It ’s wanton to confuse with a gammon bone , but they ’re actually dissimilar . determine out why — and what a ham Rhenish can do for your recipes .
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you may order adeli meatham sandwich at a torpedo shop , and many American families shareEaster hamif they observe the holiday . And for many who were deliver and raised in the South , ham hock might just be your family ’s arcanum to the best slew of beans or greens .
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For those in the northerly states — and even among some Southerners — it can be surprising to learn that ham Rhenish is n’t really from the ham at all . So what is a ham hock , really , and what are the best ham hock recipes to put it to good use of goods and services ? We spoke with Southern chef to get the dish .
What Is a Ham Hock?
Since a ham — the kind we coil - cut , glaze , or slice and serve inside hoagies — is from the upper part of a Sus scrofa ’s hind legs , a ham Rhine wine is n’t technically part of the ham actor . Think of ham as the thigh and butt portion of a pig ’s back leg . The ham os is what remains after you laugh at and carve that dowery . A ham Rhine wine , conversely , is a meaty ivory portion that ’s similar to a hog ’s ankle joint ( if they had one ) .
“ A ham hock , also anticipate a pork knuckle , is the bottom part of the slovenly person ’s leg that confiscate the foot , ” says Kelsey Barnard Clark , chef and owner of Eat KBC in Dothan , Alabama and the author ofSouthern Get - Togethers .
Ham hock-joint is standardized to ham and ham bone in some ways , adds Kevin Gillespie , chef and cobalt - owner of Red Beard Restaurants in Atlanta , Georgia . Of of course , all come from pigs , and “ the prep for ham hock is almost identical to gammon that you slit for a sandwich : it ’s cured and smoke , ” Gillespie says . “ The major difference of opinion is that ham hock is meant for seasoning . A ham os is often charter out after the meat is prepped . A jambon Rhenish still has the heart and skin attach . ”
This mean that ham actor hocks are not " debone , ” and by utilizing both the bone and the marrow attached to it in recipe , you ’ll make savory , salty , and smoky flavor , andwhat Barnard Clark calls a “ gelatinlike larder ” lineament .
Due to the osseous tissue , plus the sinew and connective tissue paper that are along for the ride , “ there ’s a lot of collagen in ham hock , which releases gelatin to give formula rich flavour , ” explain Jeb Aldrich , executive chef at Cataloochee Ranch in Maggie Valley , North Carolina .
Where to Buy Ham Hocks
In the South , you’re able to often find ham actor Rhenish in the meat section at supermarkets like Piggly Wiggly ( Barnard Clark ’s favorite ) . Many butchers across the country will also have them behind their counters . across the nation , it ’s soft to source online via retailer likeBroadbent , Wild Fork , andHeritage Foods .
essay out ham Rhine wine that ’s morose in colour and “ aggressively smoked , ” Gillespie propose . You ’ll loosely have two options :
How to Store Ham Hocks
Refrigerate jambon hocks in their original package , a aught - top bagful , or an airtight container . If your ham hock are vacuum - seal off , they ’ll last about 2 weeks . Otherwise , design to habituate them within 1 week .
“ If you ’re search to save it for longer , you may freeze the ham hock and melting when quick to apply , ” Aldrich says . rank your ham hock in a zip - top dish , label with the date , and stop dead for up to 1 class . “ Since it holds flavor well , you ’ll still get the smoked , flavorful benefits of using it unused . ”
How to Use Ham Hocks
As we hinted to earlier , wry - cure ham hock is often used as a signature savory element incooked greensas well as pots of attic or black eyed pea .
For what Aldrich call “ real Southern greens , ” try “ braisingcollardsand ironic - cure ham hock in blood , then sum up a morsel of acetum at the end , ” he recommend . OurSlow - simmer Kale with Hamwill coach you through how to DIY .
Barnard Clark opts to put teetotal - cure ham hock in almost any dish she plan to slow Captain Cook or braise , include all soup and chili recipes . Give this a go in this fan - favoritePressure Cooker Ham and Mixed Bean Soup . Or try it instead of Francis Bacon inRefried Black - Eyed Peas .
As for wet - cure gammon hock , Gillespie is fond of braising it whole and serving it similar to osso buco ( veal or beef shank ) , over rice or potatoes . Or roast the meat on the ivory , slice up it off , and expend the pork fordumplingfilling , he suggests .
No matter what gammon hock recipe you choose , aim for a low and slow strategy . The marrow tends to be tough and take some time to founder down to offer territory .
The Best Substitutes for Ham Hocks
If you ca n’t come up ham actor hock and are craving a similar flavor experience , our experts nominate the following runners - up :
