Ham hocks come from the pig's lower leg -- specifically, the joint that connects the leg and the foot. There's a little meat, a good amount of fat, and tons of connective tissue in that region ...

Since a ham—the kind we spiral-cut, glaze, or slice and serve inside hoagies—is from the upper part of a pig’s hind legs, a ham hock isn’t technically part of the ham.

In a large saucepan, combine the beans, onion, carrot, garlic and bouquet garni. Cover with water or stock, bring to a boil and simmer until very tender, about 30 minutes.

Ham hocks are sometimes used as the main protein in a dish, such as with the German specialty scheinshaxe -- which is one of the 15 German dishes you need to try.In this recipe fresh, uncured and ...