Smoking Ham Hocks

I know that to make a ham pink you need to put it in a brine containing Prague #1. There are many recipes out there but I am going to try one that uses the Prague, pickling salt and pickling spice. Here's a link if it works...http://schmidling.com/ham.htm

Just google "ham brine" and lots will come up. But, be aware that Prague is VERY hard to find in stores. I finally ordered some last night with the hope that I can smoke a ham next weekend.

Are the ones you can get fresh?

The hocks we get here are usually cured and smoked already. Some "double smoke" them to produce a more intense smoke taste before using them to season pinto beans and such.

I've never done one, but traditionally ham hocks are cured in a smokehouse at low temps. I am sure you could brine it to cure it and then smoke it afterwards, but it would be different than having smoke cure the meat all the way through. You may want to check with the person who requested it to better understand what kind of product they are expecting. There are a number of ways to prepare fresh hams.

Brother Thirdeye has you covered :biggrin: and dang those look good!

http://playingwithfireandsmoke.blogspot.com/2002/02/pork-hocks-shanks-jowls-trotters.html

Thirdeye's looks pretty similar to what I did. Brine about the same- my recipe is from Ruhlman's Charcuterie. I'd add some bay leaves and/or cracked pepper next time. I didn't manage to get mine out until after 4 days, and the smidge I fried up was a bit salty. I was also doing bacon, so I drained the hocks and held them in the fridge until the bacon was done curing. I smoked at a lower temp (150F to 180F) until the hocks got up to 150F internal. The don't get nearly as much color that way.

Haven't cooked with them yet- vac packed and froze them. Will have to see if they need soaking before use to avoid oversalting the food.