Cornish Outdoor-Reared Smoked Ham Hocks

Cornish Outdoor-Reared Smoked Ham Hocks

Smoked ham hocks are cured pork leg joints that have been slow-smoked over hardwood, turning tough muscle, bone, and collagen into an intense, savoury flavor bomb.

Because they are packed with smoke and natural gelatin, they are rarely eaten as a standalone roast. Instead, they are simmered low-and-slow in soups, stews, beans, and greens—acting as a natural seasoning packet that melts into a rich, velvety broth while yielding sweet, tender shredded meat.

A great value cut - Prrimrose Herd Smoked Ham Hocks are Cured and smoked over beech to give a wonderful flavour. Suitable for boiling or roasting and great served hot or cold.

Pack of 2 – weight approx 2 kg

Why Choose Primrose Herd Cured Pork?

• Traditional Dry Cure: Cured by hand for deep, authentic pork flavour.
• High Welfare Pork: Sourced from free-roaming, outdoor-reared Cornish pigs.
• Zero Excess Water: Does not shrink or boil in the pan like mass-market bacon.
• Chilled Delivery: Vacuum-sealed to preserve freshness.

Weight: Pack of 2 – weight approx 2kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery: Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master Smoked Ham Hocks

A smoked ham hock isn't cooked like a standard roast—think of it as a natural seasoning packet packed with gelatin, salt, and woodsmoke. Your goal isn't just to make the meat tender; it's to extract that rich, smoky flavor and silky body directly into your pot. The secrets to cooking smoked hocks are controlling the salt level, low-and-slow simmering, and balancing the smoke.

1. Always Soak or Cold-Start (Control the Salt): Smoked hocks are heavily cured and can easily overpower a dish with excess salt. Place the raw hock in cold water and soak for 2 to 4 hours before cooking. Alternatively, cover with cold water in a pot, bring to a hard boil for 5 minutes, then pour off the water and start fresh.

2. Never Add Salt Early: Do not salt your pot, broth, or beans at the beginning! As the hock simmers, it continuously releases salt into the cooking liquid. Taste your soup or stew near the very end and add extra salt only if needed.

3. Low & Slow Simmer (2.5 to 3.5 Hours): High heat turns the gelatinous connective tissue tough and rubbery. Cover the hock with fresh water or unsalted stock, add aromatics (onions, carrots, celery, bay leaf, black peppercorns), and simmer over very low heat (gentle bubbles only) until the meat falls away from the bone with a fork.

4. Balance the Smoke with Acid or Sweetness: Woodsmoke is intense. Balance the deep, savoury smoke by adding acidic or sweet elements to your pot—such as a splash of apple cider vinegar, a squeeze of lemon juice, or sweet ingredients like carrots, split peas, or maple syrup.

5. Shred the Meat & Shred the Skin: Once tender, pull the hock out and let it cool slightly. Pull the sweet, smoky meat off the bone and chop it back into your soup, stew, or greens.

   • Chef's secret: Discard small bones and gristle, but chop up a little bit of the tender, rendered skin and melt it back into your broth for unmatched richness.

• Pressure Cooker / Instant Pot Shortcut: Short on time? Cook a smoked hock in a pressure cooker on HIGH with liquid and aromatics for 60 minutes, followed by a 20-minute natural pressure release.