Side Dishes
Paula Deen’s ham hock and beans recipe delivers that unmistakable Southern flavor—smoky, sweet, and deeply satisfying. The ham hock isn’t just an ingredient; it’s the secret weapon that infuses the beans with rich, savory depth while keeping them tender.
I’ve perfected this dish over years of slow-cooking experiments, balancing tradition with modern convenience. Whether you use a Dutch oven or an Instant Pot, the result is always the same: melt-in-your-mouth beans with a ham hock that falls apart at the touch of a fork.
What sets this recipe apart is the technique: soaking the ham hock overnight to unlock its full flavor, then simmering everything low and slow until the beans are creamy and the broth is thick.
The key ingredients—pork fatback, smoked paprika, and a splash of apple cider vinegar—create a harmony of smoky, tangy, and slightly sweet notes that define Southern comfort food. This isn’t just a side dish; it’s a centerpiece that deserves its own place at the table.
By the time you’re done, you’ll have a pot of beans so flavorful they’ll disappear faster than you can say “second helping.” The ham hock, now tender and infused with the beans’ essence, adds a luxurious texture that turns this into a meal-worthy dish.
Serve it with cornbread or collard greens for the full Southern experience, or enjoy it as-is—it’s that good.
This recipe works just as well for a weeknight dinner as it does for a holiday feast, making it versatile without sacrificing authenticity. Let’s get started on creating a dish that tastes like home, one slow-simmered bite at a time.
Ingredients for paula deen ham hock and beans
Six core ingredients, one legendary flavor—Paula Deen’s smoky-sweet Southern simmer in a pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Ham Hock 🍖 | 2 whole | Smoked, bone-in preferred |
| Dried Navy Beans 🌾 | 2 cups | Soaked overnight, drained |
| Pork Fatback 🥓 | ½ lb | Diced small, for smoky depth |
| Onion 🧅 | 1 whole | Yellow or white, chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced, for aromatic base |
| Smoked Paprika 🌶️ | 2 tbsp | For authentic smoky flavor |
| Apple Cider Vinegar 🍎 | ¼ cup | For tangy brightness |
| Bay Leaves 🍃 | 2 whole | Dried, for herbal depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Brown Sugar 🍯 | 1 tbsp | Light, for subtle sweetness |
| Fresh Thyme 🌿 | 1 tbsp | Chopped, optional garnish |
| Water 💧 | 6 cups | For simmering, adjust as needed |
The ham hock is non-negotiable here. Smoked pork hocks from the butcher’s case—ask for the ones with the richest marbling—are what give this dish its signature depth. Costco or Whole Foods usually carry them pre-smoked, but if you’re at a regular grocery store, check the meat section near the pork shoulders. Soak it overnight in cold water with a splash of vinegar to draw out impurities, then rinse before cooking. The beans? Dried navy beans are traditional, but pinto or black beans work too if that’s what you’ve got. Just make sure they’re not pre-cooked—they won’t hold up as well in the long simmer.
No smoked paprika? Substitute a mix of regular paprika and a pinch of liquid smoke—just don’t overdo it, or you’ll taste the artificial stuff. Fresh thyme is ideal, but dried works at one-third the amount (so that 1 tbsp becomes 1 tsp). The apple cider vinegar adds that tangy kick that balances the richness—Bragg is my go-to, but any good-quality vinegar does the trick. Short on pork fatback? Substitute bacon or extra ham hock rind for extra smokiness. And if you’re using an Instant Pot, skip the fatback entirely—it’ll make the pot too greasy. The brown sugar is subtle but essential; don’t skip it, but don’t overdo it either—this isn’t a dessert.
This dish tastes even better the next day, so make extra. Store leftovers in the fridge for up to 5 days, or freeze for 3 months—portion into containers for easy reheating. The ham hock will fall apart beautifully after simmering, so remove it before storing and serve it on the side for dramatic effect. If you’ve got cornbread or crusty bread, it’s the perfect vehicle for soaking up all that smoky broth. And if you’re feeling fancy, garnish with a sprinkle of fresh thyme or a drizzle of hot sauce right before serving—trust me, it makes all the difference.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally hands-off after the initial chop. Toss everything—ham hock, navy beans, fatback—into one pot, cover it with water, and let it simmer. By the time you’ve finished chopping the onion, the beans are already softening. That’s 20 minutes of not standing at the stove, and honestly? It’s a game-changer for busy nights.
- Smoky Depth Bomb: The ham hock isn’t just for flavor—it’s the star. That slow-simmered pork turns the broth into a rich, savory elixir, while the fatback adds a crispy, golden crust on top. Between us, the garlic cloves roasted right in the fatback? They caramelize into little nuggets of flavor that make every bite ridiculously good.
- Leftovers That Beg: This dish tastes even better the next day—yes, really. The flavors meld into something deeper, and reheating it is a cinch. I make a double batch on Sundays because my kids ask for it all week, and it’s the perfect lunchbox side or quick dinner when I’m too tired to cook.
- Budget-Friendly Soul Food: Navy beans and ham hocks are pantry staples that won’t break the bank. A single ham hock stretches this recipe to feed four, and the pork fatback gives it that restaurant-quality richness without the price tag. It’s the kind of dish that makes you feel like you’re eating fancy, even when you’re just feeding the family on a tight budget.
Step-by-step instructions for Paula Deen's ham hock and beans recipe
Here's how to bring Paula Deen's signature Southern flavors to life with this rich, smoky bean dish.
Prepare the Ham Hock and Pork Fatback
Start by rinsing the 2 whole ham hocks under cold water to remove any surface impurities. Pat them dry with paper towels and place them in a large Dutch oven or heavy pot. Add the 0.5 lb diced pork fatback around the ham hocks - this will render down and infuse the beans with deep, smoky flavor as they cook.
Place the Dutch oven over medium-high heat and let it warm up for 3-4 minutes until you see the fatback beginning to sizzle and release its aroma. This is where all that rich flavor starts building. You'll know it's ready when you can see the fat starting to brown slightly around the edges.
Sauté Aromatics and Season the Base
In the same Dutch oven, add the chopped 1 whole onion and cook for 5-6 minutes until it becomes translucent and begins to caramelize at the edges. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant - this should take just a moment as garlic burns quickly.
Now stir in the 2 tbsp smoked paprika, 1.5 tsp salt, and 0.5 tsp black pepper, making sure to coat the ham hock and fatback evenly. Add the 1 tbsp brown sugar and 0.25 cup apple cider vinegar, stirring to combine. The vinegar will add a bright tang that balances the richness of the ham and pork fatback.
Add Beans and Liquid for Simmering
Pour in the 6 cups water and add the 2 whole bay leaves. Bring everything to a gentle boil, then reduce heat to low. Add the 2 cups soaked and drained dried navy beans, stirring gently to distribute them evenly. The beans should be just covered by the liquid - if not, add a little more water.
Here's the thing - you want this to simmer gently rather than boil vigorously. Too much heat will toughen the beans and ham. You're looking for small bubbles breaking the surface occasionally, with occasional gentle rolls. This low-and-slow approach is key to developing those deep, complex flavors.
Simmer Until Tender and Flavorful
Cover the Dutch oven and let it simmer for 2 to 2.5 hours, checking occasionally. You'll want to stir occasionally to prevent the beans from sticking to the bottom. After about 1 hour, check the liquid level - you may need to add a little more water if it's reduced too much.
When the beans are fork-tender (they should be soft but still hold their shape), add the 1 tbsp chopped fresh thyme. The ham hock should be falling off the bone, and the beans should be creamy with a thick, hearty broth. Taste and adjust seasoning if needed - you might want to add a little more salt or vinegar to balance the flavors.
Rest and Serve with Perfect Texture
Remove the ham hocks and let them cool slightly before shredding the meat off the bones. Add this meat back to the beans along with any accumulated juices. Let the entire dish rest for 10 minutes before serving - this allows all the flavors to meld together and the beans to absorb the rich broth.
Serve the ham hock and beans hot, with the shredded ham distributed throughout. The beans should be tender, the broth rich and flavorful, and each bite should deliver that perfect balance of smoky, sweet, and tangy Southern flavors. This dish tastes even better the next day as the flavors continue to develop!
Pro Tips For Making Paula Deen Ham Hock And Beans
- BLANCH BEANS FIRST: Dump those dried navy beans straight into the pot and you’re asking for trouble—longer cook times and uneven texture. Instead, give them a quick 2-minute blanch in boiling water, then drain. This cuts soaking time by half and keeps them from turning to mush later. (Yes, even if you’re impatient like me.)
- CRACK THAT FATBACK: Don’t just toss in chunks of fatback—dice it into ½-inch cubes. Smaller pieces render faster, infusing the beans with flavor without leaving greasy clumps. My first batch had a sad, oily mess because I skipped this. Now I measure it out first so I don’t overdo it.
- SKIP THE CROWDED POT: Paula Deen’s recipe is generous, but if your pot’s full to the brim, the beans will steam instead of simmer. Start with half the liquid, let it reduce, then add more. The fatback and ham hock need room to crisp, not swim in their own juices.
- BROWN THE HAM HOCK: That ham hock isn’t just for flavor—it’s for color and depth. Sear it skin-side down in a hot pot until the skin crackles and turns golden. I learned this the hard way when my first batch tasted bland. Takes 5 minutes, but it’s the thing that matters most.
Flavor customization for this paula deen ham hock and beans
Spicy Kick
For those who love heat, add 1 tsp cayenne pepper or 2 tbsp hot sauce like Crystal or Tabasco when you stir in the smoked paprika. If you’re using dried beans, soak them in water with 1 sliced jalapeño (seeds removed) overnight for a subtle smoky-spicy base.
For extra heat, serve with pickled jalapeños or a sprinkle of red pepper flakes on top. 🌶️
Sweet Heat Balance
Increase the brown sugar to 2 tbsp and add 1 tsp cinnamon for a caramelized depth that pairs beautifully with the smokiness. For a touch of sweetness, stir in ½ cup diced apple or ¼ cup raisins during the last 30 minutes of cooking.
This works especially well if you’re serving with cornbread for a dessert-like finish.
Creamy Texture Boost
For a richer, more velvety texture, stir in ½ cup heavy cream or ¼ cup sour cream during the last 15 minutes of cooking. Alternatively, add 1 cup diced potatoes or ½ cup corn to thicken the beans naturally.
This variation is perfect for those who prefer a smoother, heartier consistency without losing the smoky flavor.
Herb-Infused Variations
Swap out thyme for 1 tbsp chopped rosemary or 1 tsp dried oregano for a Mediterranean twist. For a Southern-inspired herb blend, mix 1 tsp dried sage with the thyme.
Fresh herbs like parsley or cilantro can be added at the end for brightness, but they’ll wilt if cooked too long.
Slow-Cooker Adaptation
Transfer everything to a 6-quart slow cooker after sautéing the aromatics and seasonings. Cook on LOW for 8 hours or HIGH for 4-5 hours, adding 1 cup broth or water if needed.
The slow cooker’s gentle heat ensures the beans stay tender and the ham hock falls apart effortlessly. This method is ideal for busy weeknights or meal prep.
Instant Pot Shortcut
Use the SAUTÉ function to brown the ham hock and fatback, then add all ingredients (except thyme) and pressure cook for 20 minutes on HIGH. Release pressure naturally, stir in thyme, and let it sit for 10 minutes before serving.
This cuts cooking time by over half while keeping all the rich, smoky flavors intact. 💫
Nutrition facts
Frequently asked questions about Paula Deen's ham hock and beans
Why does Paula Deen's recipe use ham hock instead of regular ham?
The ham hock isn't just flavor—it's the secret weapon! The bone-in cut infuses the beans with deep, smoky richness as it simmers, while the meat falls apart beautifully. Unlike regular ham, the hock's connective tissue breaks down slowly, creating a velvety broth that transforms simple beans into a luxurious side dish.
Can I substitute pork fatback if I don't have any?
Yes! Use ½ lb bacon (chopped) or extra ham hock rind for smokiness. For a vegetarian option, try ½ cup olive oil or ¼ cup vegetable shortening, though the flavor won't be identical. The fat is crucial for developing that signature Southern depth—don't skip it entirely!
How do I know when the beans are done?
They're ready when they're fork-tender but still hold their shape—about 2-2.5 hours of simmering. The ham hock should fall apart easily when pressed. Taste one bean: it should be creamy inside with no hard center. If they're still tough, add ½ cup water and simmer 30 more minutes.
Can I make this in a slow cooker or Instant Pot?
For a slow cooker: brown the ham hock and fatback first, then transfer everything and cook on LOW for 8 hours. For an Instant Pot: sauté the aromatics, then pressure cook for 20 minutes on HIGH. Both methods preserve the rich flavors while saving time—just adjust liquid as needed.
What's the best way to store leftovers?
Let the beans cool completely, then store in an airtight container in the fridge for up to 5 days. For freezing, portion into containers (leave 1-inch headspace) and freeze for 3 months. Reheat gently on the stove with a splash of water—never microwave directly from frozen. The flavors actually improve overnight!