What is the difference between ham hocks and pork hocks

It is the smoked ham hock or cured ham hock that comes into question. Some may say since it is cured or smoked that it may not need to be refrigerated. All meat needs to be refrigerated. While it is true that smoked meat has low moisture content that gives it a long shelf life, it is still susceptible to bacterial contamination so please refrigerate. Originally the hocks were used in recipes since they were the lower quality cut of meat and allowed it to be more affordable in everyday cooking.

Hocks are enjoyed throughout the world for their protein and flavor. Having said that, it is important to know the difference between a ham hock and a pork hock. Typically the skin is left on the hock, as it does render and release a lot of flavor.

Especially if you are using the ham hock to make a soup. One thing that you can do is score the skin rind before roasting. Scoring the involves slicing several lines across the pork skin. The reason for doing this is to allow fat to escape and allowing the rind to crisp up. What you end up with after scoring the pork rind is called crackling or rind. Pork rinds are actually made from skin. The kind you want is called crackling and you can further bake these pieces to get a very crispy topping for your meal.

Bacon is a great substitute to use when needed in place of a ham hock. You want to go with a smoked bacon. You may need to add in extra salt or even use bacon grease to get extra fat rendering that would otherwise come from the ham hock.

Also if you plan to use bacon as a substitute for example with a baked bean recipe. Partially cook the bacon first, then when you add in your bacon later there is still rendering to be had. Take it back and tell the store they are spoiled. Smoked and cured meat isn't good forever Linda C. Any pork recipes? Ham Hocks. Hickory hog hocks.

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Ham hocks vs. Email Save Comment 3. Sort by: Oldest. Newest Oldest. Like Save. Related Discussions Any pork recipes? We buy fresh pork - usually in lb. I grind it and pack in lb. This makes it easy to just grab a carton and have quick sausage for breakfast, or for meat in a spagetti sauce, etc. I found this easier than making a lot of sausage at once - adding garlic, fennel, salt, pepper, etc. Some of the big portion is cut in cubes and frozen that way for convenience as well.

Some pieces are cut into steak-like sizes, for use in breaded pork steak recipes - dipped in egg wash, flour and bread crumbs and fried in peanut oil and garlic. For Italian type sausage - which we use lots of - I mix the ground pork with fresh chopped garlic, fresh fennel seeds, sometimes adding cheese or various hot peppers - as butchers would do when making sausage.

When Ken was posting, he gave me the idea, and it has worked well for our needs. I don't bother to put it in a sausage casing, but may try it some day. Due to this reason, it is not ideal to substitute one for the other since they each impart a distinct flavor and differ in the way they are used in recipes. Since ham hock goes through a curing or smoking process, it is typically used for flavoring a dish by either adding the meat back in or keeping it separate. The typical cooking time for ham hock is about hours.

The majority of the time hocks are bone-in, which means that you can cook the ham hock in a soup or stew and remove it at the end to either pick off the meat and add it back to the recipe or enjoy it on its own. Some common recipes where ham hock goes wonderfully include potato and ham hock soup , ham hock and white bean stew, and split pea and ham soup.

Pork hock is raw and uncooked, offering versatility and allowing it to be used in a variety of applications. It can be roasted, braised, or boiled, and the typical cooking time is around hours. Pork hock is popular in Germany where it is enjoyed at Octoberfest in the form of a dish called Schweinshaxe. Ham hock is a fatty cut of pork that has a rich, smoky flavor. Bacon is one of the best alternatives to use in place of ham hock since it is a similar fatty cut.

Just make sure that the bacon you are using is smoked to get the same flavor. For a non-pork alternative, you may use turkey leg.