Want to know the secret to a savory pot of collard greens or a slow-cooked potato soup? It isn't a dash of hot pepper sauce or a sprinkling of spices, but the addition of collagen and fat-laden ham ...

Smoked ham hocks have a distinct flavor that makes them popular in Southern and German dishes. If you want to know how to cook smoked pork hocks in the oven or on the stove, we've got the scoop on how ...

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 ...

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 ...

The award winning Whitehouse Restaurant in Lochaline, on the remote Morvern peninsular, is renowned for its local sourcing. It was awarded 3 stars (the highest rating) from the Sustainable Restaurant ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This ham hock recipe is usually a breakfast or brunch dish, but is good for any time of the day.

Ham hocks are quite fatty, and although I love the flavor the fat gives to beans, I usually cook the hocks on their own, then add them to the beans when they are done. Here, the meat is taken off the ...

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, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Infusing the stock with rosemary perfumes this risotto with beautiful flavour and it's a natural ...

A ham hock is a really economical cut of meat to cook and most butchers these days can't give them away. One of the best I've eaten is from Richardson's Smokehouse in the Suffolk village of Orford.

I was recently invited down to this year’s Winter Feast, where Slovenian chef Ana Roš was cooking a four-course ­winter banquet with Rodney Dunn from Agrarian Kitchen. Their collaboration was warm ...