Ham Hocks

Comes from:

The hock aka pork knuckle is the bottom of the leg bone – not ham, not ankle, not foot. We sell our fresh ham hocks whole or cross-cut and skin on. You want another size? Place a special order.

Best cooking method:

Use a ham hock in soup, a pot of beans, or greens. Make a terrine or try cooking schweinshaxe, a Bavarian beer hall staple, which involves boiling it for a few hours (in water or beer), then baking. Here’s a blog post on cooking ham hocks from our website. 

Tips:

Josh’s favorite way to cook ham hock is to braise it until the skin is translucent, chill it in the fridge, then bread it, and fry it .

Similar cuts:

None.

Ordering instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.