The exact cooking time for ham hocks depends on the cooking method and the cooking temperature; for example, ham hocks that are boiled in broth on low heat should cook for one or two hours. With cooking methods, such as smoking or braising, the meat can be tested for doneness based on texture.
Ham hocks are a part of a pig's leg, and they contain both skin and collagen, which are both helpful indicators of doneness. Fully cooked ham hocks will be tender, and the meat will separate easily from the bone and skin. Cooked ham hocks that remain tough after extended cooking at a relatively low temperature should be cooked further to ensure doneness.