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Paleo Braised Ham Hocks

March 1st, 2014
paleo braised ham hocks

In our kitchen, we eat nose to tail.

We don’t discriminate against cuts and observed that oftentimes, the best cuts are not the expensive filets, but rather the ears, cheeks, tails, feet… things that others don’t want to eat or are scared to try.

Well, lucky us! We made ham hocks for the first time this week and we’re hooked.

These were one of the most tender, juicy and delicious things we’ve ever had.

Here’s a really simple recipe anyone can make. Just make sure the hocks are from a reliable farmer and that the pigs aren’t being fed grains.


4-5 ham hocks
1 tbsp coconut oil or butter
3 stalks of scallions/green onions
3 cloves of garlic
1/2 cup of coconut aminos
1 cup beef broth (we made ours from scratch. You can find the recipe for homemade broth here).
2 tbsp of Chinese Five Spice
Salt & Pepper

Get The Paleo Secret Cookbook Here

In a dutch oven, sauté the scallions/green onions and garlic in either butter or coconut oil for 5 minutes.

green onions and garlic

Add the ham hocks and sear on both sides until nice and brown.

ham hocks

Add the coconut aminos, beef broth, Chinese Five Spice, salt and pepper. Cook on high until the liquid comes to a boil. Then reduce heat to medium and cook for an hour until tender.

Ham Hocks

After an hour, you can take off the lid and cook for another 10 minutes to reduce the liquid if that’s what you prefer.

Serve with sautéed veggies such as broccoli, cauliflower or collard greens.

ham hocks

You can find even more delicious recipes in the Paleo Secret cookbook!

Susan Tie, The Paleo Secret
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Paleo Braised Ham Hocks
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One Response

  1. joanna says:

    i made this today and it was outstanding. it was my first taste of ham hocks and i had no clue how melt in your mouth tender they are!! i cooked it in the crockpot on low for 8 hours since i was at work all day. i will for sure be buying ham hocks from now on.

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