Smoked Ham Hocks – a delicious recipe with salt, thyme, honey, ground black pepper, fresh ham hocks, pecan. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring first 4 ingredients and 2 qt. water to a boil in a large saucepan. Remove from heat, and cool 1 hour. Divide hocks between 2 (1-gal.) heavy-duty zip-top plastic bags. Pour half of brine mixture into each bag; seal and chill 8 to 24 hours. Remove hocks, and rinse. Discard brine. Chill hocks uncovered on a wire rack over a baking sheet 2 hours, or cover with foil, and chill up to 12 hours.
2
Place 2 cups wood chips in each disposable pan; pour 1 cup beer into each pan. Soak chips 30 minutes.
3
Heat 1 side of grill to 200u00b0 (low) heat, leaving other side unlit. Place 1 pan of wood chips on lit side of grill. (Reserve second pan of soaked chips for Step ) Cover grill for 20 minutes or until wood chips begin to smoke. Place ham hocks on unlit side of grill; brush with syrup. Grill, covered and maintaining temperature at 200u00b0, 2 hours, brushing with syrup every hour.
4
Remove pan of chips from grill, and discard. Place reserved pan of chips on lit side. Grill, covered and maintaining temperature at 200u00b0, 4 to 6 more hours or until meat is tender. (The longer you cook, the smokier they get.)
2392
kcal
Calories
233
g
Fat
70
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons table salt, 1 tablespoon chopped fresh thyme, 2 tablespoons honey, 1 teaspoon coarsely ground black pepper, and more.
Yes, Smoked Ham Hocks falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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