What are ham hocks made of?
A ham hock, or pork knuckle, is the joint that attaches a pig's foot to its leg.
Ham hock, also known as pork knuckle, is the joint where the pig’s foot attaches to its leg, like a human ankle. It can be taken from either the front or back legs, and comprises around 4 inches of bone, with plenty of collagen, connective tissue and a small amount of meat, surrounded by a thick band of fat and skin. It is an inexpensive cut of meat and tends to be cured with salt and smoked, giving it a rich, salty, smoky flavour, similar to bacon.
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.
There is not enough meat on a ham hock for a substantial meal, but its intense flavour makes it something of a delicacy, and it is often given a sweet glaze to contrast with the smoky saltiness of the meat. It should be cooked low and slow until the meat is falling off the bone, then shredded and eaten hot or cold.
Ham hock is also used to infuse soups and vegetable dishes with extra flavour. Again, this cut benefits from slow cooking, and should be simmered in soup, or braised with veggies for as long as possible. This causes the collagen and fat to dissolve, infusing its surroundings with a deliciously rich, salty, oily, smoky flavour. After cooking, remove the hock from the dish, shred the cooked meat and add back in. Using ham hock to infuse a dish with flavour is particularly popular in Southern cooking, and is often used with ingredients like pinto beans and collard greens.
This beautifully flavoured soup from Gourmet Traveller is rich with aromatics, spices, chunky veg and salty, smoky ham hock. It is also extremely nutritious thanks to the protein, minerals and antioxidants provided by the various ingredients.
This stunning, chef-created dish from S.Pellegrino Award winning Kathryn Ferries is a light, modern take on a Slavic classic, and is sure to be the talk of any dinner party. Gnudi are similar to gnocchi, made with ricotta cheese instead of potato, making them lighter.
A Southern classic, made with black-eyed peas and ham hock, and traditionally eaten on New Year’s Day. The delicious, almost smoky flavour of this recipe ensures you’ll be starting the year on the right foot.
Nothing says the festive season like ham glazed with sticky orange and spices. This salty, sweet, smoky treat from BBC Good Food makes the perfect Christmas ham. Delicious warm or cold, it will keep in the fridge for up to five days.
Another fantastic recipe with Christmas around the corner, ham hock boiled in ginger beer and glazed with honey and mustard, courtesy of Delicious Magazine. Use up any leftovers with poached eggs on sourdough as a brunch treat.
Salty ham hock adds real depth of flavour to this fresh garden salad from Delicious Magazine. A flavour-packed side dish for any summery or barbecue table.
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).
Ham hocks are used primarily to flavor dishes.
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.
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).
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.
