Get ready to transform your kitchen into a Southern culinary paradise with this irresistible Braised Smoked Ham Hocks recipe that will make your taste buds dance! Imagine tender, fall-off-the-bone meat infused with rich, smoky flavors and a perfectly balanced aromatic broth that tells a story of traditional Southern cooking. Whether you're a home chef looking to impress or a comfort food enthusiast seeking the ultimate hearty dish, this recipe promises to deliver an unforgettable dining experience that connects you with generations of soulful cooking.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 2 smoked ham hocks
- 1 onion, quartered
- 2 carrots, chopped
- 3 celery stalks, chopped
- 4 cups chicken broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Rinse the smoked ham hocks under cold water to remove any surface debris and pat dry with paper towels.
- In a large Dutch oven or heavy-bottomed pot, place the ham hocks with the fat side facing up to help render the fat during cooking.
- Add quartered onions, chopped carrots, and chopped celery around the ham hocks to create a flavorful aromatic base.
- Pour the chicken broth into the pot, ensuring it covers approximately two-thirds of the ham hocks.
- Add bay leaves and season with salt and pepper, keeping in mind that smoked ham hocks are already quite salty.
- Cover the pot with a tight-fitting lid and bring the liquid to a gentle simmer over medium-low heat.
- Reduce heat to low and braise the ham hocks for approximately 2 hours, or until the meat is tender and easily pulls away from the bone.
- Periodically check the liquid level and add more chicken broth if needed to prevent burning.
- Once done, remove ham hocks from the pot and let rest for 10 minutes before serving.
- Strain the cooking liquid and reserve for serving or making a sauce if desired.
Tips
- Choose high-quality smoked ham hocks from a trusted butcher for the best flavor profile.
- Pat the ham hocks dry before cooking to help achieve a better sear and flavor concentration.
- Use low and slow cooking to ensure maximum tenderness and allow the connective tissues to break down completely.
- Don't rush the braising process - patience is key to developing deep, complex flavors.
- For extra depth, consider adding a splash of white wine or a few whole garlic cloves to the braising liquid.
- If the liquid reduces too quickly, add more chicken broth to prevent burning and maintain moisture.
- Let the ham hocks rest after cooking to allow the juices to redistribute, ensuring maximum succulence.
- Serve with creamy mashed potatoes or over rice to soak up the delicious braising liquid.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 4g
Protein: 28g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 95mg
