What the Heck is a Hock?

Creamy Potato and Ham Hock Soup

What the Heck is a Hock?
If you’ve ever studied our product list and wondered “what exactly is a hock?”, this post is for you!  One of the benefits of sourcing food directly from the farmer is that we offer access to nearly every part of the animal, including things you might not find in most stores. 

Hocks are the joint on the rear leg of the pig. Sometimes called ham hocks or pork knuckles, they’re adjacent to the shank and then the ham (the rear end of the pig).  

Hocks have a good amount of meat attached to bone, so perfect for slow cooking to release the collagen.  Because the hock is a joint, there’s a lot of connective tissue, which needs to be cooked low & slow to tenderize.  The moist, tender meat is covered in a tasty layer of fat & skin.  We generally offer them smoked, which brings a delicious flavor to your table.  Hocks star in traditional dishes of many different cultures, but here are two basic recipes to get you started.  What's your favorite way to prepare hocks?
Hocks & Beans
1 lb dry beans of your choice (pinto, navy, etc).
1 large smoked ham hock (or 2 small)
1 large onion, finely chopped
2 cloves garlic, minced
2 diced red chili peppers (optional)
1 tsp salt
¼ tsp black pepper

1. Place beans in a bowl with enough water to cover, and soak overnight.
2. Drain beans, rinse, and remove any debris.
3. Put beans in a stockpot (or slow cooker) with 12 cups of water.  Add rest of ingredients.
4. Bring to a boil, then reduce heat to medium-low & allow to simmer for 90 minutes.  (If using crockpot, cook on high for 3 hours or low for 5-6+ hours.  Stir occasionally.  Meat will fall from the bone.
5. If a thicker broth is desired, continue to simmer up to 6 hours.
6. Serve with or without broth.
7. Variation: Sear the hock in oil in skillet until browned on all sides, prior to adding to beans.

Creamy Potato & Ham Hock Soup
10 C chopped potatoes
2 lb smoked ham hocks
2 C chopped yellow onion
1 C chopped celery
3 cloves garlic, minced
2 ½ tsp salt
1 tsp black pepper
5 C water or broth
1 C heavy cream

1. Place potatoes, hocks, onion, celery, garlic, salt, pepper and water in a stock pot or slow cooker. Cover, bring to a boil then simmer until potatoes are tender (cook on high in slow cooker for 4 hours).  Remove hocks and place on a plate to cool.
2. Puree soup in pot with immersion blender until creamy but chunks of potato remain.  Add cream & stir.  Remove meat from hocks, chop, and stir into soup.   (If you don’t have an immersion blender, you can pour the soup into a blender in batches).  

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