Recent years of austerity and the rise of humble food at exorbitant prices in restaurants have seen ham hock rise up from the culinary graveyard. The whole point of the pig in culinary history has been its ability to yield up meat that can be preserved better than any other. Hence the proliferation of hams and cured sausages across the world.
Our ham hock is cured in Ayrshire of Scottish pork. Ham hock needs to be cooked low and slow, preferably in a big pan of water so you get wonderful jellied stock as well as soft shreddable meat. Make a big pot of peas and ham for a rainy Saturday lunch, with a bit left over for a sandwich with crisp mustardy piccalilli.