Ham Hocks

[Jeeves]

I didn't mean to knock anyone for browning or roasting their hocks before adding to their beans, but if the hocks are smoked properly that really isn't necessary. I get my smoked hocks from Lloyd's Smoke House (Springfield, LA) you can find them at many farmers' mkts around this area. They are smoked to the point of being almost burned, so further "maillardation" isn't a factor here.

[Low-N-Slow]

No offense taken, Jeevesy. It does point up, however, the difference between hot-smoked, fully-cooked meats, and cold-smoked, ready-to-cook meats (like bacon), and the fact that we should never assume that "smoked" and "cooked" are necessarily the same thing.