Smoked pork hocks (also known as smoked ham hocks) are cured and brined, then slow-cooked to perfection. They deliver tender, ...

It's not the fanciest food, but for anyone who's in the know, ham hocks are the unsung hero behind many holiday spreads. However, if the choice is between smoked and unsmoked ham hocks ...

Place the ham hock in a pot and cover with cold water. Add the onions and celery and bring to the boil. Simmer until fork tender. Alternatively put in a pot, cover with a lid and bake in a 160oc ...

Buy smoked bacon hocks from your butcher, the kind you would use for a pea-and-ham soup. Allow 1 per 2 guests. Left-overs and the hock bones can be converted to a soup base the next day.

Hocks can be salty and smoky so I advise soaking overnight in cold water. Keep covered in the refrigerator. The meat on a bacon hock takes longer to become tender, so cook on stove-top for an hour ...