Virginia Smoked Ham Hocks with Spiced Barbecue Sauce
Barbecue-smoked ham hocks rubbed with cumin, fennel, and pepper, then slow-cooked at low temperature until the meat shrinks from the bone and blackens. Served with a tangy, thickened sauce made from cider vinegar, medium-dry cider, dark brown sugar, mustard seeds, Dijon mustard, tomato purée, and smoked bacon. Rest before serving for optimal tenderness.
Ingredients
- 4 tsp ground cumin
- 4 tsp ground fennel seeds
- 4 tsp ground black pepper
- 2 tsp cayenne pepper
- 3 tsp salt
- 4 British free-range uncooked unsmoked ham hocks with skin
- 0.0 oz cider vinegar
- 3 ¼ cups medium-dry ciderdry cider or apple juice1:1substitution
adjust sweetness to taste
- 2 cups dark brown sugar
- 4 tbsp yellow mustard seeds
- 4 tbsp Dijon mustard
- 5 ½ oz tomato purée
- ½ tsp salt
- ½ tsp black pepper
- 3 ½ oz smoked British free-range bacon, chopped into chunks
Instructions
- 1
Mix ground cumin, ground fennel seeds, ground black pepper, cayenne pepper, and salt in a bowl.
- 2
Score the ham hocks deeply with a sharp thin knife and rub the spice mixture all over, working it into the slits.
- 3
Chill for at least 1 hour or up to 48 hours.
- 4
Prepare the barbecue smoker with a water tray.
- 5
When the temperature reaches 150-350°F, place the hocks on the grill and close the lid.
- 6
Monitor the temperature by opening or closing the barbecue's vents. If temperature drops, add more charcoal. Remove the meat and keep under foil until flames die down and coals turn white.
- 7
After 2 hours, check the hocks. The meat should be shrinking back from the bone and blackening.
- 8
Cook for another 1 to 1.5 hours until the internal temperature reaches 75-185°F at the centre.
- 9
While the meat cooks, combine cider vinegar, medium-dry cider, dark brown sugar, yellow mustard seeds, Dijon mustard, tomato purée, salt, and black pepper in a heavy-based saucepan.
- 10
Heat over medium and bubble for 50-60 minutes until the sauce thickens, skimming foam from the top.
- 11
Taste and adjust seasoning. Remove the chopped smoked bacon and reserve for another use. Cool the sauce to room temperature.
- 12
Remove the hocks and rest on a platter loosely covered with foil for 20 minutes.
- 13
Serve with the cooled sauce.
Tips
Score the ham hocks deeply with a thin sharp knife to allow the spice rub to penetrate the meat.
Good to Know
Sauce keeps refrigerated for up to 5 days. Leftover ham hocks can be refrigerated for up to 3 days and reheated gently.
Prepare the spice rub and chill the ham hocks up to 48 hours before smoking. Make the sauce up to 2 days ahead and store refrigerated.
Serve hot ham hocks with the cooled or room-temperature sauce alongside.
Common Mistakes
Do not skip the resting period after smoking to avoid tough, dry meat.
Do not neglect temperature monitoring during smoking to avoid undercooked or overcooked results.
Do not allow the sauce to boil vigorously to avoid burning or over-reducing.
Do not skip skimming foam from the sauce to avoid a murky, impure finish.
Substitutions
adjust sweetness to taste