ham hock or ¾ cup cubed ham
Ham hocks are high in protein and contain significant amounts of collagen and gelatin; they are also notably high in sodium due to the curing process and provide important micronutrients including zinc and B vitamins.
About
A ham hock is the joint and surrounding meat from the hind leg of a pig, typically cut just above the hoof. The term "hock" refers to the tarsal joint (equivalent to the ankle in humans), and the cut includes dense connective tissue, collagen, and marrow bones that become gelatinous when slow-cooked. Ham hocks are usually cured and smoked, imparting a distinctly savory, salty, and slightly sweet flavor characteristic of traditional cured pork products. The meat is deeply flavorful but requires long, moist cooking methods to become tender, making it ideal for broths, stocks, and braised dishes where the collagen transforms into gelatin and enriches the cooking liquid.
Culinary Uses
Ham hocks are primarily used as a flavoring agent and base ingredient in slow-cooked preparations, particularly in soups, stews, and braises where their rich, salty character infuses the entire dish. Traditional applications include Southern collard greens, split pea soup, bean stews, and stocks. The high collagen content yields gelatinous broths highly prized in classical cooking. When cubed or shredded after cooking, ham hock meat adds protein and umami depth to composed dishes. The smoked, cured character makes ham hocks particularly suited to rustic, peasant-style cooking across European and American cuisines.