The first time I made ham hock in a slow cooker, it changed how I felt about cold days. The smell filled my kitchen and wrapped around me like a warm blanket. The meat turned soft, rich, and full of flavour. It felt like home in a bowl. In this guide, I’ll show you how to cook ham hock in slow cooker with simple steps and real tips. No fuss. Just tender, tasty results. This dish is pure comfort—easy to make, even easier to enjoy. Ready to cook something that makes your kitchen feel like magic?
What Is a Ham Hock and Why Cook It Slow?
A ham hock comes from the lower part of a pig’s leg, right above the foot. It’s packed with flavor, thanks to the mix of skin, bone, and a little meat. Most ham hocks are smoked, which gives them a deep, rich taste.
This cut is tough at first, but slow cooking turns it soft and juicy. Low heat and time help the meat break down. The result is tender, fall-apart bites full of smoky goodness.
It’s also easy. You don’t need to stir or watch it. Just let it simmer.
I’ve cooked ham hocks many times, and slow cooking brings out the best.
Tools You Need: Picking the Right Slow Cooker
They are simple. Plug them in, add your food, and let time do the work. They use low, steady heat to turn tough cuts into soft, tasty meals. No special skills needed.
Size matters, though. A big r works for families. But for one or two people, it’s too much. You’ll end up with a fridge full of leftovers.
The best slow cookers for one person are small, easy to store, and quick to clean. Most are between 1.5 and 3 quarts. That’s perfect for a ham hock, a stew, or a small roast.
Ingredients List: Keep It Simple and Flavorful
You don’t need much to make ham hock taste great. A few simple ingredients are all it takes.
Basic Ingredients:
- 1 smoked ham hock
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups broth (chicken or vegetable)
- Salt and black pepper to taste
These give the dish deep flavor and a warm, rich smell.
Optional Add-Ins:
- 1 cup beans (canned or soaked)
- 2 small potatoes, cubed
- 1 cup chopped cabbage
- Add these for a full meal in one pot. They soak up the smoky flavor and make the dish heartier.
Smoked vs. Fresh:
Smoked ham hocks are packed with flavor. They add depth and a touch of salt. Most stores carry them in the meat section or near cured items.
Fresh ham hocks are mild. They work well too but may need more seasoning. For bold flavor with less effort, smoked is the way to go.
Step-by-Step – How to Cook Ham Hock in Slow Cooker
Slow cooking ham hock is easy. Follow these simple steps:
1. Rinse the ham hock
Give it a quick rinse under cold water. Pat it dry with a towel.
2. Add ingredients
Place the ham hock. Add the chopped onion and garlic. Pour in the broth. Sprinkle with salt and pepper.
3. Cover and cook
Put the lid on.
- Low setting: Cook for 8 to 10 hours
- High setting: Cook for 5 to 6 hours
4. Check for doneness
The meat should be soft and easy to shred. It should fall off the bone with no effort.
5. Rest and shred
Take the ham hock out. Let it rest for 10 minutes. Use two forks to pull the meat apart. Discard the skin and bone.
6. Serve or save
Spoon the meat back into the broth or serve on its own. Enjoy it hot.
It’s almost hands-off. Just let it go and enjoy the smell! Your kitchen will feel like home.
Serving Ideas – From Simple Dishes to Hearty Meals
Ham hock is rich, tender, and full of flavor. It pairs well with all kinds of comfort foods.
Great ways to serve it:
- Spoon it over mashed potatoes
- Pile it onto steamed white rice
- Stir it into a pot of warm soup
- Stack it on a sandwich bun with slaw
It also works with beans, greens, or noodles. You can mix and match depending on your mood.
Leftovers? No problem.
Keep leftovers in a sealed container in the fridge for up to three days. The flavor gets even better overnight. You can also freeze it for later—just thaw and reheat.
This dish is flexible. Dress it up or keep it plain. It fits any meal, any time.
Pro Tips from My Kitchen to Yours
I’ve made every mistake so you don’t have to. These small tips make a big difference.
Skim the fat
Once it’s done, let the pot sit for a few minutes. Fat will float to the top. Use a spoon to skim it off. This makes the broth cleaner and lighter.
Save the broth
Don’t toss it! The broth is rich and full of flavor. Use it in soups, stews, or to cook rice. You can freeze it in small jars for later.
Let it rest
After cooking, give the ham hock 10 minutes to rest. This makes shredding easier. The meat stays juicy and soft. Simple steps, better results.
FAQs
Can I use water instead of broth?
Yes. Water works just fine. But broth adds more flavor. If using water, toss in extra garlic, herbs, or a bay leaf for depth.
How do I reheat ham hock?
Warm it on the stove over low heat. Add a splash of broth to keep it moist. You can also microwave it in short bursts, covered, with a bit of liquid.
Can I freeze leftovers?
Absolutely. Let it cool, then freeze in small containers. It keeps well for up to three months. Thaw overnight in the fridge before reheating.
Is this good for meal prep?
Yes! Make a batch on Sunday and enjoy it all week. Serve it in different ways—over rice, in soup, or in a sandwich.
Conclusion
You now know how to cook with ease. It’s simple, hearty, and full of flavor. One humble cut, a few ingredients, and a bit of time—that’s all it takes.
Give this recipe a try. Let your kitchen fill with warmth. Then explore more slow cooker meals that make life easier and tastier.
Have a favorite way to serve ham hock? Tried a twist on the recipe?
