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	Soup & Cooks Recipes \| Bean and Bone Soup Recipe
		This hearty bean soup is flavored with ham hocks and packed with vegetables and spices.
		Ham hocks* are the lower portion of a hog's hind leg.
		Cured or smoked ham hocks may be easier to find and will give the soup a smoky flavor.
	www.cooksrecipes.com /soup/bean_and_bone_soup_recipe.html (113 words)

	Encyclopedia
		The hock is the lower portion of a hog's hind leg, made up of meat, fat, bone, gristle and connective tissue.
		In the market, ham hocks are often cut into 2- to 3-inch lengths.
		Ham hocks are generally used to flavor dishes such as soups, beans and stews that require lengthy, slow cooking.
	web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,3012,00.html (105 words)

	The Other White Meat: recipes, cooking pork, producers, ham
		Hock and shank are often available both fresh and cured/smoked upon request at the meat counter.
		Hock contains two round shank bones that are exposed on both ends and is often sold with the skin still attached.
		Hocks are best enjoyed when the meat becomes so tender that it nearly falls away from the bone.
	www.otherwhitemeat.com /aspx/beginners_guide/Details2.aspx?id=28 (228 words)

	Cook's Thesaurus: Ham
		A ham is a pork cut that's taken from a hog's upper hind leg.
		Ham is relatively low in fat, but even low-salt hams are high in sodium.
		Fresh hams are soaked in brine (or injected with it) and then boiled or lightly smoked.
	www.foodsubs.com /MeatcureHams.html (1168 words)

	Hock - Wikipedia, the free encyclopedia (Site not responding. Last check: 2007-10-13)
		Ham hock, the end of a smoked ham
		Hock (name) or sometimes Hoch, a surname; see List of people by name
		Hock tide, an English holiday consisting of Hock Monday and Hock Tuesday
	en.wikipedia.org /wiki/Hock (132 words)

	The New Orleans Forums - Today's Flavor: Ham Hocks
		I have used ham hocks forever for all kinds of bean or pea soup or dried beans.
		I use ham hocks and/or ham shanks (depends on what’s available at the supermarket) in some of my soups (some bean soups, fl eyed pea soup, etc), in greens and in red beans.
		I use "ham hock" as the nickname for a former boss.
	www.neworleans.com /cgi-bin/UltraBoard/UltraBoard.pl?Action=ShowPost&Board=NOC10000001010&Post=7910&Idle=0&Sort=0&Order=Descend&Page=0&Session= (1220 words)

	Featured Country Ham or Smithfield Ham Recipes, Tips and Tutorials
		Country hams come packaged in nifty cloth bags (photo 1) and require no refrigeration until after they are cooked, provided they are stored in a cool dry place.
		As the hams are dry salt cured, they have an intense flavor and aroma (in other words, they kinda stink).
		If you bought your ham from a butcher or a supermarket, you can ask the butcher to remove the shank or ham hock for you.
	www.fabulousfoods.com /school/csingred/ham/smithfieldham2.html (629 words)

	RECIPE FOR Ham Hock Risotto
		Ham Hock Risotto with Caramelized Pearl Onions & Hen of the Woods Mushrooms
		Strain liquid and reserve for heating ham hock or cooking risotto.
		Heat rice and finish cooking in some of the ham hock braising liquid.
	www.fabulousfoods.com /recipes/side/grains/hamhockrissotto.html (528 words)

	pinto beans and ham hock recipe \| southern cooking recipes
		Place ham hock and salt in large saucepan.
		Add beans, onion, and pepper to ham and cook covered, for approximately 3 1/2 hours or until beans are tender.
		Remove meat from the ham bone and serve a little of the meat with each serving of beans.
	www.thatsmyhome.com /mainstreet/beans/pinto-beans-ham.htm (77 words)

	VittlesVamp: Culinary Query (Site not responding. Last check: 2007-10-13)
		Webster's defines the hock as (a): the tarsal joint or region in the hind limb of a digitigrade quadruped (as the horse) corresponding to the human ankle but elevated and bending backward, (b): a joint of a fowl's leg that corresponds to the hock of a quadruped.
		The contours and muscle tone between the ham, hock, and pastern(?) are apparently important characteristics for a prize pig.
		Biggles at April 14, 2004 11:33 AM The hock is above the foot and the shank is thinner, meatier & near the shoulder.
	www.vittlesvamp.com /archives/2004/04/culinary_query.html (517 words)

	PepperFool.com Rice Recipes...Puerto Rican Rice And Beans (Arroz Con Habichuelas)
		Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes.
		Stir in the reserved ham hock meat, 2 tablespoons of the cilantro, the capers and the remaining salt and pepper.
		It isn't a requirement to use a pressure cooker, but it is fast and the flavor from the ham hock to the beans is greater.
	www.pepperfool.com /recipes/rice/puerto_rican_rice.html (315 words)

	Cooking Ingredients Glossary: Ham
		Country-style ham such as Virginia is cured with salt or brine, then smoked and aged.
		Ham hock, the narrow ankle section cut from a ham, is used to give a variety of dishes a smoky flavor.
		Honey-baked ham refers to any of a number of commercial varieties of cooked, ready-to-eat American hams that have included honey in the curing process to give the meat a special sweetness.
	www.cooking.com /advice/adgloss.asp?GlossType=ingr&Item=Ham (196 words)

	UKTV Food: Recipes: Ham Hock with Cider, Apples and Mustard
		Heat the oil in a deep, lidded casserole and fry the ham hocks until golden.
		Remove the ham hocks and place on a serving dish.
		Pour over the ham, garnish with the sage leaves and serve with large hunks of farmhouse bread.
	www.uktvfood.co.uk /index.cfm?uktv=recipes.recipe&iID=516181 (150 words)

	Thanksgiving 2002 : Chef Jim Birnbaum'sRecipe for Oyster Ham Hock Stew on StarChefs
		Place the ham hock into a sauce pot with the light chicken stock.
		When the hocks have cooled, pull the meat off of the bones and cut them into bite size garnish pieces.
		Then, add the ham hock broth and allow it to simmer until the flavors have melted and it tastes delicious-about 45 minutes.
	www.starchefs.com /thanksgiving/2002/html/recipe_02.shtml (590 words)

	HAM HOCK AND GOAT CHEESE WON TONS (Recipe) @ Emeril's dot com
		Put the ham hocks in a large saucepan and add 12 cups of water.
		Remove the pan from heat and drain the ham hocks in a colander.
		When the ham hocks are cool enough to handle, remove the skin and discard along with the bones.
	www.emerils.com /recipes/by_name/ham_hock_and_goat_cheese_won_tons.html (375 words)

	All About Ham (Site not responding. Last check: 2007-10-13)
		While this type of ham is delicious as is, it benefits enormously from a few more hours in the oven with a sweetened glaze and sugar rub.
		Country Ham is also called a Virginia, Tennessee, or Kentucky ham; the best-known version is the Smithfield ham from Virginia.
		Use it instead of a ham hock to flavor split-pea soup or bean dishes.
	www.marthastewart.com /page.jhtml?type=content&id=channel172019 (381 words)

	Herb Merchant (Site not responding. Last check: 2007-10-13)
		Put the ham hock and water into a large soup pot, bring to a boil and cook for about 1-2 hours or until meat is tender.
		Remove ham hock from broth, allow to cool and then shred ham from bone making sure to omit the fat and bones, set ham aside.
		If you do not use a ham hock, a ham bone is acceptable as is ham bullion.
	www.herbmart.com /recipes/cabbage_soup.asp (409 words)

	GRITS WITH HAM HOCKS AND SAUTEED APPLES Recipe at Epicurious.com
		I don't know where others buy their ham hocks, but mine are usually tender enough after simmering for an hour--you're just using the meat, not the skin.
		I wouldn't imagine a ham hock would deliver a tasty stock with just plain water--in my humble opinion, chicken stock is warranted.
		Also, ham hocks have so much flavor on their own that it's totally unnecessary to cook them in chicken stock.
	www.epicurious.com /recipes/recipe_views/views/232696 (461 words)

	Top Tastes
		In 2-quart saucepan, combine water and ham hock.
		Remove ham hock; chill broth, until fat can be spooned off surface.
		Reduce heat; stir in greens and remaining ham hock.
	www.toptastes.com /recipes/entrees/hock.htm (98 words)

	Scandinavian Smoky Pea Soup
		I've resisted adding anything other than the basic ingredients—a smoky ham hock, onions, garlic, and carrots—to present this soothing winter soup in its purest state.
		To prevent the soup from tasting too salty, I've boiled the ham hock first to remove some of the salt.
		Place the ham hock in a medium-size saucepan and cover with cold water.
	www.thomhackett.com /Recipes/scandinavian-smoky-pea-soup.htm (233 words)

	Ham Hock and Split Pea Soup by Tom Valenti
		Split peas and ham are meant to go together, so much so that a minimum of supporting ingredients are called for to flesh them out into a satisfying soup.
		Use tongs or a slotted spoon to remove the ham hocks from the pot.
		While the soup is simmering, and as soon as the ham hocks have cooled enough to work with, use your hands to remove the meat from the bones, shredding it as you work.
	www.leitesculinaria.com /recipes/cookbook/split_pea.html (582 words)

	50+ Friends Club Cookbook -- Soups and Sandwiches -- Hearty Bean Soup (Site not responding. Last check: 2007-10-13)
		Rinse ham hock and place in pan to fit and cover with water.
		Cover hock with fresh water, bring again to a boil, then reduce heat and simmer until the meat is done.
		Drain beans and measure liquid; measure broth from cooking the ham hock; add enough water to make 5 quarts.
	www.50plusfriends.com /cookbook/soupsand/beansoup.html (270 words)

	Recipes : Ham Hock and Wild Green Gumbo : Food Network
		In a large pot, combine the ham hocks, bay leaf, and water.
		With a slotted spoon remove the hocks, remove the meat and chop.
		Add the ham hock, greens, reserved liquid, and herbs.
	www.foodnetwork.com /food/recipes/recipe/0,1977,FOOD_9936_9199,00.html (176 words)

	pork chops with ham hock gravy recipe \| pork recipes \| pork chop recipes \| pork roast recipes
		Heat oil in a saute pan and sear pork until golden brown, 4 to 5 minutes per side.
		Add meat from ham hock (reserve bone for another use), celery, green pepper, onion and garlic.
		Stirring sauce constantly, slowly pour in cornstarch mixture and boil for 2 minutes, stirring, until thickened.
	www.thatsmyhome.com /momsdiner/pork/poek-chops-ham.htm (133 words)

	Canadian Living : Lentil Soup with Ham Hock (Site not responding. Last check: 2007-10-13)
		Add carrots, celery and turnip; cook until ham hock is tender, about 30 minutes.
		Remove ham hock; remove and discard skin, fat and bone.
		You can replace the ham hock with 8 oz (250 g) lean smoked slab bacon (dice bacon to serve).
	www.canadianliving.com /CanadianLiving/client/en/Food/DetailRecipe2.asp?idRe=3630&idSM= (268 words)

	NPR : The Comforts of Soup
		An Italian Parma ham, unlike a traditional smoked ham, is seasoned, salt-cured and air-dried.
		If a Parma ham hock cannot be found, a smoked ham hock will work here as well.
		Remove the hock, discard the bone if there is one, and break up the meat into small pieces with two forks and leave to one side.
	www.npr.org /templates/story/story.php?storyId=5071111&ft=1&f=1 (1027 words)

	Cooks.com - Recipes - Ham Hock
		Remove ham hock and add cut-up ham hock into soup.
		Cover and simmer 1 hour or until beans are nearly tender.
		celery, sliced 2 smoked ham hocks (about 1 1/2 lbs.)...
	www.cooks.com /rec/search/0,1-71,ham_hock,FF.html (147 words)

	Pea Soup (Site not responding. Last check: 2007-10-13)
		Heat the stock and water in a large saucepan, then add the peas and ham hock, bring to a gentle boil, and cook for one or two hours.
		Remove the hock, cut the ham off the bone, chop the meat into bite-size pieces and set it aside, returning the bone to the pot.
		Return the soup to the pot, add the ham pieces, correct the seasonings, reheat slightly, sprinkle with parsley, and serve with croutons or crusty bread on the side.
	psoup.math.wisc.edu /dishes/dish41.html (120 words)

	Food Network Canada: Recipes: Cook Like A Chef: Pinto Bean and Ham Hock Soup (Site not responding. Last check: 2007-10-13)
		Add the water, beans and ham hocks to the aromatic vegetables.
		Bring the pan to a simmer over a low heat for 2 hours, until the beans are tender and the meat is falling off the hock.
		While the hocks are cooling, puree the soup in a food processor — but not too fine — keep it coarse.
	www.foodtv.ca /recipes/recipedetails/recipe_2369.asp (181 words)

	Mother's Day: Michel Nischan's Smothered Pork Chops recipe on StarChefs.com
		Remove pan from the flame and stir in the hot ham hock stock until thickened and smooth.
		Place ham hocks in a stockpot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot.
		Place ham hock stock in a large saucepot over a medium high heat.
	www.starchefs.com /features/mothers_day/1999/html/recipe_14.shtml (427 words)

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