Crock Pot Smoked Pork Hock Soup
“Your recipe for ham hock soup is very similar to my great grandmother’s which is a family favorite!” – Leslie
If you know me at all, you’ll know that I love pretty much any sort of smoked meat. Smoked chicken, smoked fish, and of course, my favorite, double-smoked bacon. A special treat though is smoked pork hock soup, or as others call it, ham hock soup. When the season starts to cool down, it’s one of my favorite soups to make.
Slow Cooker Smoked Pork Hock Soup with Peas
Ingredients Needed
Smoked Pork Hock – I buy mine from a local German butcher/deli who does a wonderful job brining and smoking pork hocks. If you can’t find any smoked hocks, you can substitute them with a combination of smoked pork shanks and bacon, or a meaty leftover ham bone.
Chicken Stock – Try and find sodium-reduced chicken stock as the brine from the hock is usually salty. If you can’t find that, go ahead and use regular chicken stock but don’t salt the soup until it’s finished if it needs it. Water will also work if no chicken broth is available to you.
Split Peas – Green peas are the ones I prefer, but yellow peas will be a decent stand-in. Yellow peas have a slightly earthier or nutty flavor whereas green peas tend to be sweeter and less earthy tasting. Instead of peas, try adding some lentils. They’re incredibly high in protein and fiber. I also like to use cannellini beans in the broth. I’ll usually add those near the end of cooking because I use canned beans and they just need to be heated through.
Aromatics – Celery, onion, thyme, bay leaves, garlic, pepper.
The Best Place To Buy A Smoked Pork Hock
For a really nice smoked pork hock, I usually go to my local butchers. Ask for a nice, meaty, smoked pork hock, and tell them you want to make a slow cooker ham bone soup. Hambone, ham hock, or pork hock, doesn’t matter what you call it, they’ll know what to give you.
Your butcher will be familiar with this type of recipe, and know what to give you if you’re not familiar with how they look. Butchers really know how to season (usually brined, like ham) and smoke ham hocks, and usually have a nicer smoky flavor than ones you can buy at your grocers.
Honestly, not all grocers will carry smoked hocks, but occasionally you can find them.
Slow-cooking a smoked pork hock into a soup with your crockpot or slow cooker is the best way to prepare them if you want to stretch your dollar. You can braise them in the oven as well, but that’s a different recipe.
Easy peasy: minimal effort = maximum results!
Besides being absolutely delicious, one of the main reasons I love this recipe is because it’s maximum flavor for minimal effort! The slow cooker does all the heavy lifting for this recipe and it’s a ‘set it and forget it’ supper.
How To Make Ham Hock Soup The Easy Way
- To begin, place your smoked pork hock (I usually use 1 large one or 2 small ones) into the slow cooker. Add the chicken stock.
- Add half the aromatics.
- Set the crockpot on low temperature and basically forget about it for a long while.
- When the cooking time is up, strain the meat, bones, and skin from the broth.
- Let the meat cool a bit to where you can separate the meat from the bones, fat, and skin.
- Return only the meat to the stock, and add a new round of fresh aromatics again to bring brightness to the soup.
- Add the split peas to the broth and let them cook on high till tender.
- Serve and enjoy!
*****For exact ingredient amounts and cooking times, with tips and tricks that make this recipe perfect, look below at the handy printable recipe card.
Ideas For Switching Up This Soup Recipe
You could add other vegetables to the soup if you wanted. Try carrots, stewed tomatoes, and even some potatoes, but I prefer to have just the peas and the meat. Because you were slowly cooking the smoked ham hock, the meat is super tender, and the peas add a thickness that makes it incredibly hearty, and the smoky salty flavor through the stock is just incredible.
Pairing this soup with a piece of buttered crusty bread is absolutely phenomenal. I love dipping the bread in the broth….. yummmmmy!
A unique twist on serving this dish is to make up some buttery mashed potatoes and line the bottom of the bowl with them. Then, ladle the hot ham and pea soup over top. It’s a nice way to serve it, spooning some of the meat and broth along with the mashed potatoes (and even carrots) on the spoon. It’s scrumptious!!
Storing, Freezing, and Reheating Tips
This smoked hock soup freezes amazingly well! Portion out the soup into freezer-friendly bowls and freeze for up to 6 months.
Alternatively, I’ve put the soup into freezer bags, taken all the air out and after sealing the bag, place them on a baking sheet laying down in the freezer to freeze. After they’re frozen, you can stack them on their sides or on top of each other, saving space in the freezer from using containers.
Then, when you thaw the soup, (in the microwave or overnight in the fridge) the ingredients might separate a bit, but it’s as simple as giving it a mix-up while you reheat it, and it will come back together.
Questions You Might Have
Well, it’s up to you. I do because I enjoy that smoky flavor which I find the skin carries a lot of the smoke. If you didn’t want to include it, be sure the hock is thawed, and with a sharp knife, carefully remove it from the meat.
Well, ham bones typically are not as smoky-flavored as the hock. The hock comes from the bottom part of the leg, close to the ankle and a ham bone comes from the upper part of the leg. If it turns out you have a ham bone instead of a hock, you can try making my Split Pea Soup recipe instead. However, both soups are very similar in flavor (and ingredients), but ham hock soup is typically meatier and smokier in taste.
I love finding ways to stretch your grocery dollar while still maintaining delicious flavor in what you eat. This soup is a perfect example of that along with my Slow Cooker Pineapple BBQ Meatballs, and my simple-to-make, Chicken Potato Bake.
Did you make this Smoked Pork Hock with Peas recipe? Did you put peas? Lentils? Just potatoes maybe? Drop a quick comment below so we can chat about it, I’d love to hear from you! Have a great day!
~Joanne
Slow Cooker Smoked Pork Hock Soup with Peas
This incredible slow cooker smoked pork hock soup with peas is a recipe with minimal effort yielding maximum results. Smoky tender meat in a super flavorful broth, made hearty with thick hearty split peas. Add crusty fresh bread and you've got dinner!
Ingredients
- 1 smoked pork hock, large or use 2 small ones
- 6 - 8 cups of chicken stock, or water
- 3 stalks celery, diced (separated in half)
- 1/2 onion, chopped (separated in half)
- 2 bay leaf, separated in half
- 2 - 3 sprigs fresh thyme
- 1 tsp garlic (minced or powder)
- 1 lb dried spit peas
Instructions
- Combine the hock, half of the aromatics (celery, onions, thyme and bay leaf) and the garlic, in the slow cooker bowl
- Add the stock (or water)
- Cook on low for 8 - 10 hours, or high for 6 - 7. (the longer the better to ensure fall off the bone tenderness)
- Remove the meat and strain the broth. Add the broth back to the slow cooker.
- Remove the meat from the bones and add the meat back to the slow cooker. Discard the bones and skin.
- Add the remaining fresh aromatics, and the peas.
- Cook on low 8 hours or on high 5 -6, until the peas are tender and have fallen apart.
- Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1 cupAmount Per Serving: Calories: 398Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 1519mgCarbohydrates: 41gFiber: 2gSugar: 18gProtein: 28g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Hi! I just made the first part of the soup, strained the broth and put it back in the crock pot with the meat. So much of the liquid evaporated (I put 8 cups of chicken stock) and I’m worried about the next ten hours after the peas are in. Is this supposed to happen or is something wrong with my crockpot?
Hi Polly! I apologize for the late reply, the blog was getting a huge overhaul and I was unable to get to messages while that was happening. So, I’ve never had a problem with a lot of liquid evaporating through the process. My guess is that maybe your crock pot runs hotter than others? How did it work out for you in the end?
My pork hock is already cooked. (Leftover from a German restaurant meal with lots of meat on it). How do I adjust the cooking times?
Hi! If subbing lentils for peas, how much would o use? I’m also adding cannellini beans!
Hi Joanne, so I just have a quick question about the smoked pork hock soup. Cook it for 8 to 10 hours, and then after adding the peas and the other half of the aromatics, you cook it for an additional 8 hours?? Thank you!!
Hi Robin. Yes, that’s the way I make it. The pork hock takes a long time to impart all the flavors in the broth as well as to break down all the meat off the bone. After that’s finished and the bone is removed and such, then I start the process of the soup. Beans also take a long time to cook fully in the slow cooker.
So, while it seems like it takes a crazy long time to make the soup (and it sort of does), all the ‘work’ is hands off pretty much. I have also done it so that I make the broth/meat in one go, and then freeze it until I’m ready to make the second part of the soup with the beans. I don’t do it that way very often because I usually just go and make the whole thing in one go. But making it in two steps is definitely easier and might be more time effective for people.
Trying tomorow
Hello,
I am trying your recipe right now.
Your recipe notes 3 stalks of celery. How many cups would (1) stalk of celery equal?
I googled and the response was 1/2 of a cup. Seems odd… I would greatly appreciate your response.
Thank you,
Susan
Hi Susan! So it would really depend on how large/small the dice is that you’re cutting the celery at. So for instance, you might dice the celery very small, and so you could possibly fit 3 stalks into a half cup. However, if the dice you’re cutting is larger, it could equal a cup and a half. Typically, the standard size for diced celery pieces is typically around 1/4 to 1/2 inch (0.6 to 1.3 cm) in length. Assuming that the 3 celery stalks you are using are of medium size and measure about 8 to 10 inches in length and that they are diced to a size of 1/4 inch, you can expect to get around 1 to 1 1/2 cups of diced celery from them. Keep in mind that this is only an estimate and the actual yield may vary slightly depending on the size and shape of the celery pieces. I hope this helps!
Your recipes sounds delicious. I’m from Canada 🇨🇦 haven’t seen smoked ham hocks. I just have plain …will this recipe still work? Or is there something I can add to compensate?
Thank you
Hi Kelli – I’m in Canada too!! Yes, plain ham hocks will work. I always buy mine from a local German deli/meat market in Edmonton. The smoke adds a wonderful flavor (if you like that flavor, lol). So yes, plain ones will work, but if you can, make a few phone calls to some of the deli’s in your area and see if they carry them, it’s definitely worth a try! I hope this helps!
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Thank you!
Hi Joanne,
Your recipe for ham hock soup is very similar to my great grandmother’s which is a family favorite! We traditionally use yellow split peas and they are wonderful! I’ve not used my slow cooker to make this soup so will get back to you after I do!
Leslie
Hi Leslie!! I’m so happy to hear that this recipe reminds you of your great grandmothers! (It’s a huge honor, thank you!). I hope you don’t mind, but I placed your comment at the top of the post as I just updated it! Thank you again for commenting!
The recipe lists garlic salt as an ingredient but doesn’t indicate where to add it in the directions. I’m trying this today (make broth today, add peas/ lentils for supper tomorrow).
Hi Audrey. The garlic can be added at the beginning when you’re adding the first half of the fresh ingredients to the slow cooker bowl. Hope this helps!
Hi Joanne.
I usually make this ( we call it ham hough) on the stove top but trying it in the slow cooker for first time. All day and second part overnight. I love it with red lentils but am trying it with yellow split peas overnight.
Should I alter the weight of the split peas ?
Secondly, like the idea of the freezer bag stacking but don’t want to add to the plastic mountain. I’ve heard of silicone bags, longer lasting. Are they any good and worth the extra upfront costs/longevity ?
Greetings from Bonny Scotland 🏴
Hello Gordon!! How wonderful to hear from someone in beautiful Scotland!! (I’ll make it there sometime in my life, for sure!).
Ok, so I don’t think it should make a difference using yellow split peas. I’ve never had them myself, but the research that I’ve done, the cooking time is the same.
So regarding the silicone bags, I’ve seen them around and I’ve heard great things about them. I haven’t used them, but I think they would be ideal to use for freezing flat. I’m pretty sure they have a good seal on them so if you put them on the side to freeze and stack, they would work ok.
They are expensive I think and an alternative would be to have a set of freezer bags that you use specifically for the soup. When you’re done, you wash them out really well and let air dry inside out. Fold them back down and save them for another day. My aunt taught me that trick, so it’s something to give a try if you wanted.
I’d love to hear how it works out if you use the silicone bags. I’ve been thinking of switching to them myself because you’re right, the amount of plastic floating around is disastrous.
I made a crockpot ham hock with a variety mix of soup beans I’d been given & used the recipe on the package. It was cooked on high for 10 hours and was delicious but the ham was still very chewey.
Hi Glenda! It’s so hard to troubleshoot the issue with a chewy ham. I don’t know what type of ham you used, so it’s really difficult to say what the issue was. But 10 hours, you’d think the ham would be completely tender! If you want to email me directly, we could try and figure it out? Joanne@thesaltypot.com
Tried this soup a few months ago. I only had a 2qt. slow cooker so I did 2 hocks at a time, then cooked the peas in the resulting broth. Put it all together in a big dutch oven for serving. The family loved it and declared it 10 times better than just the Easter Ham Bone. In fact, tonight my son bought 8 smoked hocks and 2 bags of peas for a family dinner tomorrow night. He has a BIG slow cooker so it will be all in one. Love this and will try some others.. THanks!!!!!
Hi Margaret!! I am SO thrilled that you and your family loved this soup recipe!! And the fact that your son bought 8 smoked hocks to make more – I’m completely honored!! Yaaaay!!
Thank you so much for the kind words, you have no idea how nice it is to read your comment 🙂
Would a double smoked ham bone do the trick? Would you adjust cooking time in the slow cook at all? We had a smoked spiral cut ham that I double smoked on our wood pellet smoker for 3 hrs. I want to use that for the soup 🙂
I think it would work perfectly Vicky! As for adjusting the cooking time, I can’t say because I’ve never done it with a spiral ham bone. I suggest just tasting the broth as you go, but I really think it will work out quite fine! Please let me know, I’m interested in the outcome!!
It was delicious! Had to cook it a bit longer – the peas were still a bit crunch though. But the end result was amazing! My son decorated it was his most favourite soup ever 😊
Wooohooo! That’s awesome Vicky, – you made my day! Thank you so much for taking your valuable time and letting me know what you thought about the recipe! It means a lot to me 🙂
If my plan is to use the bones for bone broth later, I might as well just leave the meat on the bones until I serve it, right? (since I always slow cook my bones 20+ hours) Then I can kill 2 birds with one stone by getting the benefits of all the collagen while eating what sounds like will be a delicious soup!
Is there any reason that would be problematic?
Hey Carrie! I don’t see a problem (that I can think of?), but I’d love to hear your results when you make it and how it turned out for you!!
Loved this recipe – doubled it. Cooked the overloaded ham bone all day while at work. Did the second half of the recipe thru the night for loads of soup the next day. So easy and yummy!
Wooohooo!!! I’m thrilled that you loved it!! Thank you so much for taking the time to comment and let me know your thoughts!
Should the hock be thawed or can it be frozen? Thanks!
Hi Sarah! The hock can be thawed or frozen. Just know that if you’re using frozen, it will take a while longer to get to the point of shredding because it has to thaw the hock first.
Hello:
I’d like to make the ham hock soup but I don’t see where it says how much split peas to use?
Thanks.
Lee
Hi Lee,
In the recipe box you’ll see all the amounts for the recipe. You’ll want to use 1 lb of split peas.