ham hocks or 1 ham end or ham bone with some meat

MeatYear-round. Smoked ham hocks and ham ends are shelf-stable shelf-stable preserved products available consistently throughout the year, though traditionally more prominent during winter months and holiday cooking seasons in American kitchens.

Rich in collagen, which converts to gelatin during cooking, providing joint-supporting compounds; high in sodium (particularly smoked varieties) and fat, with protein from the meat. Contains B vitamins and minerals including iron and zinc.

About

A ham hock is the joint between the tibia and metatarsal bones of a pig's hind leg, typically including the lower leg meat, skin, and bone. Ham hocks are commonly available either fresh or smoked, with smoked versions being the most prevalent in American cuisine. The cut contains significant connective tissue, collagen-rich meat, and fat that become gelatinous when slow-cooked. Ham ends or ham bones with meat refer to the remaining portions of a cured, cooked, or smoked ham after slicing, retaining marrow and meat clinging to the bone. These economical cuts are prized for their ability to impart deep, savory flavor and rich body to broths and long-simmered dishes.

Culinary Uses

Ham hocks are essential to Southern American, Caribbean, and Northern European cuisines, where they function as a foundational flavoring agent rather than a standalone protein. They are classically used to season slow-cooked beans (collard greens, black-eyed peas, legume soups), stocks, and braises. The rendered fat, gelatin, and smoky, salty meat create complex depth. Ham hocks are typically simmered for 1-3 hours, releasing flavor into the cooking liquid. Ham ends and bones serve similar purposes, ideal for stock-making or for adding to soups, stews, and grain dishes where long cooking develops their flavor. They are less often served as a main dish but are frequently picked for their meat after cooking.

Forms & Preparations

  • Smoked ham hock (whole joint) — Cured and smoked, with skin, meat, and bone intact; most common form; used whole for flavoring soups, beans, and stocks.
  • Fresh ham hock (uncured) — Raw pork leg joint; less common, requires longer cooking and more salt seasoning; yields lighter, less salty broths.
  • Ham end or ham bone with meat attached — Sliced-off portion of a finished ham with meat clinging to the bone; used interchangeably with ham hocks for flavoring.
  • Diced ham hock — Cut into smaller pieces for more even distribution of flavor in dishes and faster cooking; meat separated from bone can be shredded after cooking.
  • Ham hock stock or broth (prepared) — Pre-simmered cooking liquid resulting from hock preparation; concentrated in gelatin, salt, and pork flavor; used as a base for soups or gravies.