Ham hock is the lower leg joint of a pig, taken from the area between the ham or shoulder and the foot. It is also called pork hock or shank in some markets; the French term is jarret de porc. The cut contains bone, skin, connective tissue and a modest amount of meat, making it especially useful for slow cooking and adding gelatin to stocks and braises.
A front hock comes from the foreleg, while a rear hock comes from the hind leg below the ham. The exact market name and fabrication vary by country and supplier. Hocks may be sold fresh, cured, smoked, split or whole. Confirm whether the product is raw, cured, smoked or already cooked before planning production.
Fresh hocks are commonly braised or simmered slowly until the connective tissue softens and the meat can be separated from the bone. Cured or smoked hocks are often used to flavour soups, beans, lentils and stews. They can also be pressed into terrines or served as a substantial braised portion.
Example: simmer a smoked ham hock with white beans and aromatics, or braise a fresh pork hock until tender and finish the skin under high heat for texture.
A ham hock is the lower leg above the foot and contains a different balance of meat and connective tissue. A trotter is the pig’s foot itself and is particularly rich in skin, tendons and collagen.
Chef’s tip: check the salt level of cured or smoked hocks before adding salt to the dish. Cool cooked hocks rapidly under an approved process and store them under refrigeration.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
