1 Package Smoked Ham Hocks
Remove the smoked ham hocks from the package and clean them by massaging them under warm water. Arrange the ham hocks in the slow cooker, add one tablespoon of salt, and cover them with water. Place on high and cook for eight hours (this can totally be done overnight). Add more salt to taste, if needed. Allow them to cool completely, which will congeal the cooking liquid, then store in plastic containers with liquid until ready to use. An opaque layer of fat will separate from the congealed liquid when cool; skim the fat off the top and discard.