What Is Ham Hock?
And what’s the difference between ham bone and ham hock?
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By Layla Khoury-Hanold for Food Network Kitchen
Layla Khoury-Hanold is a contributor at Food Network.
If you've ever had a soup or side dish with an especially rich, smoky pork flavor, chances are ham hocks are to credit. But what is a ham hock, exactly? Here, we dive into the world of ham hocks, including how to use them and our favorite recipes.
What Is Ham Hock?
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. They are rich in collagen and fat, and may be used to enrich dishes like collard greens and black bean soup, or add a hit of smoky flavor to condiments like our Quick BBQ Sauce. Cooks also use ham hocks in Hoppin’ John, a dish of slow-simmered black-eyed peas and rice. Ham hocks are sold fresh or frozen, and are typically more economically priced than bacon, pork chops and loins.
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What’s the Difference Between Ham Bone and Ham Hock
A ham bone and ham hock are two different parts of the pig. Ham bones typically come from the leg, while ham hocks come from the shank or bottom part of the leg, close to the ankle. Ham hocks are typically sold cured and smoked, so they provide more flavor than ham bones. And, even when a ham hock isn't smoked, its abundance of collagen and connective tissue make it more impactful in recipes. Ham bones do impart flavor, but if you want to impart rich, meaty essence to a dish, they’re not interchangeable with ham hocks.
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How to Use Ham Hock
Use ham hocks to add richness and smoky, porky flavors to dishes by cooking them low and slow in soups, stews, stocks and braises. Once the meat has cooked, you can shred or chop it and then add it back to the soup or stew; or reserve it to use in salads, quiches or casseroles. Ham hocks make an excellent addition to a slow cooker filled with beans, or they can be used in Instant Pot recipes to enhance stocks, braised greens or stews. Ham hocks can also be boiled, braised or slow-roasted and eaten as part of a main dish, though they’re more often treated as a flavor enhancer.
Ham Hock Recipes
Renee Comet
Ham hocks do double duty in this creamy, hearty soup. As they simmer in a pot with beans, herbs and aromatics, the connective tissue breaks down and the collagen melts into the broth, creating a rich, savory base. Once cooked, the meat is removed, cut into small cubes and stirred back into the soup.
Armando Rafael, Armando Rafael Photography
Ham hocks and crumbed bacon add deeply porky essence to this satisfying soup. With its combination of black-eyed peas and rice, it’s reminiscent of Hoppin’ John, another New Year's Day favorite thought to bring good luck to the year ahead.
Renee Comet
Split pea with ham soup is a classic way to use up leftover Easter ham, but we recommend subtituting ham hocks for ham bones. Once cooked, the meat from the hocks can be shredded or cubed and added to the soup.
Ham hocks bring a smoky, porky flavor and lovely texture to these tender red beans. They also complement the piquant andouille sausage in this dish.
Teri Lyn Fisher
Using a pressure cooker for this recipe transforms hearty vegetables, chuck roast and tomato broth into a savory, filling stew in in a flash. The smoked ham hocks are invaluable here, providing meaty flavors and savory richness.
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