you've probably come across recipes that call for either a ham bone or a ham hock. While these two might sound interchangeable, they come from different parts of the pig and provide unique flavors ...

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 ...

If you've got ham hocks or leftover ham bones ... Combine 16 cups water, ham bone, onions, celery, and carrot in a large stockpot over medium. Bring to a simmer, skimming off scum that rises ...

In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions ... place it on a cutting board and remove meat from bone, discarding fat and skin. Finely dice meat and set aside.

Cube up your ham instead of using a ham hock to flavor the black-eyed peas ... Just dice up the ham and toss it in or simmer the soup with the ham bone for even more flavor. Get the Split Pea ...

Remove the meat from the hock and discard the bone. Add the carrots, and potatoes to the remaining stock and simmer for 20 minutes. Add the leeks and cook until soft. Stir in the ham hock meat and ...

Requires ham hock and green split peas to be soaked overnight ... 1 hour or so until the meat is just coming away from the bone. Top up with extra water if needed to make sure the ham is submerged ...

Add ham hocks, cover with cold water (about 4 litres), bring to the simmer, reduce heat to low and cook until ham is falling from the bone (1-1½ hours). Remove hocks from saucepan, set aside to cool ...

Place the ham in a pan and cover with cold water. Add the celery and onion and bring to the boil. Simmer until fork tender – about 2 hours. Rest for 10 minutes then shred the meat from the bone.