Smoked pork hocks (also known as smoked ham hocks) are cured and brined, then slow-cooked to perfection. They deliver tender, fall-apart meat infused with a rich, smoky flavor. Whether added to ...

Cover the pot and let the soup simmer for 2.5 to 3 hours, or until the beans are tender and the meat from the ham hock is falling off the bone. Stir occasionally to ensure even cooking.

Smoked ham hocks can be found in the meat department of most grocery stores, often sold in pairs. For this recipe, you'll need three of them, so you may have one left over.

Dry-cured ham hock, also called “country ham,” is a salty, dry, and shelf-stable option. It lends a very robust flavor to help season your recipes, Gillespie says.