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Ham Hocks
A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone.
Ham Hocks Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Ham hocks have a rich umami flavor due to their high fat content and slow cooking process. |
| Texture | Firmness | Ham hocks have a firm texture with a chewy bite, ideal for slow cooking dishes like soups and stews. |
| Nutritional Value | Macronutrients | Ham hocks are rich in protein and fat, providing a hearty and satisfying meal. |
| Micronutrients | Ham hocks are a good source of iron and zinc, important for blood circulation and immune function. | |
| Cooking Behavior | Water Retention | Ham hocks have a high water retention capacity, making them ideal for long, slow cooking methods that tenderize the meat and infuse flavor. |
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