Ham hock is the smoked pork cut commonly used to season Southern greens, beans, and other soul food dishes.
A ham hock is the joint between the pig’s foot and leg. It contains skin, bone, connective tissue, and meat, making it particularly useful for long simmering. The cooking liquid absorbs smoky, salty, and savory flavors as the hock cooks.
Southern cooks traditionally use ham hocks in dishes such as collard greens, black-eyed peas, and beans. The cut is generally a seasoning ingredient rather than the main portion of meat on the plate.
Ham hocks are sometimes confused with bacon or salt pork. All can add pork flavor, but a ham hock is a joint cut with a distinctive bone and collagen-rich texture.