Ham sandwich

Ham hock is a cut of pork that comes from the pig's leg, specifically the area between the ham and the foot, or "hock". It is a flavorful, though tough, cut of meat due to the high amount of collagen, connective tissue, and bone present.

Culinary Uses

Ham hocks are often used in slow-cooked dishes such as soups and stews, where the long cooking time allows the tough meat to become tender and the collagen to break down, adding richness and body to the dish. They are a key ingredient in many traditional dishes around the world, including the Southern United States' Hoppin' John, Germany's Eisbein, and the United Kingdom's Pease pudding.

In the United States, ham hocks are often smoked and are a staple of Southern cuisine. They are used to flavor dishes such as collard greens, black-eyed peas, and cabbage. In the Midwest, they are a common ingredient in bean soup.

In Europe, ham hocks are often cured and served as a cold cut or used in dishes such as the French Petit Sale, or the Italian Cotechino Modena.

Nutrition

Ham hocks are high in protein, but also high in fat and cholesterol. They are a good source of vitamin B6 and vitamin B12, as well as minerals such as zinc, phosphorus, and iron.

See Also

• Pork
• Ham
• Soul food
• Cuisine of the Southern United States