What are ham hocks and why are they good for recipes?

Ham hocks are a cut of pork from the lower part of the pig's leg, just above the foot. They contain a good amount of bone, collagen, and often some meat and fat. They are excellent for ham hock recipes because when slow-cooked, they release an incredible amount of smoky, savory flavor and gelatin, which creates a rich, silky broth and tenderizes the meat. This makes them perfect for soups, stews, and bean dishes.

Do I need to soak the white beans for this ham hock recipe?

Yes, soaking dried white beans is highly recommended for this and most ham hock recipes. Soaking helps to rehydrate the beans, significantly reduces cooking time, and ensures a more even, creamy texture. It also aids in digestibility. You can soak them overnight or use a quick-soak method. Always discard the soaking water before cooking.

Can I make this ham hock and white bean recipe in a slow cooker or Instant Pot?

Absolutely! This versatile ham hock recipe can be adapted for a slow cooker or Instant Pot. The slow cooker method offers a hands-off approach over several hours, while the Instant Pot drastically cuts down cooking time to under an hour of active pressure cooking. Both methods yield incredibly tender ham hocks and creamy beans, making ham hock recipes accessible for any schedule.

How do I store leftovers and can I freeze this dish?

Leftovers of this ham hock and white bean dish are fantastic and often taste even better the next day! Store them in an airtight container in the refrigerator for up to 3-4 days. Yes, this dish freezes very well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. This makes it one of the most convenient ham hock recipes for meal prepping.

Ham Hock Recipes: 3 Ways to Make Ultimate Smoky White Beans

Name: Slow-Cooked Ham Hocks with Creamy White Beans
Prep time: 15 min
Cook time: PT-497540H18M3S
Total time: PT-497540H18M3S
Cuisine: American
Ingredients: 1 lb dried white beans (Great Northern, Navy, or Cannellini), soaked overnight; 2 smoked ham hocks (about 1-1.5 lbs each); 1 tbsp olive oil; 1 large yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 8 cups chicken or vegetable broth (adjust as needed); 2 bay leaves; 1/2 tsp freshly ground black pepper; Salt to taste (likely very little needed due to ham hock)

Ingredients

Scale

1 lb dried white beans (Great Northern, Navy, or Cannellini), soaked overnight
2 smoked ham hocks (about 1–1.5 lbs each)
1 tbsp olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
8 cups chicken or vegetable broth (adjust as needed)
2 bay leaves
1/2 tsp freshly ground black pepper
Salt to taste (likely very little needed due to ham hock)

Instructions

Step 1: Rinse dried white beans thoroughly, inspect for debris, and soak overnight (8-12 hours) or use the quick soak method (boil for 2 minutes, rest for 1 hour). Drain and rinse the soaked beans.
Step 2: Rinse smoked ham hocks under cold water and pat dry.
Step 3: Chop onion, carrots, and celery into fine dice. Mince garlic.
Step 4 (Stovetop Method): In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Step 5 (Stovetop Method): Add ham hocks, broth, bay leaves, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until ham hocks are tender.
Step 6 (Stovetop Method): Carefully remove ham hocks. Add drained beans to the pot. Increase heat to a gentle simmer, cover, and cook for 1 to 1.5 hours, or until beans are tender and creamy, stirring occasionally.
Step 7 (Stovetop Method): Shred ham hock meat from bones, discarding skin and bones. Dice or shred meat and return to the pot with beans. Stir, taste, and adjust seasoning.
Step 4 (Slow Cooker Method): Sauté onion, carrots, and celery in a skillet for 5-7 minutes. Add garlic and cook for 1 minute. Transfer to slow cooker.
Step 5 (Slow Cooker Method): Add ham hocks, drained beans, bay leaves, black pepper, and 6 cups broth to slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Step 6 (Slow Cooker Method): Remove ham hocks, shred meat from bones, discard skin/bones. Return shredded meat to slow cooker. Stir, taste, and adjust seasoning.
Step 4 (Instant Pot Method): Use ‘Sauté’ function for olive oil, onion, carrots, celery (5-7 min) and garlic (1 min). Press ‘Cancel’.
Step 5 (Instant Pot Method): Add ham hocks, drained beans, bay leaves, black pepper, and 6 cups broth to Instant Pot.
Step 6 (Instant Pot Method): Secure lid, set valve to ‘Sealing’. ‘Pressure Cook’ (High) for 45 minutes. Allow 15 minutes natural pressure release, then quick release remaining pressure.
Step 7 (Instant Pot Method): Remove ham hocks, shred meat from bones, discard skin/bones. Return shredded meat to Instant Pot. Stir, taste, and adjust seasoning.
Step 8: Serve hot, garnished with fresh parsley if desired.

Notes

For best flavor, use good quality chicken broth. Adjust salt only after the ham hocks have cooked, as they can be quite salty. This dish is even better the next day!

Prep Time: 15 minutes
Cook Time: 3 hours (stovetop) / 6-8 hours (slow cooker) / 45 minutes (Instant Pot)
Category: Dinner Dishes
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 420 kcal
Sugar: 2 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0.1 g
Carbohydrates: 30 g
Fiber: 10 g
Protein: 35 g
Cholesterol: 60 mg

Keywords: ham hock recipes, white bean soup, comfort food, slow cooker ham hocks, Instant Pot ham hocks, smoked ham hocks, hearty stew, bean and ham hock, southern cooking, dinner ideas

Ingredients

Instructions

Notes

Nutrition

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