ham hock or ham bone

A ham hock is the joint between the tibia and metatarsus of the hind leg of a pig, typically cured and smoked as part of traditional pork preservation. The ham bone refers to the skeletal portion of the ham itself, though the terms are sometimes used interchangeably in culinary contexts. Ham hocks are heavily connective tissue-based with significant amounts of collagen, fat, and marrow, offering pronounced pork flavor from curing and smoking processes. The meat yield is relatively low, but the rendered gelatin and concentrated flavor make them invaluable in stock production and slow-cooked braises.

Ham hocks are quintessential in stocks, soups, and braised dishes where prolonged cooking renders their collagen into gelatin, enriching broths with body and depth. They appear prominently in American Southern cuisine—particularly in collard greens, black-eyed peas, and bean soups—and are central to European peasant cooking traditions including German split pea soup and French pea and ham soup. The cured, smoked exterior imparts salinity and smoke notes that season entire pots of legumes or vegetables without additional seasoning. They are typically simmered for 1–3 hours until meat is tender enough to shred and bone marrow releases into the cooking liquid.