Smoked Ham Hocks

Description

Our smoked ham hocks are naturally smoked over timber, which gives them a deep, lingering smokiness that infuses everything they touch. Each hock is a substantial cut — bone-in, meaty, and packed with the collagen and connective tissue that breaks down into silky richness during a long, gentle simmer.

These hocks are at their best when given time. Toss one into a pot of split peas, beans, or lentils and let it bubble away. As the hock cooks, the meat loosens from the bone, the smoky flavour disperses through the broth, and the cooking liquid transforms into something dark, savoury, and deeply satisfying.

While pea and ham soup is the classic, these hocks are far more versatile than many people realise. Use them to build a smoky base for braised greens, lentil stews, or a rich bean cassoulet, then shred the meat back into the pot just before serving.

Quick Facts

• Type/Cut: Pork ham hock
• Key features: Naturally smoked, bone-in, collagen-rich
• Best for: Soups, stews, pea and ham soup, slow-cooked pulses and greens
• Flavour/texture: Deep, smoky, intensely savoury; meat becomes tender and succulent when slow-cooked
• Prep notes: Best slow-cooked to release flavour and body into the cooking liquid.

Why You'll Love It

• Natural timber smoking gives a depth of flavour no liquid smoke can match
• One hock transforms a simple pot of lentils or peas into a deeply satisfying meal
• Collagen-rich bones add body and silkiness to broths and braising liquids
• Economical cut that delivers enormous flavour for very little cost per serve
• Pairs beautifully with humble pantry staples like dried beans, split peas, and root vegetables

Cooking Tips

• Soak dried peas or beans overnight before adding the hock for the best texture
• Start the hock in cold water, bring to a gentle simmer, and skim any foam for a cleaner broth
• Do not add salt until the end — the hock is already cured and smoked, so it brings its own seasoning
• Cook low and slow for several hours until the meat pulls easily from the bone
• Remove the hock, shred the meat, and return it to the pot — discard the skin and any excess fat
• The cooking liquid is liquid gold — use it as a base for risotto, gravy, or as the stock for a hearty minestrone

Serving Ideas

• Classic pea and ham soup with crusty bread and a crack of black pepper
• Slow-cooked pinto beans with smoked hock, served over rice with pickled onions
• Add Smoked Ham Hocks to your next order for the secret ingredient behind the most satisfying soups you will ever make.