When using ham for flavorful soups or stews, you may be wondering if it's better to use the bone or the hock. Here's the difference, and when to use each.

Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered, until ham ...

This isn't your average baked beans. Soaked overnight and slow-cooked with smoked ham hock, tomatoes and spices, this dish ...

Add the garlic and soup celery if using and cook for 5 minutes. Mix into the lentils with the ham hock. Whisk the mustard, honey and vinegar together. Whisk in the oil and check seasoning.

Green split peas are an underrated winter staple, probably because slow cooking isn’t as popular these days. But they’re one of my must-haves, especially paired with a good value ham hock.

Keep covered in the refrigerator. The meat on a bacon hock takes longer to become tender, so cook on stove-top for an hour before placing in the slow-cooker. You could cook the soup for longer in ...

Place the ham hock in a pot and cover with cold water. Add the onion and celery and bring to a simmer. Cook for about 3 hours or until the ham is tender. Remove ham from stock and set aside.

When the weather starts to cool, 2017 F&W Best New Chef Nina Compton knows it's time for this soothing, hock-stocked ... and a ham bone to yield a robust broth that's then used to cook the dried ...