Ham hock

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Ham hock

Post  Karinamaria on Sat Feb 16, 2008 8:44 pm

Hi,

I have been thinking about doing a Ham hock, I wondered if I part boiled it first, then put it into the smoker. I would like to know if I would get the smoked flavour, as it would have already been precooked ? and how long to cook it for..

Best regards
Karinamaria

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Re: Ham hock

Post  Don Marco on Sun Feb 17, 2008 7:35 am

Bonjour Karina .

I would never ever preboil a piece of meat before grilling or smoking.
The best thing the boiling does is a good soup base, the meat just goes downhill because the flavour
is extracted and the textures changes.

Smoking for a long time is easy on a water Smoker like your Pro-Q, and the benefits in flavour and texture are
enormous.

The smoke only gets into the meat (and forms a smoke ring) until it reaches 140 F, and that temperature is reached pretty fast on the outer parts of the meat.
After that, your just flavouring the crust.

The cooking time depends on the size of the hock and the temperature you cook it at.

DM
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ham hocks

Post  Chicago Jack on Wed Jun 25, 2008 6:11 pm

hi there,
I often cook ham hocks and bacon ribs on a smoking pit though I have found that they often need to be soaked in clean cold water twice for 12 hours each time to reduce the salt content. also if using a rub make it a salt free one. the shredded meat is fantastic for making BBQ BLT's or mix with smoked chicken or turkey for BBQ club sandwiches. CJ.

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Re: Ham hock

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