Smoked Vs Unsmoked Ham Hocks: When To Use Each One

When most people think about ham hocks, the first thing that comes to mind is the depth of flavor you get from adding them to delicious comfort food dishes like black-eyed peas. 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, it all depends on the particular flavor profile you're aiming for.

Let's kick it off with smoked ham hocks — they're cured and smoked, which gives them a rich flavor. So, if you're looking to improve hearty dishes like delicious collard greens, bean soups, or a great-tasting stew, you can use smoked ham hocks to really up your game. 

Even though most people grab smoked ham hocks because they're already cooked and seasoned, unsmoked ham hocks have their own place where they thrive and it all starts with versatility. They're more delicate when it comes to pure porky flavor so they'll be better suited for when you want the ham to complement rather than dominate the dish. Knowing when to use each is essential. You really can't go wrong no matter which route you choose!

Smoked ham hocks are clutch in more ways than one. There's the smokiness it provides, but there's also the rich flavor it enjoys which can transform ordinary broth into something extraordinary.  When ham hocks simmer in a liquid for an extended period, the collagen and fat gradually break down, releasing a salty, smoky, and slightly oily flavor into the broth. The smoke adds a meaty complexity that can replace other sources of fatty goodness like bacon or sausage. Once the hock has done its job in the broth, the meat becomes incredibly tender and can be shredded to add back into the dish for even more flavor. 

Unsmoked ham hocks may seem less glamorous, but they're a blank slate for creativity. Sometimes, you don't want as domineering a flavor profile as the kind smoked ham hocks have. Perhaps you need an enjoyable but mild pork flavor to go with lighter or more delicate dishes. For example, unsmoked hocks are perfect for clear broths, light vegetable soups, or a delicious pot of chicken and dumplings.

If you want to get fancy, use an unsmoked ham hock to make a deeply flavorful ramen broth or simmer it with lentils and herbs for a rustic European-style stew. Since they're not pre-seasoned, unsmoked hocks let you experiment with flavor profiles, whether that means adding fresh aromatics, tangy vinegars, or global spices like turmeric or ginger. The versatility of unsmoked ham hocks makes them a must-have for creative home cooks who want to add depth without overpowering the dish.