For Rich Ham And Bean Soup, Use This Cured Cut Of Meat - Tasting Table

"If you aren't familiar, a ham hock is a cut of pork that comes from the pig's leg, where the shank meets the foot. It's not a very meaty cut, but that's not the point. Ham hocks are heavy on skin, bone, and fatty connective tissue, which are all rich in collagen, which is basically an all-purpose soup enhancer. It affects both texture and the taste of soups, thickening them and adding body,"

"They are usually prepared by being both cured and smoked, which adds salt and gives them a much more complex depth of flavor than your average piece of ham. The cured funk and smokiness are going to impart a lot more to a soup as the ham hock slowly simmers for hours, and having one ingredient that can add that much depth by itself is essential for such a simple recipe."

Ham hocks come from the pig's leg where the shank meets the foot and consist mainly of skin, bone, and fatty connective tissue. Those components are rich in collagen, which thickens soups, adds body, and provides fatty richness that enhances other flavors. Ham hocks are often cured and smoked, contributing salt and a complex smoky-cured depth that infuses broths during long simmering. Some meat on the hock can be shredded into the soup after slow cooking, and ham hocks are typically inexpensive compared with meatier ham cuts. When unavailable, other cured pork such as bacon makes the best substitute.

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