Very few things can bring joy to the heart of a Southern cook, even one who happens to live in Alaska, like the words “Smoked Ham Hocks.” When making a braised dish or a stew, even bacon and butter can’t hold a candle to a good hock. While both of the latter give a lot of flavor to a dish (just ask the French about butter), the smoky, salty, purely porcine assault of flavors from a good smoked ham hock is absolutely beyond compare.
For those who have never used a ham hock, it is basically a pig’s ankle joint. A hock is mostly connective tissue, fatty skin and, in the cases of the larger examples, a bit of extremely tough meat. Most cooks use hocks in the same way that they would use soup bones, cooking them with vegetables or beans to add flavor and then removing the hock before serving.
Hocks are generally sold in packages of two to four. In my case, I got four hocks for just under four dollars and made enough soup to feed a family of five with leftovers for the next day.
In Southern cooking derived from areas hit hard by constantly poor times or from the dust-bowl era, the meat is separated from the hock and added back to the dish before serving. It is a subsistence food generally overlooked by most cooks, which tends to make it an ideal choice for low cost cooking.
As for flavor, a smoked hock is cured in much the same way bacon is. Hocks are salt cured and smoked, which gives them an incredibly long shelf life. (They will last nearly indefinitely in the freezer if packaged properly.)
Though made in the same process, ham hocks are meatier than bacon. They are chock-full of collagen and connective tissues, which not only changes the flavor, but deepens and concentrates the very nature of everything done with them. If bacon is a gateway protein, then hocks are where the gateway leads.
Hocks are inexpensive, overlooked and come from very humble beginnings. All of those things tie deeply into my family history, but none of them are the reason I buy smoked hocks when I see them. I buy them because they remind me of home. Because their flavor is unmistakable. Because they are comfort food, soul food and love, all in one place at one time.
I’m a southern boy, and I love me some hocks.
If you’ve never tried them, never seen them or even if you have never heard of them you have to see if you can find some and make a batch of this soup, greens, or just toss them in a stew pot for a pork stock like you have never imagined before. I think you’ll find that you have something special on your hands.
This was a perfect dish for a freezing cold winter evening. My wife agreed, though the kids found it to be a little much. (They aren’t huge bean fans.) For me, this was a near-perfect finish to a long, cold day. One that I would be happy to serve to family and friends at any time. I hope you agree.
15 Bean Soup with Smoked Ham Hocks Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
12 Serving Size:
1
Amount Per Serving: Calories: 249Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 1796mgCarbohydrates: 33gFiber: 12gSugar: 9gProtein: 14g
What I would have done differently had I thought of it at the time:
Watch the salt! Hocks are salt cured. The addition of four made for a salty dish. (It also would have cause my Grandmothers’ eyes to roll, if it didn’t make her faint. Four hocks in a pot is something she would have considered an extreme luxury.)
Links to other recipes like this:
- Red Beans and Rice, from the good Dr. Biggles at MeatHenge
- White Bean and Ham Soup Recipe, from the lovely Elise at Simply Recipes
- 15 Bean Soup, from Columbus Foodie
Jerry, the soup looks fab and I buy smoked ribs and hamhocks for similar dishes. Pass a bowl along with the Beano!
Will do Peter! I just recently found that i can buy soup bones and smoked neck bones locally, so i will be trying those very soon. I haven’t seen any smoked ribs yet, but will very happily dive into them if I do.
I have found that adding a quarter cup of lemon or lime juice, lets you forget the Beano, You won’t be needing it. I put the juice in every pound of beans I cook. Sorry, it doesn’t work with canned beans which are already cooked. I got hooked on hocks at an early age because we were a poor family and hocks and neck bones were given away free by the local butcher. And, ham hocks are good with any kind of beans. I have a real good recipe for home made chili if anyone wants it.
Hi keith, i was reading how to make 15 bean soup recipe and came across your comment. can i have your recipe for home made chili if you don’t mind. thanks. happy holidays!
Hi Donna: Just saw your notice about hamhock chili. May I have your chili recipe? Email me at otterheart at ymail (yes that’s correct) dot com.
Thank you!
I would love to have your chili recipe LNPetersen
If you don’t want the expense of BEANO you can add 2 tsps of baking soda. Adds no flavor but no gas later.
I used to buy ham hocks to cook with garbanzos, but haven’t done so in a while. For some reason, they fell off my radar. Thanks for reminding me.
Hope all is going well in Alaska. That’s the stop we’re doing next week on my Culinary Tour. Why don’t you join us?
I rarely make a bean soup without ham hocks! You just can’t beat the flavor.
The only time I make beans without hocks is if I’m using shanks or bacon. I just gotta have some pork-y love in there!
Jerry, I just found this receipe for 15 bean soup. I plan on making it with my crock pot , will I need to make any adjustments. Is there a time limit the beans can cook?
8 to 12 hours on low – 6 to 8 hours on high. But that’s just an estimate. It all depends on the beans. I wouldn’t let them go longer than all day on low heat, though.
Jerry, it looks so delicious! Great photos. After much hunting I finally found smoked ham shanks at one specific Stater Bros. Market! Only $1.99/lb.! Am making tomorrow’s dinner tonight, using your Braised Ham Shank recipe. Made it once before and it was amazing! Figure if it sits in the fridge overnight, all the flavors will meld even more. Thanks again for the recipe and your help. Now I’ll have to try this recipe. Hope you’re all staying warm up there!
Chris,
Glad you found some! Let us know how it turns out
I’m not a Southern cook, and I love me some hocks, too! You already know I love beans :). Great info — I don’t know that I ever considered what joint a hock came from. A big pot o’beans sounds like a great thing for a lazy Sunday.
Hocks and beans are a perfect pair. Hope your Sunday is wonderful, warm and lazy!
I HAVE MADE 15 BEAN SOUP FOREVER..MINE DID NOT HOLD A CANDLE TO THIS ONE!!! IT WAS GREAT AND IS NOW (MY) OFFICIAL BEAN SOUP RECIPE..
THANKS
So glad you liked it. It’s a favorite in our house too.
This is the first bean soup recipe that wasn’t a flop for me! Only personal twists that I put on it was: 16 bean soup mix (didn’t find 15), 1 tbls. stone ground dijon, 1 teas. each of white pepper and cheynne, 1 tbls Emeril’s Essence, and made a bouquet of bay leaves, thyme sprigs, dill sprigs. I followed the method, except put everything in my slow cooker after 1 hour because I needed my big pot to make the Thick & Creamy Potato Soup you feature. The saltiness was just right for me, but my husband added a few grinds of sea salt to each bowl he tried. There are only 2 of us, but next time I have to double the recipe! Thank you so much and this is the best site…I am really lovin it!
And don’t forget to make a pan of good cornbread to go with this dish….
I grew up in west Texas eating pinto beans and cornbread, found the 15 bean soup ages ago and have been making it ever since.
Looks yummy! I love bean soup! Try this tip…beans benefit tremendously from a splash of cider vinegar stirred into the bowl upon serving. (Alternately, if you like, use a few drops of Tobasco with the vinegary heat to punch things up.) This tiny splash of acid really wakes up and brings out the best in the beans. Thanks for a great recipe!
Loved This recipe!!! I made a smaller version though, Only used one ham hock :)
What I would suggest is adding wash the beans thoroughly, soak the beans overnight with baking soda, then wash the beans thoroughly again. I’ve never had hocks before because I usually use a ham bone. I basically do the same recipe but I also use lima beans, the bigger the better. I hope they turn out good!
Forgot, soaking it overnight in a few tablespoons of baking soda makes it so you don’t get gas.
I swore, “Onions” before I started making this soup, but it didn’t seem to make a difference in the flavor (see first line of directions : ). Seriously, thanks for a wonderful recipe. Never used ham hocks before, but will look for them, now. I suspect that they are also what gave the greens we ate in a restaurant in Charleston, that fabulous flavor.
Thanks for pointing out my typo! Fixed. And yes, the hocks are what adds the extra rich flavors like tose you find in greens.
This soup is fantastic! I made it with out tomatoes because I’m allergic and it is still amazing. I was cooking for two, so my husband and I ate it for a week and NEVER got tired of it! I’m making my second pot now! Thanks so much for posting.
I’m so glad that you both liked it. It’s an adaptation of a very old family recipe and one of my favorite dishes ever.
I found out when you soak your beans over night do the same to your ham hocks it helps to balance the salt out to be less salty soup
I’d only do that if you’re soaking in the fridge. Preserved or not, there’s a chance for bacterial growth.
Not really, After soaking, the beans should be rinsed thoroughly before use and cooking will certainly take care of supposed bacteria.
Soaking is essential to remove some of the phytic acid in the beans. Phytic acid binds calcium, iron and other nutrients preventing them from being absorbed in the body. Cooking removes even more. : )
I Googled pressure cooker ham hocks and this recipe came up. This is terrific and I hope to adapt it to my pressure cooker. It should only take about 40 minutes on high pressure and will retain a lot of flavor using this method. I also have a French oven so, eventually, both methods will probably be used..
Thanks for the great recipe!
i make my bean soup with left over ham bones , from a spiral cut ham much better than ham hocks and less salty . plus you can also add left over spiral ham
Funny you should mention that, as I’m about to post a recipe for this soup made with leftover ham!
Hi, This sounds delicious. I am hoping you can tell me how to utilize this recipe
using a crock pot….I must be gone all day and would like it ready around 5 pm.
Thanks!
Making this soup with the leftover Christmas ham. I add kale in the last 30 minutes and then serve the soup with a dollop of creme fraiche or sour cream and a tablespoon of sherry or marsala wine. Love your recipe.
Great post! I’m simmering my first hocks-n-beans soup (largely following your recipe) right now! I love that it smells just like my grandma’s house. :)
So your photo looks like a nice creamy kind of thick soup and mine is rather thin, like a broth, i followed the recipe, any ideas??
Danny,
If yours came out more soupy, just simmer for a while uncovered to let some of the liquid evaporate. Most likely your pot seals more tightly than ours, so less liquid was lost. Also, give the soup a good stir to break down some of the softer beans. the starches inside will help to thicken the soup as well.
Terrific recipe, thank you. I put a slice of ham, diced, in the micro to heat. Put in the bottom of the bowl before adding the soup. My husband likes ham, but I like the hock flavor, no ham. I didn’t see the pot should be covered.
It’s Short Sunday. We just turned our clocks ahead an hour, so it will make a short day. I started soaking my beans last night. What a great recipe! I also have made beans and failed terribly before. I am not from the south (Michigan) but always envied those women who could scratch up grub such as this! Now at almost age 50, I can too! Thanks Jerry!
someone gave me a HUGE container of 15 bean soup mix , so how many cups do I use ?
Karen,
How big is huge? The packages I get are usually about 4 cups, I think
Hi Jerry-
I’ve always been fond of my father’s version of this recipe, but yours BLEW his out of the water. I made a big pot last night and got some hocks that had a TON of meat on them. I followed the recipe to a “T” except I put about 8-10 peppercorns in the soup along with the bay leaves, etc. I am enjoying leftovers today, and bragging to my pops about how much better I am in the kitchen now than he. Again, marvelous recipe! Thank you so much for sharing! Will be doing this again!
Tawn,
Wow. That’s high praise! Especially since this is just a variation on my Mother’ recipe. I’m sure she would have been happy to hear how much you enjoyed it.
I’ve made this several times and have this simmering right now to enjoy this very chilly night. I only wish I’d started it sooner…..Its going on 7:30 and it probably has another hour of cooking…..my bad for not soaking the beans. Usually I’ll use a leftover ham bone from a spiral ham but use the ham hocks when the other isn’t on hand for me. Tonight its the ham hocks and its killing me that its not almost ready. The house smells amazing!! Beans and cornbread are one of my comfort foods and your bean soup is the best I’ve had!
We just finished eating supper a little bit ago, and it was my famous homemade Ham & 15-bean soup. I only discovered the “15-beans” mixture last year, and swear by them now. My recipe isn’t too much different than yours, except I think the “hocks” they have here in central PA are more like the lower part of the leg, above the ankle. I never buy the ones that look like the ones you pictured. I have sworn by Ham Hocks forever, and they are the ONLY ham I will use in my bean soup, and in my Ham, Potatoes, & Green Beans dish. The flavor is the BEST ham flavor on earth!!!
For my Bean Soup, I use at least 4, and sometimes 6, hocks. I let it boil all afternoon in a huge stock pot, while the beans simmer at least 3 hours in a separate pot. My recipe mimics yours for the most part, but I add 6 – 8 large Russet potatoes chopped into bite sized pieces, about an hour before I plan to serve. I take all of the ham and bones and fat out of the pot about a half-hour before adding the potatoes, separating all of the meat from the bones, grissle, and fats. Then I add the beans, meat, and potatoes all in and let it all simmer together for the last hour, until the potatoes are soft and the soup has thickened up somewhat. Serve with fresh hot bread and butter, or cornbread. It just isn’t right to not have potatoes in this soup! Try it; you’ll love it!! (I also add some hard-boiled eggs chopped up real small; helps to thicken it too. I like my soups more like stews, not “soupy”)
This is the first time that I have Used ham hocks and, let me tell you, I am DEFINITELY making this again!!! Thank you for the detailed information and easy to follow recipe. I felt very confident in trying this new dish because you armed me with knowledge!
I would love to learn of more recipes that use ham hocks as well as other commonly over looked cuts of meat
I want to make this recipe for the guys on my crew, 10 men so I will probably double it. My question is, 2 of the guys on my crew are Muslim and don’t eat pork, but I know how much flavor the hocks really add. Do you think I could get close to that flavor by using smoked turkey legs? That’s also a really dark meat and there is a lot of collegen and connective tissue in the turkey leg as well to give that richness and mouth feel. What do you think?
I’m cooking tomorrow with the turkey as a substitute for hocks. I am reluctant to use hocks because of the fat. I think it will be great, healthy, and fragrant.
Patty,
There’s actually not a whole lot of fat on a ham hock, but this recipe will work perfectly with smoked turkey as well. I hope you enjoy it!
Hi! Ive been using this recipe pretty much since you posted it (Love it!!) but now i have moved to Colorado and had an epic failure with the beans (high altitude cooking is so different than coat cooking i have found). I soaked the beans overnight, and then cooked them according to recipe and had super crunchy beans, still. Any suggestions to adjust for High Altitude? I read on another blog about adding baking soda to the beans while cooking them and it will soften them, but i didnt think i could add baking soda to this recipe. So, i guess i answered my own question, sort of. I guess i need to cook the beans first, and then follow your recipe. If you have any other suggestions, i would love to hear them! Thanks again!
*coast cooking, not coat cooking. Haha.
Jessica,
For higher altitudes, beans take a LOT longer to cook and to absorb water. If you soak your beans, do so overnight. If not, plan to add an additional hur or two to the cooking time, or perhaps use a pressure cooker.
Couldn’t find ham hocks today to save my life. So am trying it with sliced country ham butts. We shall see. Also couldn’t find 15 bean, but found a 9 bean. LOL…winging this go round.
Cindy,
Welcome to the wonderful world of Cooking by the seat of your pants! I’m sure your dish will turn out marvelously.
Soaked the beans overnight with left over whey from a ricotta cheese I made. In the process of prepping the meal….excited.
Beans soaked in Whey? Now there’s something I haven’t heard of before. Be sure to let us know how they turned out!
Thank you for this recipe…I am in the process of making it, BUT pre-soak beans or not?
I did the quick method, boil 2 mins and let sit.
Wish me luck!
@Kevin O’Dell – I made this soup last night with smoked turkey legs and it turned out great!
Jerry, thank you for the great recipe! I think this is the best bean soup I’ve ever had. I did make some changes. First of all, I used my 6 qt pressure cooker, so I didn’t need to bother soaking the beans. As mentioned, I used smoked turkey drumsticks, 2 of ’em, 1 lb each. (I love ham, but I already had these in my freezer.) Instead of the 15 bean mix, I raided my pantry and used 2 1/2 oz each of navy, black, small red, garbanzo, and baby lima beans, green split peas, black eyed peas, and red lentils. I added carrot and celery. I used fresh thyme instead of dried, since I had it in the house. After the beans were tender, I added 2 small-medium bunches of collard greens, chopped, and simmered until they were tender, about 30-40 more minutes. The smoked turkey isn’t as salty as ham, so I did end up adding quite a bit more salt at the end. Delicious!
You’re very welcome! I’m glad you enjoyed it.
2 ham hocks at the store I shop at were 9 dollars! That seems outrageous. Don’t know if it is just this store or in general…I though ham hocks were suppose to be inexpensive!
This recipe is fantastic. If you want to stretch it further and add some more veggies inexpensively, add carrots and celery at the beginning with the onions and garlic. At the end add chopped chard with the addition of the tomatoes.
Also, Worcestershire sauce is a great addition. I pour some in with the broth and a couple splashes in my bowl when I serve myself.
I love this recipe. It is so hardy. I use a ham bone (TenderBelly is amazing) from a spiral ham and supplement with one smoked ham hock (I always double this one though!). It’s the perfect ham and bean soup. Thanks!
Making this now! I haven’t tweaked a thing…yet! I think I may add some carrots in at the last 1/2 hour. It smells wonderful already. I got my ham hocks at the local butcher shop. They were the size of large grapefruit and smoked on site!! Time for mom to make cornbread.
2nd time making this. Mmm MMM MMMMMMMMM. I did add some Trader Joe’s 21 Salute seasoning (no salt) and left out the tomatoes (I’m not a fan of tomatoes in my soup unless it is a tomato soup). I’m glad it only takes about 2+ hours. Found the most beautiful ham hocks at my local butcher. My hand doesn’t fit around them!!! Go Butcher Boys in Vancouver WA!!!!
OMG Jerry, this soup is to die and come back from heaven for! I’m back again for the, what is it the 4th time! My local butcher has ham hocks that are almost the size of a cantaloupe! Between your recipe and their hocks. MM mMM MMMMMMMMMM
Thanks again!
Wow! I wish I could find ham hocks that size, my store sells 3 hocks in a cello pack (one hock that the butcher sawed into 3). They are small with perhaps a tablespoon of meat total the rest is hide and bone, they are useful for flavor only, and it takes several packs, and to top it off they are $5.00 for a 16oz. pack, and additional ham must purchased if I want meat. And whats bean soup without meat.
p.
Ouch! What part of the country are you in? Do you have the option to buy smoked neck bones or smoked turkey necks or legs?
Jerry, your soup sounds so delicious, and healthy! I was excited to create your masterpiece when I realized I had purchased ‘smoked pork hocks’ instead of ‘smoked ham hocks’. Next time I’ll be more careful. I’m hoping you are still answering questions/commenting on this recipe; if not maybe one of your followers can help me. Can I substitute the smoked pork hocks for the smoked pork hocks and follow recipe as is? Or would it need to be tweaked. I really don’t want to fail on the first try; if need be I’ll find another use for the smoked pork hocks. Thank you Jerry, and thanks to all who have commented here; you’ve made me believe I can make a super soup :)
Roe,
Yep. They’re most likely the same thing Sorry it took a bit to get back to you. But yes, I still answer every comment as I can :)
Made this before. Making it again but double with 8 hocks and meaty leftover Christmas ham bone. It’s gonna be something.
Did you soak the beans overnight?
Jennifer,
No, I never soak beans, with the exception of kidneys. It really doesn’t affect the cooking time significantly, so I just don’t bother.
OMG!!!! I make lots of soups and not to toot my own horn but they are usually really good BUT …. I used this as my base recipe….but just very minor changes and oh Lord it is soooooo good!!!!! I soaked the beans overnight (helps rid of the possible gas and bloating sometimes beans may cause), added a tiny bit of rosemary and also some ginger and used 4 smoked hocks…..oh lordy lordy lordy…..this soup came out so good. Thank you for sharing this recipe as it is definitely going in my favorite recipe collection along with my little changes. Again, thank you…..this was my first time making 15 bean soup but it will be one of my go to recipes from now on.
I want to make your soup this weekend but wondered how long to cook if I used my electric pressure cooker. I can do the saute etc. in there. And I will add the lemon juice to eliminate beano. I hope it doesn’t change the flavor too much.
Jacki,
In a pressure cooker, this should take about an hour (Give or take) Watch that the smaller beans don’t get overcooked and you’ll be fine!
Love ham hocks and beans, and like some of the others I grew up on them. I try to cook them often, and love this recipe. I also would love to have your chili recipe. Thanks for this wonderful recipe and looking forward to receiving your chili recipe. LUE
Hey Jerry. I’ve made your soup and saved it. YUMMO!! I’m ready to make again but don’t have all of 2+ hours. What’s your thoughts on cooking in an instant pot/pressure cooker?
Terri,
It should work pretty well in a pressure cooker. You may not get quite the depth of flavor, but it will definitely get the job done!
OMG! AGAIN! I did a 1/2 batch with a ham hock/shank and set for 43 minutes. Suggestion if using a pressure cooker. Reduce the liquid by 1/2 if one doesn’t want soup/brothy. Absolutely delicious. I added carrots this time.
I’m making this soup today for consumption tomorrow. I always let my soups, stews, and gumbos sit overnight. I find this really enhances the flavor. I was kinda surprised, actually, that my local Safeway had lots of hickory smoked ham hocks, though Maryland is south on the Mason-Dixon Line. I also added celery and carrots because I had them. The soup smells divine! I’m gonna make cornbread as suggested by other posters.
Cornbread sounds like the perfect side for this… Or maybe hushpuppies.
I’ve made this twice before. I just bought the ingredients and am chomping at the bit to make it again, even if the highs are in the 80s.
So glad you like it! It’s a simple recipe, but oh, so satisfying