Smoked Ham Hocks
Down in New Orleans that have this wonderful thing called Lagniappe. Lagniappe is “a little something extra” thrown in to sweeten a potential deal or to let a customer know they are appreciated. We all like extras when we can get them, so I’m going to share an easy way to get tons of extra flavor with practically no effort.
Next time you plan to smoke a nice pork shoulder or rack of ribs, go ahead and grab some ham hocks while you are at the grocery. The hocks will probably even claim to be smoked, but don’t you believe it. The last ham hocks I bought said “smoked” on the label, but you wouldn’t have know from smelling or looking at them.
You may be tempted to season you ham hocks, but remember, we’re going for easy here. Just put them on the grill or in your smoker along with your ribs or shoulder and let them go for a couple of hours. As long as you keep it low and slow, you can pretty much leave them alone. When you’re done, your hocks will look a lot more appetizing and there will be no doubt about their smokiness.
And just what is so great about smoked ham hocks, anyway? They will take just about any Southern style dish, particularly greens or beans, to new heights. I use mine in collard greens, and the smoky goodness that the hocks lend to the pot is out of this world. They freeze really well too, so it’s easy to stockpile enough to last until you are ready to smoke more.
Next time your greens need a “little something extra” you will know just where to get it. It’s as close as your freezer, and you don’t even have to tell anyone how easy it was. You don’t always have to go to the Big Easy to get your lagniappe.
Scott, I’ve always had problems with smoking hocks. They get pretty tough. I’ve always had better luck with them in my slow cooker. Any suggestions?