You'll usually see it labeled as pork hocks, smoked pork hocks, or ham hocks. It's typically stocked in the Meat & Seafood section near other smoked cuts.

• Packages are sold by weight, so choose the size that fits your recipe.
• Many options are smoked; check the label for heating or cooking guidance.
• Shopping online? Try searching ham hock or pork hock to compare sizes and styles.

Availability can vary by store and season. You can also view local pickup or delivery options on the site or app for added convenience.

Ham hocks tend to shine when cooked low and slow so the collagen melts and the meat turns tender.

1. Optional: Brown the hock in a pot to build flavor.
2. Add aromatics (like onion, garlic, bay leaf) and cover with water or stock.
3. Simmer gently until tender, adding liquid as needed. Timing can vary by size and whether it's smoked or fully cooked—use the package as your guide.
4. Shred the meat and stir it back into beans, greens, or soups.

A slow cooker or pressure cooker can work well for convenience. Season toward the end and adjust to taste, as saltiness can vary by product.

In the U.S., most people simply say ham hock. You'll also hear pork hock, especially in recipes. Both refer to the lower pork leg joint that adds savory richness when simmered.

• Commonly used to flavor pots of beans, collard greens, and hearty soups.
• Smoked versions are popular for their robust, smoky aroma.

These names are typically used interchangeably in everyday cooking, so either term generally points to the same cut.

Ham hock is generally considered a budget-friendly, flavor-forward cut. Because it's bone-in with plenty of connective tissue, it's often used to season larger dishes rather than served on its own.

• One hock can add rich, smoky depth to a big pot of beans, soup, or greens.
• Packs are sold by weight; pick the amount that fits your recipe.
• Leftover meat and cooking liquid can be cooled and frozen for future meals, which can help reduce waste.

Selection can vary by location and date, so check your local store's availability online.

They come from different cuts and are used differently.

• Ham hock: A meaty, bone-in joint from the lower leg. Best simmered or braised to release gelatin and deep flavor, then used to enrich soups, beans, and greens.
• Ham steak: A slice from the ham that cooks quickly. Often pan-seared, grilled, or heated for sandwiches and breakfasts.

If you're after slow-cooked, broth-building flavor, a hock can be a good fit. If you need quick, sliceable ham, a steak is usually the more convenient choice.