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.
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 .
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.