Because it’s so tough, you can’t just grill it. It needs to be simmered "low and slow" to break down that collagen into a silky, savory stock. Where to Find Them
If you’ve ever wondered why your favorite Southern collard greens or grandma’s split pea soup have that deep, smoky, "can’t-quite-place-it" richness, I’m about to let you in on the secret: buy ham hock
Don't be discouraged if they aren't front-and-center. Here’s where to look: Because it’s so tough, you can’t just grill it
A ham hock is the joint where the pig’s foot attaches to the leg. It isn’t exactly a "steak"—it’s a tough bundle of bone, collagen, and connective tissue, with a bit of meat and skin wrapped around it. Because it’s so tough