The ham hock is the joint between the lower leg and the foot of the pig. It is rich in collagen, cartilage, and connective tissue that dissolve into gelatin during long, slow cooking. It is typically sold smoked or cured and used to add deep, smoky richness to beans, lentils, and braised greens. Roasted or braised, the skin crisps into crackling.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Ham hock | Almost always sold smoked in the US, used to flavor beans and greens |
| 🇬🇧United Kingdom | Pork knuckleprimary | In the UK often roasted until the skin crisps |
| 🇲🇽Mexico | Codillo de cerdo | |
| 🇦🇷Argentina | Codillo | |
| 🇫🇷France | Jarret de porc | |
| 🇪🇸Spain | Codillo de cerdo | Codillo al horno is a popular Spanish dish |
| 🇵🇹Portugal | Joelho de porco | |
| 🇧🇷Brazil | Joelho suíno |