31 Ham Hocks - Borniak

Ham Hocks

Ham Hocks

This recipe refreshes classic ham hocks by giving them a modern twist, perfect for a variety of occasions. The ham hocks become incredibly juicy and melt in your mouth thanks to a simple brining technique. This spicy dish works great either served alone or as part of a larger feast. Undoubtedly, these ham hocks will quickly become a favorite on your table.




  1. Prepare the Pitmaster X BBQ Rub.
  2. Add the rub to a container with 1 liter of water and mix.
  3. Fill the food syringe with the marinade and inject the ham hocks. If you don’t have an injection syringe, you can place the ham hocks in the marinade and refrigerate for two days.
  4. Place the ham hocks in the smoker, set a drip pan under the grate to catch the fat.
  5. Set the temperature to 150°C and turn on the smoke generator.
  6. Smoke the ham hocks until they reach an internal temperature of 96°C.
  7. Prepare 500 ml (about 2 cups) of Carolina Gold Sauce.
  8. Remove the ham hocks and let them rest for 30 minutes.
  9. Drizzle the sauce over the meat before serving.
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