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Pickled Ham Hocks Recipe
Sally Mckenney

Pickled Ham Hocks Recipe

A traditional Pickled Ham Hocks recipe that blends brining, slow cooking, and aromatic spices for a flavorful, tender, and comforting dish. Perfect served with sauerkraut, greens, or in soups.
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Prep Time 10 days 20 minutes
Cook Time 2 hours 30 minutes
Total Time 10 days 3 hours
Servings: 10 (one ham hock per person)
Course: Main Dish
Cuisine: German-American, Southern
Calories: 300
Ingredients Video Notes

Ingredients
  

For the Pickling Solution

  • 2 gallons gallons water
  • 1 lb pickling salt
  • 1 teaspoon saltpeter

For Cooking the Ham Hocks

  • 10 fresh ham hocks (cut in half crosswise)
  • 2 stalks celery (chopped)
  • 1 carrot (chopped, no need to peel)
  • 1 medium medium yellow onion (peeled and chopped)
  • 2 bay leaves
  • 8 whole whole allspice
  • 8 black peppercorns

Video

Notes

Required Kitchen Tools

Cooking pickled ham hocks is much easier when you have the right tools at your side. Here's what I use to keep the process smooth and enjoyable:
  • Large Stockpot – Essential for both curing and simmering the ham hocks. It should be big enough to submerge the meat entirely.
  • Heavy Plate or Weight – Helps keep the hocks fully submerged in the pickling solution.
  • Large Mixing Bowl – Useful for mixing the pickling brine before transferring to the pot.
  • Sharp Chef's Knife – To cut vegetables and cross-cut the ham hocks if needed.
  • Slotted Spoon or Tongs – For safely removing the tender ham hocks after cooking.
  • Kitchen Thermometer (Optional) – To ensure the brine stays chilled properly during the marinating period.
With these essentials ready, you'll have everything you need to master this traditional recipe.