to brown.
6. Tip: Toasting the rice at this stage helps it absorb liquid evenly, so add the Arborio rice and stir constantly for 2 minutes until the grains are lightly toasted and opaque.
7. Pour in the white wine and cook while stirring until the liquid is fully absorbed, which should take about 2–3 minutes.
8. Begin adding the warm chicken broth one ladleful at a time, waiting until each addition is nearly absorbed before adding the next, stirring frequently.
9. Tip: Keep the broth warm in a separate saucepan to maintain a steady cooking temperature and prevent the rice from cooling unevenly.
10. Continue this process for about 18–20 minutes until the rice is creamy but still has a slight bite (al dente) in the center.
11. Stir in the shredded ham hock meat and cook for 2 more minutes to warm it through.
12. Remove the pot from the heat and vigorously stir in the grated Parmesan cheese and butter until fully melted and incorporated.
13. Tip: Letting the risotto rest off the heat for 2 minutes before serving allows the flavors to meld and the texture to thicken perfectly.
14. Season with salt and pepper to taste, adjusting as needed based on the saltiness of the ham hock.

Outstandingly creamy with a smoky depth from the ham, this risotto boasts a balance of earthy mushrooms and rich Parmesan that clings to each grain of rice. Serve it immediately in shallow bowls, perhaps topped with extra grated cheese and a sprinkle of fresh herbs, for a cozy meal that feels both rustic and refined.

Smoked Ham Hock and Red Beans with Rice

Humble yet deeply satisfying, this smoky ham hock and red beans with rice is the kind of comforting meal that fills your kitchen with incredible aromas while teaching you the art of slow-simmered goodness. Here’s how to build layers of flavor from the ground up, perfect for a cozy weekend project.

Ingredients

– 1 large smoked ham hock (about 1½ pounds)
– 1 pound dried red kidney beans
– 1 large yellow onion, diced
– 2 celery stalks, chopped
– 1 green bell pepper, seeded and chopped
– 4 garlic cloves, minced
– 2 bay leaves
– 1 teaspoon dried thyme
– ½ teaspoon cayenne pepper
– 8 cups water
– 2 cups long-grain white rice
– A big splash of apple cider vinegar
– A couple of green onions, sliced
– A handful of fresh parsley, chopped

Instructions

1. Rinse 1 pound of dried red kidney beans under cold water in a colander, picking out any small stones or debris.
2. Place the rinsed beans in a large Dutch oven or heavy pot.
3. Add 1 large smoked ham hock to the pot with the beans.
4. Pour in 8 cups of cold water, ensuring the ham hock is fully submerged.
5. Bring the pot to a rolling boil over high heat, then immediately reduce the heat to low.
6. Cover the pot and let it simmer gently for 1 hour, until the beans are beginning to soften but still firm.
7. While the beans simmer, dice 1 large yellow onion, chop 2 celery stalks, and seed and chop 1 green bell pepper.
8. After the beans have simmered for 1 hour, add the diced onion, chopped celery, and chopped bell pepper to the pot.
9. Mince 4 garlic cloves and add them to the pot along with 2 bay leaves, 1 teaspoon dried thyme, and ½ teaspoon cayenne pepper.
10. Continue simmering covered for another 1½ hours, until the beans are completely tender and the ham hock meat easily pulls away from the bone.
11. Remove the ham hock from the pot using tongs and set it aside to cool slightly.
12. While the ham hock cools, rinse 2 cups of long-grain white rice under cold water until the water runs clear.
13. Cook the rice according to package directions, typically combining with 4 cups water, bringing to a boil, then simmering covered for 18-20 minutes.
14. Once the ham hock is cool enough to handle, pull all the meat from the bone and shred it into bite-sized pieces.
15. Return the shredded ham to the bean pot, discarding the bone and any excess fat.
16. Stir in a big splash of apple cider vinegar to brighten the flavors.
17. Simmer the bean and ham mixture uncovered for 10 more minutes to allow the flavors to meld.
18. Remove and discard the bay leaves from the pot.
19. Chop a handful of fresh parsley and slice a couple of green onions for garnish.
20. Serve the smoky beans and ham over fluffy white rice, topped with the fresh parsley and green onions.

Buttery-soft beans melt against the firm rice grains, while the ham hock lends a deep smokiness that permeates every bite. Try serving it with hot sauce for extra kick or with cornbread to soak up the rich, savory broth—either way, it’s a bowl that comforts from the first spoonful to the last.

Comforting Smoked Ham Hock and Root Vegetable Soup

Just imagine coming home to a pot of this soul-warming soup simmering on the stove, filling your kitchen with the most incredible smoky aroma. This hearty smoked ham hock and root vegetable soup is the ultimate comfort food that practically cooks itself while transforming humble ingredients into something truly special. Let me walk you through each simple step to create this cozy masterpiece.

Ingredients

A couple of smoked ham hocks (about 2 pounds total), a good glug of olive oil (about 2 tablespoons), one large yellow onion chopped up, 3 carrots peeled and chopped into 1-inch pieces, 2 parsnips peeled and chopped into 1-inch pieces, 2 medium potatoes cubed, 4 cloves of garlic minced, 8 cups of chicken broth, a couple of bay leaves, a generous pinch of salt, and a good grind of black pepper.

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add the chopped onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Place the smoked ham hocks in the pot and brown them for 3-4 minutes on each side.
5. Pour in 8 cups of chicken broth, making sure the ham hocks are fully submerged.
6. Add the bay leaves, a generous pinch of salt, and several grinds of black pepper.
7. Bring the broth to a boil, then immediately reduce heat to maintain a gentle simmer.
8. Cover the pot and let it simmer for 2 hours until the ham hock meat is falling-off-the-bone tender.
9. Carefully remove the ham hocks from the broth and set them aside to cool slightly.
10. Add the chopped carrots, parsnips, and potatoes to the simmering broth.
11. Cook the vegetables for 25-30 minutes until they’re fork-tender but not mushy.
12. While vegetables cook, remove the meat from the ham hocks, discarding the bones and skin.
13. Shred the ham meat into bite-sized pieces using two forks.
14. Return the shredded ham to the pot once the vegetables are tender.
15. Simmer everything together for 5 more minutes to let the flavors meld.
16. Remove and discard the bay leaves before serving.

What makes this soup truly magical is how the smoky ham infuses every spoonful while the root vegetables maintain their distinct textures. The potatoes become creamy and thicken the broth naturally, while the carrots and parsnips add subtle sweetness that balances the saltiness beautifully. Try serving it with crusty bread for dipping, or for an extra treat, top each bowl with a sprinkle of fresh parsley and a dollop of sour cream.

Smoked Ham Hock and Navy Bean Bake

Cooking a comforting meal doesn’t have to be complicated, and this Smoked Ham Hock and Navy Bean Bake is proof. Combining humble ingredients with slow, gentle heat transforms them into something deeply satisfying and perfect for a cozy dinner.

Ingredients

• 1 pound of dried navy beans
• 2 large smoked ham hocks
• 1 large yellow onion, chopped
• 3 cloves of garlic, minced
• 2 medium carrots, chopped
• 2 stalks of celery, chopped
• 6 cups of chicken broth
• a couple of bay leaves
• a splash of olive oil
• a pinch of black pepper

Instructions

1. Place 1 pound of dried navy beans in a large bowl and cover them with 3 inches of cold water.
2. Let the beans soak for at least 8 hours or overnight, which helps them cook evenly and reduces cooking time.
3. Drain the soaked beans and rinse them thoroughly in a colander.
4. Heat a splash of olive oil in a large oven-safe pot or Dutch oven over medium heat.
5. Add the chopped onion, carrots, and celery, and cook for 5-7 minutes until the onions are translucent.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Add the drained beans, 2 large smoked ham hocks, 6 cups of chicken broth, a couple of bay leaves, and a pinch of black pepper to the pot.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour.
9. Preheat your oven to 325°F while the pot is simmering.
10. After simmering, transfer the covered pot to the preheated oven and bake for 2 hours.
11. Remove the pot from the oven and carefully take out the ham hocks using tongs; let them cool until you can handle them.
12. Shred the meat from the ham hocks, discarding the skin and bones, and stir the shredded meat back into the bean mixture.
13. Return the uncovered pot to the oven and bake for another 30 minutes to thicken the sauce, stirring once halfway through.

Don’t skip the final uncovered bake—it’s key for developing a rich, thickened sauce that clings to the beans. The result is creamy, tender beans with smoky, savory ham that melts in your mouth. Serve it over crusty bread or with a simple green salad to soak up every last bit of flavor.

Conclusion

A fantastic collection that unlocks the incredible flavor potential of smoked ham hocks! We hope these 33 recipes inspire your next kitchen adventure. Try one out, then let us know your favorite in the comments below. If you enjoyed this roundup, please share it with your fellow food lovers on Pinterest. Happy cooking!