Mysteries of Pork Butchery, and a Recipe for Ham Hock/Shanks with Belgian Endive, White Beans, and Mustard Cream

When writing up this recipe, I had to hesitate over how to describe the main ingredient. Confusion reigns about its proper name: ham shanks, ham hocks, foreleg, hind leg, smoked, not smoked? In the pursuit of clarifying, I found that sometimes “shank” refers to the meaty part just below the shoulder (picnic ham) or the … Continue reading Mysteries of Pork Butchery, and a Recipe for Ham Hock/Shanks with Belgian Endive, White Beans, and Mustard Cream