Ham hock

The lower portion of a hog's hind leg, including meat, bone, tissue, fat, etc. Usually cut into 2-3 inch lenths and cured or smoked (or both). Often used to flavor long cooking bean dishes or stews.


Season:

available year-round

How to prepare:

These are sometimes thrown into Southern stews to lend a smoky flavor.

Substitutions:

cubed ham (substitute 1/4 pound ham per hock) OR smoked turkey drumsticks OR salt pork OR bacon

Popular Ham hock Recipes