• Dry-cured Smoked Ham Hock
  • Dry-cured Smoked Ham Hock

Dry-cured Smoked Ham Hock 1.25 kg


In stock
  • Each ham hock weighs approx. 1.25 kg

Select quantity

We currently have 8 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

Our ham hock, also known as ham shank, comes from the shin of the pig and is best suited to long slow cooking. We’ve developed in-house processes to ensure our ham-hocks deliver the most superior flavour; first we dry-cured the ham hocks, then we lightly smoke them over beech wood.

Chef Val Warner inspires:
"Generous, juicy and utterly delicious, this smoked ham hock will do many fine things for the cook.

Simply poached then mixed in a salad with dandelion, lentils and parsley leaves, tossed with capers, croutons and a mustardy vinaigrette will make for a sensational lunch. The excellent broth created by the poaching, is perfect for a split pea soup with some of the meat added.

Or you can cook with beans, and onions in a rich stew containing, clove, bay and pepper, tomato, chilli and molasses. A plate of this is restorative for the coming autumn months and preferably eaten by the fire from enamel plates.

Delicious and comforting slowly pot-roasted with butter beans, chorizo and a tomato base, or a great addition to a rustic pot-au-feu.

Pot roasted with a little wine and a mustard sauce is a fine accompaniment for such a splendid thing as this smoked ham hock.

Cooked and pulled, then mixed with herbed and spiced lard, smoked ham hock is a very good cut for ’potting’ and spreading luxuriously over hot toast."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. We also sell Dry-cured Unsmoked Ham Hock.

Buy dry-cured smoked ham hock online today.


Pork, coarse sea salt, unrefined brown sugar, preservatives (sodium nitratesodium nitrite).

Allergy advice

For allergens see ingredients in bold.

Cooking advice

Dry-cured Smoked Ham Hock requires slow cooking in liquid. For a simple preparation:

  1. Place the hock in a large pan, cover with cold water and set over a high heat. Bring to a boil and then reduce the heat to a simmer.
  2. After 10-minutes, use a ladle to skim any foam or scum from the surface.
  3. Cover the pot with a lid and then reduce the heat so you are maintaining a very gentle simmer. Cook like this for 2.5 to 3 hours.
  4. To test if the hock is cooked, lift it by the bone with a pair of tongs. If the bone slides easily out of the meat, then the hock is cooked. If the bone is still clinging to the meat, then return the pot to the heat.
  5. Allow the hock to cool, before picking all the meat and discarding the fat, gristle and skin.
  6. Be sure the keep the cooking liquid, which can be used as a stock for all sorts of different uses.

Customer reviews

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