Recipes in the world of Flavilo

Smoked BBQ ham hock with beer brine served

Smoked BBQ Ham Hock with Beer Brine

Smoked BBQ ham hock with beer brine is a classic BBQ dish that combines the rich flavor of pork with the natural malty notes of beer and the smoky BBQ technique. During the long smoking time, the ham hock becomes tender and juicy, while the beer brine gives it a deep flavor. Ham hock is traditionally a favorite dish in German and Central European cuisine, but it is also becoming increasingly popular in the American BBQ world. The smoke of oak or beech wood especially highlights the characteristic taste of pork, while the beer and honey BBQ glaze creates a sweet and caramelized balance. This dish is the perfect choice for an authentic BBQ party, family grill, or even a festive table. If you want a truly authentic BBQ experience, serve it with grilled vegetables and a portion of coleslaw!

Prep Time 30 min
Preparation 7 hr
Total 7 hr 30 min
940 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2000 g Ham Hock
⭕ 2 tbsp Coarse Sea Salt
⭕ 1 tbsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Hungarian Sweet Paprika
⭕ 1 tsp Ground Cumin
⭕ 2 tbsp Brown Sugar
⭕ 2 tbsp Worcestershire Sauce
⭕ 1 tsp Mustard Seeds
⭕ 500 ml Dark Beer
⭕ 3 tbsp Honey
⭕ 250 ml BBQ Sauce
⭕ 1000 g Smoking Wood (Oak, Hickory, or Beech)

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    Preparation Steps

    1

    Thoroughly wash the ham hock, then pat it dry with paper towels.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, ground cumin, and mustard seeds. Rub the mixture all over the ham hock.

    3

    Place the ham hock in a large bowl or resealable bag, pour in the beer, and marinate in the refrigerator for at least 12 hours.

    4

    Preheat your smoker or grill to 230-250°F (110-120°C) and prepare your chosen smoking wood for the desired flavor.

    5

    Remove the ham hock from the brine, pat it dry, and place it on the smoker rack.

    6

    Smoke for 5-6 hours, or until the outer bark has formed and the internal temperature reaches 185-195°F (85-90°C).

    7

    In a small bowl, whisk together the honey, BBQ sauce, and a little of the leftover beer from the marinade. Brush this glaze over the ham hock.

    8

    Return the ham hock to the smoker for another hour, allowing the glaze to caramelize and the flavors to meld.

    9

    Remove the ham hock from the smoker and let it rest for at least 30 minutes to allow the juices to redistribute.

    10

    Shred or slice the ham hock and serve with grilled vegetables, coleslaw, or fresh homemade bread.