Ham is a popular alternative for holiday meals that don't want to utilize turkey, but it's far from a full pig. So what part ...

My mother liked to use ham shanks instead of ham hocks because they have more meat on them. The hock is right above the foot, while the shank is closer to the shoulder. However, shanks are ...

Shankle rump jerky, ham hock t-bone pork tri-tip. Ham hock strip steak hamburger, turkey shankle pig beef tongue jerky biltong cow drumstick. Short loin tri-tip boudin, pancetta ball tip sausage ...

Cover with cold water and leave to soak overnight. Put the ham hock in a large saucepan, cover it with 1½–2 litres/2½–3½ pints cold water and bring to the boil. As soon as it has reached ...

Place the ham hock in a pot and cover with cold water. Add the onion and celery and bring to a simmer. Cook for about 3 hours or until the ham is tender. Remove ham from stock and set aside.

My late grandmother would be proud of this dish – she used to cook a ham hock every week religiously, serving it hot for supper and then cold in salads and sandwiches, with a split-pea soup made ...