Meet the unsung hero of soulful cooking: our smoked ham hocks. Skin-on, bone-in, and unapologetically rich, these beauties are slow-smoked to bring out deep, savory flavor in every nook and cranny. We keep things refreshingly simple—no nitrates, no nitrites—just a clean brine of water, brown sugar, and kosher salt. The result? Pure, old-school goodness with a naturally smoky edge and just the right touch of sweetness.
These aren’t the kind of cuts that sit politely on the sidelines. Ham hocks show up, take over the pot, and make everything around them better. Drop one into a simmering pot of collard greens or kale and watch them transform into something silky, smoky, and irresistible. Toss a hock into a pot of beans—white beans, black-eyed peas, lentils—and suddenly you’ve got depth, body, and a hint of magic that no seasoning blend can fake.
They’re also the secret weapon for next-level soups and stews. Think split pea soup with a smoky backbone, or a rustic potato stew that tastes like it’s been passed down for generations. Braise them low and slow until the meat falls off the bone, then shred it back into the dish or crisp it up for a salty, smoky finish.
In short: humble cut, heavyweight flavor. One ham hock goes a long way—and once you start cooking with them, you’ll wonder how your kitchen ever managed without.
