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Smoked ham hocks slow-cooked until tender are a soul food staple used to flavor beans, greens, and soups. Rich in protein and deeply smoky, they're a family cooking essential in Southern kitchens.
Rinse the smoked ham hocks under cold water to remove any surface salt or grit.
Place ham hocks in a large Dutch oven or heavy pot. Add the whole onion (peeled), celery stalks, carrot, bay leaves, and black peppercorns.
Pour in 6 cups of water, making sure the hocks are mostly submerged. Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low, cover, and simmer for at least 3 hours (up to 4) until the ham hocks are fork-tender and the meat pulls easily from the bone.
Remove ham hocks; when cool enough to handle, pull off the tender meat and return it to the broth or use as desired, discarding bones and excess fat. Strain vegetables from broth if desired.
