<P> A ham hock (or hough) or pork knuckle is the joint between the tibia / fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg . It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone . </P> <P> Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable . The cut of meat can be cooked with greens and other vegetables or in flavorful sauces . It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving . The meat of particularly meaty hocks may be removed and served as is . Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavor to various dishes . This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans . </P>

What part of a pig is the hock