Slow cooker soups are great for keeping warm during the cooler months of the year. Adding ham hocks or ham shanks to any soup is one of the easiest and best ways to add flavor. The smokiness of the ham permeates the broth while the soup is simmering, with a pinch of salt. Cooked meat that slides off the bones of meaty shanks is also a great way to provide extra protein. However, is one better than the other?
From a culinary standpoint, ham hocks and ham shanks are actually interchangeable, with only two differences. Because they come from the part of the pork leg closest to the foot, the ham hocks are boner and less meaty. On the other hand, meaty ham shanks come from the area just below the shoulders or buttocks. Both contain a lot of collagen, which adds a lot of richness to any dish you make. Both require extended cooking time to break down tough meat into something edible, such as stew or stew.
Ham hocks and ham shanks are generally available and inexpensive, but shanks are slightly more expensive. Both projects freeze just fine. Smoked ham is usually always available, but non-smoked ham is occasionally available. If you do, pick them up and store them in the fridge for later. Cook unsmoked shanks the same way you cook lamb or beef shanks. When served with creamy white beans and sautéed greens, they make a wonderful and filling winter dinner.
Can ham shanks be used instead of ham hocks
Alternatives to Ham Hocks If you can’t find ham hocks, don’t worry. Pork shank, smoked bacon, or smoked sausage can be easily substituted without significantly changing the recipe.
Are calves and hocks the same thing
Ham shanks and hocks are underrated pork with lots of flavor. They’re all cheap, readily available, and most are already smoked, so they’re pan ready!
Both are essential ingredients in a wide variety of broths and contribute immensely to a variety of delicious recipes. But how are these collagen-rich areas different?
So, how do you tell the difference between a ham shank and a ham hock? The ham hock comes from the animal’s calf, near the ankle, while the ham shank comes from the animal’s shoulder or just below the hip. Both portions are high in collagen and have very little meat.
Read on to learn more about ham hocks and ham shanks, including how to prepare them, how to use them, and how to make the most delicious broth with them!
What is a ham shank used for
Ham hock is a delicious pig ingredient that can be used in a variety of delicious dishes. This tough piece of meat comes from a pig’s trotter or foot, and the bulk of the ham hock is made up of skin, bone, fat, and collagen. Ham hocks are smoked and require a lot of cooking to make them appetizing as stand-alone dishes; they are more often used as an ingredient to improve soups, soups, and bean pots, with a smoky, meaty, and rich flavor. They are cheap, fresh and frozen, but hard to come by.
What is another name for ham shank
The junction between the tibia/fibula and the metatarsal of the pig’s foot, where the foot joins the pig’s leg, is called the ham hock or pig’s knuckle. In other words, it’s the joint that connects the pig’s leg and foot. The hock is the very end of the leg bone, not part of the ham or foot or trotter. Although ham bones and ham hocks are two separate components of a pig, they are sometimes used interchangeably. Hocks are usually salted and smoked, and they bring a bacon flavor to any dish. Budget-friendly ham hocks can be purchased at supermarket store butchers and are usually packaged and sold in pairs.
What can I use in place of the ham hocks
While you might find them in your local supermarket these days, any butcher should be able to supply you with ham hocks if you ask. They are often sold in pairs and are an inexpensive cut of meat, making them a good substitute for more expensive smoked pork products like bacon, crepes, or guanciale.
ham substitute
If you don’t have access to ham hocks or are in a pinch, you can substitute bacon, bacon, shiraz, or smoked pig sausage. You can also use chin bacon, trotters (pig feet) or pig ears, which are tasty but less popular parts of pigs.
Whether you’re vegetarian or kosher, there are plenty of other ways to add heat and smoky flavor to a meal. Spices like smoked paprika, cayenne or red pepper flakes, and other umami-rich toppings like soy sauce, miso paste, dried mushrooms, fresh ginger, chile paste, or a pinch of saffron are all good options.
What the heck is a ham shank
The ham is derived from the upper hind leg, and the calf is derived from the lower leg. However, some hams are chopped to include part of the leg. The shanks are also sold as ham hocks. The butt comes from the front end of the pig and is sometimes called the Boston butt. The top half of the shoulder is just that.
What’s the best way to prepare ham shanks
Baked this delicious pork ham ham with a brown sugar glaze, follow our step-by-step photo instructions recipe. Great as a main course and for making sandwiches. No matter how you use it, your family will love it. A printable version of the recipe is given.
Ham shank is a pork chop that is often served during holidays like Easter, Thanksgiving and Christmas. Even so, you can usually find them all year round in the meat section of your favorite grocery store.
Ham shanks are one of the more affordable pork options, and they create a delicious family dinner that’s quick and easy to cook.
For a meal throughout the week, or even a Sunday dinner, bake this for the family, slice it, and serve it with some of your favorite side veggies. Then, here’s my favorite way to eat it, using the leftovers for sandwiches. Either way, you’ll love it.
I am using “fully cooked” pork ham shanks for this recipe. It is also smoked for added flavor. Check the labels of items you’re buying or have already purchased to see what you have. You may get one completely raw or “fresh”. You might have one that says “ready to eat” or “heated and served.”
If you are using fresh ham, the cooking time will be longer than mentioned here, but the rest of the process is the same. Just follow the cooking time recommendations on the package, combine it with this recipe, and you’re ready to go.
You can learn more about ham and food safety by visiting this page on the USDA website.
More information than I can provide here can be found on the above page.
So, if you’re ready to try our pork shank recipe, let’s get into the kitchen… let’s cook.
As mentioned, this ham shank is “fully cooked.” Because yours may be different, double-check the label and follow the baking instructions.
This weight is 8.51 lbs. You also need to know the weight of the ham shank in order to adjust the cooking time correctly.
The use/freeze date above was not blocked; when I removed the price tag from the supermarket store, it just peeled off. I paid $1.79 per pound in case you’re curious.
Your calf may look slightly different from this one. The “hock section” has been removed from this handle. The part of the handle you bought/purchased might have a sharper end than this, depending on how it was cut. Just an idea.
Place the larger end of the pan into the pan and coat with mustard.
Apply a layer of mustard to the calf section, then turn it over and apply it to both sides.
The mustard just keeps the brown sugar in place on the meat. It doesn’t have a strong mustard flavor, so don’t be afraid to use it if you don’t like mustard.
Spread brown sugar generously over calves. It will start to break down, but try to coat the calves on the sides.
Cover the whole thing lightly with aluminum foil. It doesn’t have to be a tight seal; just tuck it into the top of the pan.
Preheat oven to 325°F and bake for 1 1/2 hours, or until meat reaches an internal temperature of 145°F.
Use a thermometer to check the temperature of the ham shank, being careful not to touch the bone.
I always recommend that you buy a nice digital thermometer and use it. It’s one of the most important kitchen tools you could possibly own, and it comes in a range of price levels. They’ll give you a quick and accurate assessment of the meat you’re cooking, so you don’t have to worry about overcooking or drying out the meat.
The handle has reached 149 degrees Fahrenheit, but I want it to be 165 degrees Fahrenheit.
The USDA recommends cooking bone-in pork shanks at 145 degrees Fahrenheit.
We’ll slather the shank with juices and put it back in the oven to bake a little more so it cooks a little more in the process.
Use a spoon to scrape the juices off the bottom of the pan and coat the handle.
Return the handle to the oven, uncovered, and bake for another 10 to 15 minutes to lightly brown.
Waiting for “leftovers” is hard for me. This is my personal favorite way to eat baked ham shanks.
Layer pork on a slice of white bread, top with Duke’s mayo, and eat.
Be sure to save the bones from your pork leg. It’s great for seasoning as well as our recipe for southern-style ham and bone beans.
Pork shank is a type of pig shank.
A pig shank is a pig’s forearm. Because pigs grow their muscles in the woods, the dish is tough, with delicate meat and a taste far superior to regular pork. The marrow surrounding it melts into a teriyaki as it slowly cooks, making it very rich.
Pork Hock vs Ham Hock: What’s the Difference
Ham hocks are usually sold whole and cut from the pork leg. Soups, stews, and sauces are common uses for ham hocks. Trotters are usually sold in two pieces, cut near the shoulder. These are great for stews and stews.
Can you eat ham shanks
While the hocks have no fat, the collagen that breaks down during cooking can soften them. The best part is that it is completely covered with skin, as I always say, the more skin the better.
