Ham Hock

Ham hock is the pork knuckle—the joint between the pig’s shank and foot—often sold smoked and cured. It is rich in connective tissue and skin, which melt into gelatin during long cooking, lending body and a deep, savory smokiness to dishes. While there’s not a large amount of lean meat, the flavorful collagen and marrow make it prized for brothy preparations.

Common across Southern U.S., Caribbean, and Central/Eastern European cooking, ham hocks are typically simmered low and slow in beans, greens, soups, and stews, then the tender meat is shredded and returned to the pot. Fresh (unsmoked) hocks exist, but the smoked variety is most common in markets; both require extended moist heat or pressure-cooking to become silky and yielding.