Ham Hock

A ham hock, also known as a pork knuckle, is the joint between the pig’s leg and foot. It contains a mix of meat, fat, skin, and connective tissue, making it ideal for slow cooking methods like braising or simmering. While not typically eaten on its own, the ham hock is prized for the rich, smoky flavor it imparts to soups, stews, beans, collard greens, and other hearty dishes. It’s commonly used in Southern, German, and Eastern European cuisines, often as a flavorful base ingredient.