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Also known as: smoked pork hocks, smoked pork knuckles, smoked pork shanks, smoked ham shanks, smoked ham hocks, smoked ham knuckle, hock
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Smoked ham hock is a nutrient-dense source of protein and collagen, which supports muscle repair and joint health. However, it is high in sodium and saturated fat due to the curing process, so it should be consumed in moderation as part of a balanced diet.
A 100g serving of smoked ham hock contains approximately 25.8g of protein. This high protein content makes it an excellent choice for muscle building and maintaining healthy connective tissues.
Yes, smoked ham hock is highly keto-friendly as it contains 0g of carbohydrates and is rich in fat. It is frequently used in low-carb cooking to add deep flavor and healthy fats to vegetable dishes like collard greens or cabbage.
Because they are quite tough, smoked ham hocks are best prepared using slow-cooking methods like simmering or braising. They are typically boiled in soups, stews, or beans for 2 to 3 hours until the meat is tender and falling off the bone.
It has an intensely salty, smoky, and savory flavor profile. The high fat and collagen content provide a rich, silky mouthfeel to any liquid it is cooked in, making it a popular flavoring agent for bland ingredients like beans or peas.
In its natural state, smoked ham hock is gluten-free. However, some commercial brands may use curing agents or flavorings that contain gluten, so it is important to check the packaging if you have a gluten sensitivity.
A vacuum-sealed smoked ham hock can last several weeks in the refrigerator. Once the seal is broken or the hock is cooked, it should be stored in an airtight container and consumed within 3 to 5 days.
smoked ham hock is a versatile ingredient found in cuisines around the world. With 279 calories per 100g and 25.8 grams of protein, it's a nutritious addition to many dishes.
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Yes, you can freeze smoked ham hocks for up to 6 months. Wrap them tightly in freezer-safe plastic or foil to prevent freezer burn and preserve the smoky aroma.
The skin is edible and contains high amounts of collagen, but it can remain quite chewy even after long cooking. Many people choose to discard the skin after it has flavored the dish, while others chop it finely and include it for texture.
Yes, smoked ham hocks are significantly high in sodium because of the salt-curing process. When using them in recipes, it is often best to avoid adding extra salt until the dish is finished and you have tasted the final result.