The ham hock is the extreme shank end of the leg bone of a pig that has been preserved through our homemade wet curing process with bone in. Then smoked for 4 hours.
Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces. It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavo7r to various dishes. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans.
This joint is used in the Philippine delicacy of crispy pata.
