Smoked Ham Hock Recipes for Winter

Smoked Ham Hocks

If you’re looking for an ingredient that packs a punch of flavor, Kaczanowski’s award-winning smoked ham hock is a fantastic option for autumn and winter cooking.

As the mercury starts to dip after ANZAC day, the cool weather provides the perfect opportunity to cozy up in the kitchen.

Ham hocks are a savoury and flavoursome cut. (We make our hocks with 100% Australian Pork). Smoked hocks are a time-tested ingredient that can add depth and richness to a variety of dishes including winter casseroles, stews and soups.

If you’re interested in experimenting with smoked hocks, here are three classic recipe ideas to inspire your culinary adventures:

1. Split Pea Soup

Smoked Ham Hock in Split Pea Soup in Top Down View
Recipe from The Kitchn

A winter staple, this split pea soup recipe is bursting with flavour, thanks to the smoked ham hock that simmers away with the split peas.

Start by  sautéing diced onion, celery, and carrot in a pot with butter. (This recipe is  a bit faster because you don’t need to pre-soak the split peas).

Add the herbs and spices, split peas, 1 smoked ham hock, and enough chicken or vegetable broth to cover everything by 3 cms. 

Simmer for 1-2 hours, until the peas are soft and the meat is falling off the bone. Remove the ham hock, shred the meat, and stir it back into the soup. Serve hot with crusty bread.

2. Hoppin’ John

Casserole of Ham Hock, Rice and Black-Eyed Peas
Recipe from The Spruce Eats

If you’re a fan of Southern cooking, this recipe is for you. Known as ‘Hoppin John’ in the US, it’s a rustic dish of black-eyed peas, rice and smoked ham hocks (plan an optional bacon garnish).

It’s recommended you pre-soak 2 cups of black-eyed peas the night before making this dish. Sauté diced onion, red capsicum, and garlic in olive oil. Add 1 Kaczanowski smoked ham hock, 4 cups of water, and the (pre-soaked) black-eyed peas. 

Bring to a boil, then reduce to a simmer and cook until the peas are tender and the meat is falling off the bone, about 2 hours. 

As the main is getting close to finished, cook 2 cups of rice according to package directions. This is also the perfect time to fry up a few rashers of Kaczanowski bacon if you want to add that too.

Remove the ham hock from the main pot, shred the meat, and stir it back into the pot. Garnish with cooked, diced bacon (if desired). Serve hot over rice.

3. Smoked Ham Hock, Leek & Potato Soup

Mugs of Creamy Soup Garnished with Smoked Ham Hock
Recipe from New Idea

This is a simple but satisfying recipe that comes together to create a lavish, creamy soup that is perfect for chilly nights.

Start by cooking the Leek in butter until soft. Add the potato, stock and bouquet garni. Bring to the boil and add the Kaczanowski smoked ham hock. Reduce the temperature and cook for an hour.

Remove the meat, shred, and return to the pot. Blend the ingredients into a broth with a hand mixer. Heat through and stir the cream.

Serve hot with a sprinkle of fresh parsley on top.

Where to buy Kaczanowski ham hocks?

If you’re feeling inspired, why not try one of these delicious recipes? You can find our ham hocks in good butchers, independent grocers and delis across the country.

Visit our stockist page to find your local Kaczanowski stockist

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