Cured ham hocks are a delicious addition to many dishes, like split pea soup, baked beans, and collard greens. Their rich, smoky, and salty flavor takes these recipes to the next level. But did you know you can easily cure ham hocks yourself at home?
Curing ham hocks is a straightforward process that only requires a few simple ingredients and some patience. With this comprehensive guide, you’ll learn everything there is to know about curing ham hocks, from choosing the right hocks to storing and cooking your cured hocks. Let’s dive in!
Why Cure Your Own Ham Hocks?
Curing ham hocks at home has several advantages over buying pre-cured hocks:
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Cost savings – Curing them yourself is much cheaper than buying cured ham hocks from the store
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Customize the flavor – You can tweak the cure recipe to get the exact flavor profile you want
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Quality ingredients – You control what goes into your cure, using high-quality salts and spices.
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Long shelf life – Properly cured ham hocks last for months in the fridge or freezer.
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Satisfaction – It’s rewarding to cure your own ham hocks and put them to use in delicious recipes.
How to Choose Ham Hocks for Curing
Not all ham hocks are created equal when it comes to curing. Here are a few tips for picking the best hocks:
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Freshness – Look for raw, uncooked hocks without any funky odors. Avoid pre-cooked or smoked hocks.
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Meatiness – Choose hocks with a good amount of meat, not just skin and bone. Well-marbled is ideal.
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Size – Opt for hocks that are similar in size to ensure even curing. 1-2 lbs each is a good size.
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Source – Pasture-raised and heritage breed pork make the tastiest cured hocks.
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Quantity – Buy 2-4 hocks depending on how much you plan to use. They keep for months when properly cured.
The Science Behind Curing Ham Hocks
Curing is the process of preserving meat through the use of salt, nitrates, sugar, and sometimes smoke. Here’s how it works:
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Salt – Absorbs moisture from the meat which inhibits bacterial growth. Also gives flavor.
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Nitrates – Convert to nitrite which preserves color and prevents botulism.
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Sugar – Balances salty flavor and supports good bacteria.
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Time – Allows the cure to fully penetrate the meat for preservation.
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Smoking (optional) – Adds flavor and an extra layer of preservation via dehydration.
When done properly, curing gives ham hocks an extended shelf life while enhancing their porky flavor. Now let’s get to the fun part – making the cure and preparing the hocks!
Curing Ham Hocks Step-By-Step
Curing ham hocks takes a little bit of time but it’s easy to do at home with just a few basic steps:
Step 1: Make the Cure
Whisk together the following in a bowl until the salt and sugar dissolve:
- 4 cups water
- 1⁄2 cup kosher salt
- 1⁄4 cup brown sugar
- 2 tablespoons pink curing salt
- 3 bay leaves
- 1 tablespoon black peppercorns
Step 2: Prepare the Ham Hocks
Rinse the ham hocks under cold water and pat them completely dry. Use a knife to poke holes all over the hocks – this helps the cure penetrate deeper.
Step 3: Cure the Ham Hocks
Submerge the hocks fully in the cure solution. Weigh them down with a plate to keep them under the liquid. Refrigerate for 7-10 days, flipping them each day.
Step 4: Rinse and Dry
Remove the hocks from the cure and rinse off any excess. Pat them dry thoroughly with paper towels.
Step 5: Optional Smoking
For added flavor, smoke the hocks at 225°F for 4 hours until they reach 165°F internally.
Step 6: Use or Store the Hocks
Your cured ham hocks are ready to go! Use them right away, or wrap tightly and refrigerate for up to 2 months or freeze for 6 months.
Helpful Tips for Perfectly Cured Ham Hocks
Follow these tips for the highest quality cured ham hocks every time:
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Use fresh, high-quality hocks – this makes a big difference.
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Poke holes all over the hocks before curing to help the cure penetrate.
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Make sure hocks stay fully submerged in the cure as they brine.
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Cure in the fridge, not at room temp – keeps it food-safe.
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Flip the hocks daily while curing for even penetration.
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Rinse hocks well after curing – this removes excess salt.
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Let hocks dry fully after rinsing before smoking or cooking.
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Use an instant-read thermometer to ensure the hocks reach 165°F.
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Store properly in the fridge or freezer based on planned use.
Follow the process precisely and you’ll be rewarded with delicious and long-lasting cured ham hocks!
Using Your Home Cured Ham Hocks
Now comes the best part – putting those homemade cured hocks to use in all sorts of recipes! Here are some of our favorite ways to eat cured ham hocks:
In Soups
Add cured ham hocks while simmering any hearty bean, lentil or vegetable soup. The hocks infuse tons of rich flavor as they cook.
With Greens
Braise cured ham hocks low and slow with collard or mustard greens until tender and meltingly delicious.
Baked Beans
What’s better than a smoky ham hock simmered for hours in a pot of baked beans? The sweet-salty flavor can’t be beat.
Split Pea Soup
Cured ham hocks elevate classic split pea soup, adding a smoky porkiness that perfectly complements the peas.
Ham Hock Broth
Simmer cured hocks in water to extract maximum flavor for an umami-rich ham broth that makes an incredible cooking liquid.
Eisbein
This German dish features cured and boiled ham hocks served with tangy sauerkraut and buttery mashed potatoes.
The possibilities are endless when cooking with cured ham hocks! Always cook them thoroughly to at least 165°F internal temperature.
Frequently Asked Questions
Still have some questions about the process of curing ham hocks at home? Here are answers to some common FAQs:
How long does it take to cure ham hocks?
Plan on at least 1 week for a basic cure. Larger hocks may take 10-14 days. Patience leads to the best results.
What is pink curing salt?
Pink salt contains sodium nitrite which preserves the meat. It’s used in small quantities to prevent botulism and maintain color.
Can I use brown sugar instead of white sugar?
Yes, brown sugar can sub in 1:1 for white granulated sugar in curing recipes. The end result is a richer, deeper sweetness.
Do I really need to flip the hocks daily?
Flipping ensures the cure penetrates evenly on all sides. If you don’t, the hocks may not cure properly in the middle.
How do I know when they’re fully cured?
When sliced, the meat should be an even color all the way through without gray spots. It should also feel firm.
Ready to Try Curing Your Own Ham Hocks?
As you can see, curing ham hocks at home is easy, fun, and well worth the effort. With a simple salt-sugar-spice cure and some patience, you can create delicious cured hocks that will take your soups and stews to new heights.