Smoking Instructions Preheat: Preheat the smoker to 225 F. Smoke: Place the cured and air dried pork hocks directly onto the grill grates and let them smoke for 3 hours. Monitor Temperature: Use a ...

Place the ham hock in a pot and cover with cold water. Add the onions and celery and bring to the boil. Simmer until fork tender. Alternatively put in a pot, cover with a lid and bake in a 160oc ...