A ham hock, also known as pork knuckle or pork hock, is a flavorful and tender cut of meat taken from the lower joint of a pig's front or hind leg, just above the foot. However, the hind leg is typically preferred due to its larger size and more abundant meat and collagen content. It is prized for its rich, savory flavor and the gelatinous texture it contributes to dishes when cooked slowly. Ham hocks are often used as a flavoring agent in soups, stews, and braises, where they impart depth and complexity to the dish. They are also frequently cured and smoked to enhance their flavor.

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