Ham Hock

Ham hock is a cut of pork from the lower part of the pig's leg, above the foot. It is often cured or smoked, which helps to preserve it and adds a distinct flavour. The meat is typically cooked slowly until tender, making it suitable for shredding or slicing.

Ham hock is used to impart a savoury, meaty flavour and texture to a variety of dishes. Its natural richness and cured taste make it a popular ingredient in soups, stews, sandwiches, and prepared salads. Manufacturers use it to provide a recognisable, traditional flavour profile.

Ham hock is a whole food ingredient and not a food additive. As such, it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Like other cured and processed meats, it can be high in salt and fat. The UK's Scientific Advisory Committee on Nutrition (SACN) has advised that people who eat a lot of processed meat should consider eating less, as it is linked to an increased risk of bowel cancer. However, this is a general recommendation for processed meats, not specific to ham hock at typical consumption levels.