When using ham for flavorful soups or stews, you may be wondering if it's better to use the bone or the hock. Here's the ...

Smoked pork hocks (also known as smoked ham hocks) are cured and brined, then slow-cooked to perfection. They deliver tender, ...

Place the ham hock in a pot and cover with cold water. Add the onions and celery and bring to the boil. Simmer until fork tender. Alternatively put in a pot, cover with a lid and bake in a 160oc ...

Hocks can be salty and smoky so I advise soaking overnight in cold water. Keep covered in the refrigerator. The meat on a bacon hock takes longer to become tender, so cook on stove-top for an hour ...

Buy smoked bacon hocks from your butcher, the kind you would use for a pea-and-ham soup. Allow 1 per 2 guests. Left-overs and the hock bones can be converted to a soup base the next day.