By Marge Perry
February 09, 2011

Ham hock is the lower hind leg of a hog, and you'll usually find it cured, smoked, or both. Most commonly, it's used to add smoky, salty flavor to soups and stews. In place of 1 smoked ham hock, substitute 4 ounces of any of the following: chopped salted pork (2-4 ounces of this one), chopped smoked bacon, chopped smoked ham, cured smoked hog jowl or guanciale, smoked bacon, smoked sausage, smoked turkey drumsticks, or one ham bone.

Recipe: Ham Hocks and White Beans