Both our hams and our hocks are created the same way. We mix up a simple brine to inject the meat, let cure overnight, and slow-cook in our smokehouse until they are fully cooked and ready to eat. We sell hams whole, halved, or in ham steaks. Our smoked hocks are especially popular in winter and fall to add flavor to soups and pot roasts.
Ingredients: Pork, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite (Cure)