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SMART SHOPPING: Smoked Ham Hocks

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Ham hocks add a deep, smoky, meaty flavor to our U.S. Senate Navy Bean Soup. Cut from the ankle joint of the hog’s leg, hocks contain a great deal of bone, fat, and connective tissue, which lend a complex flavor and a rich, satiny texture to a soup or sauce. Though ham hocks can contain quite a bit of meat, they must be braised or slow-cooked for long periods of time to break down the connective tissue, making them perfect for the slow cooker. Once cooked, the ham hock meat can be easily removed from the bone, shredded, then returned to the dish. Ham hocks can be quite salty, however, so be sure to rinse them before cooking.