Braise fresh ham shank at 325F (163C), then quickly roast it at 450F (232C) to crisp the pork crackling. (It won’t get super ...

I'm not from the South, but you'd never know it by dining at my table. Catfish, hoppin' John and greens with corn bread are in regular rotation in my kitchen. It's not just because of the earthy, ...

Ham hock or pork knuckle is a real peasant-style cut from a pig. There's much to love about it, not least the simplicity of its cooking, being tremendous served in a crisp buttered baguette with Dijon ...

It’s easy to confuse with a ham bone, but they’re actually different. Find out why—and what a ham hock can do for your recipes. You can order a deli meat ham sandwich at a sub shop, and many American ...

Want to know the secret to a savory pot of collard greens or a slow-cooked potato soup? .The addition of a collagen and fat-laden ham hock.Hocks are typically cured with salt and smoked and will ...

1. In a soup pot over medium heat, heat the olive oil. Add the butter and when it is foaming, add the onion, garlic, thyme sprigs, and a pinch each of salt and pepper. Cook, stirring often, for 5 ...

When most people think about ham hocks, the first thing that comes to mind is the depth of flavor you get from adding them to delicious comfort food dishes like black-eyed peas. It's not the fanciest ...

In this country the pork, or ham hock, was historically considered a castoff in fine kitchens, and was one of the cuts offered to the servants and slaves, or simply discarded as trash. It is only now ...

If you've ever ventured into the world of comforting soups or hearty stews, you've probably come across recipes that call for either a ham bone or a ham hock. While these two might sound ...