The hock is the joint at the extreme far end of the shank, above the foot and ankle, where the leg and foot connect.
There are many ways to cook ham hocks: roasting, grilling, boiling, braising, deep frying, for example. Ham hocks are generally a little tougher, so cooking them slower is idea. They are also quite flavorful because of the distribution of muscle, tendon and fat in that area.
Our pork is pasture raised, antibiotic and hormone free!
This includes 2-3 lbs of hocks (1 large or two smaller).