Ham hock — smoked pork knuckle (lower joint above the foot), salty and gelatinous when cooked. Flavors collard greens, split-pea soup, southern beans.
Where it comes from
The ham hock — the joint between a pig's leg and foot — is a cut of frugal, flavour-packed cooking from the American South to Germany, all collagen and smoke.
In the kitchen
Slow-simmered, it lends deep savour to greens, beans, split-pea soup and stocks.
Across cuisines
Ham hock is a cut of pork from the lower leg, used to add depth of flavor to soups, stews, and braises. It is often smoked or cured before cooking, which enhances its savory profile. Ham hocks are commonly used in Southern U.S. and European cuisines.
