Smoked Ham Hock

MeatPorkNot vegetarianSmokySaltyUmamiRichPorkyGelatinous

Nutrition (per 100 g)

Calories: 232
Protein (g): 19
Fat (g): 17
Carbs (g): 1
Fiber (g): —
Sodium (mg): 980

Cured and smoked pork; sodium can be high and varies by producer. Skin and connective tissue contribute collagen and fat when simmered.

Storage

Room temp: up to 0 days
Refrigerated: up to 3 days
Frozen: up to 90 days

A smoked ham hock is the lower pig shank that has been cured and smoked, with skin, fat, and bone intact. It delivers deep smoky, salty richness and releases gelatin that gives broths a silky body. Simmered whole to tenderize, it flavors beans, greens, soups, and stews and is sold whole or pre-sliced.

Curing and smoking pork hocks developed across Central and Eastern Europe and took strong root in German, Polish, and Southern U.S. cuisines. The preservation method made the cut a staple for long-cooked dishes and it remains widely produced by smokehouses and butcher shops.