What Is a Gammon Hock?

A gammon hock is a traditional cured pork cut taken from the lower part of the pig’s leg. It is usually supplied on the bone and is best cooked slowly until the meat becomes tender and easy to pull away.

It is a brilliant value cut, full of flavour, and perfect for proper home cooking. If you have ever had pea and ham soup, shredded ham hock, or a rich ham stock, there is a good chance gammon hock was involved somewhere along the way.

It might not be the flashiest cut on the butcher’s counter, but cook it properly and it more than earns its place.

Where does gammon hock come from?

Gammon hock comes from the lower leg of the pig. It is the section between the main leg joint and the trotter.

Because this part of the animal does a lot of work, the meat has plenty of flavour and benefits from slow cooking. It is not a quick-fry cut. It needs time, moisture and gentle heat to become tender.

Most gammon hocks are supplied on the bone, which is exactly what you want for slow cooking. The bone adds flavour to soups, broths and cooking liquor, while the meat softens and becomes easy to shred.

Is gammon hock the same as ham hock?

Gammon hock and ham hock are very similar, and the terms are often used interchangeably.

In the UK, gammon usually refers to cured pork that still needs cooking. Ham generally refers to pork that has already been cooked or is ready to eat.

So, a gammon hock is usually a cured pork hock that you cook yourself. Once it has been cooked, the meat can be used much like ham hock in soups, pies, terrines, sandwiches, salads and all sorts of comfort food dishes.

What does gammon hock taste like?

Gammon hock has a rich, savoury, cured pork flavour. It is more robust than a plain pork joint and has that familiar gammon or ham-style taste.

Because it is usually cooked on the bone, it can produce a really tasty cooking liquid too. That is why gammon hock is so good for soups, broths and stews. You get tender meat and flavourful stock at the same time.

It is worth remembering that gammon hock is cured, so it already brings saltiness. If you are using the cooking liquid in a soup or stew, taste before adding extra salt.

What is gammon hock used for?

Gammon hock is one of those cuts that works hard in the kitchen. It is especially good for slow cooking, boiling and batch cooking.

You can use gammon hock for:

• Pea and ham soup
• Shredded ham hock
• Slow cooker gammon hock
• Ham hock terrine
• Stews and broths
• Pies and pasties
• Cold cooked ham for sandwiches and salads
• Flavourful stock

Once cooked, the meat can be pulled from the bone and used hot or cold. It is proper useful stuff.

How do you cook gammon hock?

Gammon hock is best cooked slowly. You can simmer it gently on the hob, cook it in a slow cooker, or use it as the base for soups and broths.

As a simple guide, place the gammon hock in a large pan, cover with cold water, bring to a gentle simmer and cook for around 2 to 3 hours, or until the meat is tender and pulls away from the bone.

You can also cook it in a slow cooker on low for around 6 to 8 hours. Add onion, carrot, celery, bay leaves or peppercorns if you want to build extra flavour.

We are putting together a full guide on how to cook gammon hock, but the main thing to remember is this: low and slow is your friend.

Is gammon hock good value?

Yes, gammon hock is usually very good value.

It is not a fancy centrepiece joint, but it gives you a lot for your money. You get tasty cured pork, a bone for flavour, and meat that can be used across several meals once cooked.

For households that like batch cooking, soups, hearty dinners or proper old-school comfort food, gammon hock is a brilliant cut to keep in mind.

Can you freeze gammon hock?

Yes, gammon hock can usually be frozen at home, providing it is frozen before or on the use-by date.

If you cook the gammon hock first, you can also freeze the cooked meat once it has cooled properly. Shredded cooked gammon hock is useful to have in the freezer for soups, pies, sandwiches and quick meals.

Always defrost thoroughly in the fridge before cooking or reheating.

FAQs

What part of the pig is gammon hock?

Gammon hock comes from the lower part of the pig’s leg, between the main leg joint and the trotter. It is usually supplied on the bone.

Is gammon hock already cooked?

Usually, no. In the UK, gammon normally refers to cured pork that still needs cooking. Always check the product instructions and cook thoroughly before eating.

Is gammon hock good for soup?

Yes, gammon hock is excellent for soup. It is especially good for pea and ham soup because the bone and cured meat add lots of flavour to the cooking liquid.

Can you cook gammon hock in a slow cooker?

Yes, gammon hock works very well in a slow cooker. Cover with water or stock and cook on low for around 6 to 8 hours, or until the meat pulls away from the bone.

Do you need to soak gammon hock before cooking?

Some people soak gammon hock before cooking to reduce saltiness, especially with very salty cured cuts. If you are unsure, you can soak it in cold water for a few hours, then discard the water before cooking.