Smoked Ham Hocks

🧂 Ingredients

• 4 cups water
• 6 tablespoon Kosher salt
• 6 tablespoon light brown sugar

  (packed)
• 1 teaspoon pink curing salt

  (Prague Powder #1, or use Himalayan salt)
• 1 whole bay leaf
• ½ teaspoon black peppercorns
• 2-3 lbs ham hocks

  (For me, 2 ham hocks was about 2 pounds)

Instructions

• 1 Combine all ingredients besides the ham hocks in a large bowl and mix until the
  salts and sugar is dissolved. This will be your brine.
• 2 Add the ham hocks to the bowl of brine and cover it, or place them in ziplock
  freezer bags with the brine. Place the bowl or bags in a dish to catch any leaks
  and place it in the fridge. Make sure the hocks are fully submerged.
• 3 Refrigerate for 7 days, flipping the ham hocks each day to ensure they brine
  evenly.
• 4 After 7 days, rinse the brine off the ham hocks and pat them dry. Stick them
  back in the fridge, uncovered, to air dry overnight or for up to 24 hours.
• 5 Smoke the ham hocks directly on the grill in your smoker set to 200°F (93°C) for
  2 hours, or until the internal temperature reaches 150°F (66°C). Either use them
  right away or wrap them in foil to store once they have cooled.

Nutrition Info