Ham Hock

• Add ham hock to bean soups or lentil stews for a smoky, meaty flavor that complements hearty legumes.
• Use ham hock in slow-cooked greens like collard greens or kale to infuse them with a rich, savory taste.
• Incorporate ham hock into braised dishes, such as braised cabbage or potatoes, for added depth and richness.
• Simmer ham hock in stock or broth to create a flavorful base for soups, gravies, or sauces.
• Shred the cooked meat from ham hock and use it as a topping for salads, baked potatoes, or pasta dishes.
• Include ham hock in traditional recipes like split pea soup or cassoulet for an authentic, smoky flavor profile.

• Rich in protein, supporting muscle growth and repair.
• Contains essential vitamins like B6 and B12, which aid in energy production and brain health.
• Provides minerals such as zinc and iron, which are crucial for immune function and oxygen transport.
• High collagen content, which may support joint health and skin elasticity.
• Offers a flavorful base for soups and stews, reducing the need for added salt or fat.

Ham hocks should be stored in the refrigerator if fresh, ideally in an airtight container or tightly wrapped in plastic wrap to prevent drying out. If vacuum-sealed, they can be kept in the fridge until the expiration date. For longer storage, freeze ham hocks in a freezer-safe bag or container; they can last up to 6 months when frozen. Thaw in the refrigerator before use to maintain texture and flavor.