Ham hocks are essential to creating that distinctive, rich, meaty flavor you probably associate with split pea soup and Southern greens. But what exactly is the cut of pork — and what can you use if you can't find one? Here's what you need to know.
What Is Ham Hock and Where Is It on a Pig?
A ham hock, or pork knuckle, is the joint that attaches a pig's foot to its leg. While a hock is not technically an ankle, its anatomical location corresponds to that of a human ankle or lower calf region.
Ham hocks are not to be confused with the pig's shank (shin) or trotter (foot).
As it is, the hock itself isn't particularly appetizing at first glance. It largely consists of skin, tendons, and ligaments. The meaty parts require a fair amount of cooking to become palatable — of course, the meat is deliciously succulent once prepared.
That's not to say they can't be eaten by themselves. Ham hocks are eaten whole in many traditional European recipes (like the German Eisbein or Polish Golonka).
Most often, though, they're cooked slowly with soups, vegetables, or sauces.
As the hock cooks in hot liquid, its collagen and fat dissolve into the stew, imparting a distinctive, savory, smoky taste unique to the cut of meat.
The humble ham hock is essential to various traditional dishes in the American South. In particular, it's a key ingredient in many recipes for both collard greens and pinto beans.
Other dishes you may be familiar with that rely on ham hocks for their rich and smoky flavor are split pea soup and certain navy bean recipes.
Where to Buy a Ham Hock
You can buy them fresh, but hocks are typically cured with salt and smoked — that's what gives them that delicious, bacon-y flavor.
In general, ham hocks are not hard to find. They're available in most grocery stores and butcher shops. Many times, they're sold in pairs.
The best part? Ham hocks are usually inexpensive (often just a few dollars per pound).
Ham Hock Substitutes
If you can't find a ham hock, don't worry. You can easily substitute pork shank, smoked bacon, or smoked sausage without affecting your recipe too much.
Not eating pork? Smoked turkey bacon should work just fine.
Vegetarians may have a tougher time replicating the ham hock's rich flavor and the unctuous mouthfeel it gives to stewed dishes. When you're looking to cook a meat-free version of a recipe that calls for a ham hock, add a little extra oil to compensate for the lack of renderings. It's also important to increase the amount of salt and seasoning, as you won't have the cured pork infusing the other ingredients with savory, salty flavor. Meanwhile, adding smoked paprika can help make up for the lost smokiness.
Ham Hock Recipes
Ready to try your hand at cooking with ham hocks? Check out a few of our favorite recipes that call for the cut of pork:
If you can't get your hands on ham hocks, or are in a cooking pinch, you can use bacon, pancetta, guanciale, or smoked pork sausage in place of them. You can also use other parts of the pig that are packed with flavor but less prized like jowl bacon, pig trotter (the feet), or the ears.
A ham hock, sometimes called pork knuckle, is the joint between the tibia and fibula and the metatarsals of a pig's foot where the foot was attached to the hog's leg.
A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.
Of course ham hocks are off the table in my kosher kitchen, but the idea got me thinking, and whetted my appetite for my long lost favorite soup. I did some research and found that smoked turkey leg would make a good replacement for ham hocks, adding smokiness and flavor to the soup.
Ham hock is high in protein, but also brings with it a share of fat, saturated fat, so should therefore be eaten in moderation. In terms of minerals, ham hock also contains sodium and potassium.
But unlike bacon, ham hocks have less rendered fat and more collagen, a direct result of having a bone. Because ham hocks and bacon can be used almost interchangeably when it involves soups, stews, braised vegetables, or casseroles, ham hocks tend to get overlooked.
You can easily substitute pork shank, smoked bacon, or smoked sausage without affecting your recipe too much. Not eating pork? Smoked turkey bacon should work just fine. Vegetarians may have a tougher time replicating the ham hock's rich flavor and the unctuous mouthfeel it gives to stewed dishes.
Pork knuckle is variously known as pig knuckle, pork shanks, pork hock and ham hock (though this also refers to smoked or cured hocks). For German Pork Knuckle, we specifically need the rear leg knuckles / hocks because they are much bigger and meatier.
Ham hocks are inexpensive, thick cuts of leg meat that can be cooked and used in a variety of ways. They can be smoked for a flavorful option, roasted in the oven until crispy, or boiled on the stove.
Also known as pork knuckle, ham hock is the shank portion of the hog's hind leg. Ham hocks are often cured and smoked, which gives them aromas and flavors similar to bacon.
Ideally, a clean tea towel, a clean pillowcase, large piece of calico fabric, or a purpose-made ham bag. Rinse your cloth of choice in a solution of two cups white vinegar and two litres of water and allow it to dry before wrapping the whole ham in the fabric before storing in the fridge.
If you can't find country ham, substitute bacon or prosciutto. Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Salt the water generously and bring to a boil over medium heat.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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