Ham hock

A ham hock, also known as a pork knuckle, is the joint located between a pig's tibia/fibula and its metatarsals, essentially the lower part of the leg. It is not part of the ham or the ankle, but rather the shank end of the leg bone. Comprising skin, tendons, and ligaments, ham hocks require slow cooking methods, such as stewing or braising, to become tender and flavorful.

Ham hocks are commonly used in a variety of dishes, including soups, stews, and meaty greens. They are a staple in soul food and Southern American cuisine but are also embraced in German, Austrian, Polish, Swedish, Canadian, and Italian culinary traditions. They contribute a unique flavor and texture to dishes such as scrapple, eisbein, golonka, fläsklägg med rotmos, and stinco.