A ham hock, sometimes called pork knuckle, is the joint between the tibia and fibula and the metatarsals of a pig's foot, where the foot was attached to the hog's leg.

Ham hock is most often used to make soups or stocks because it needs to be simmered for hours to break down and soften. It's traditionally added to low-and-slow dishes that use a slow cooker, like split pea soup or braised collard greens.