Every winter we hear the same question at the counter:
Should I use a ham hock or a ham bone for my soup?
They are both fantastic ingredients, but they each bring something different to the pot. If you are chasing a rich, hearty soup with tender pieces of smoked pork throughout, I would be reaching for a ham hock every time.
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What is a Ham Hock?
A ham hock is the lower section of the pig's leg. After curing and smoking, it becomes one of the best ingredients for slow-cooked soups and stocks.
Unlike a ham bone, a ham hock still contains plenty of meat, skin and connective tissue.
As it slowly cooks, the collagen breaks down into gelatin, creating a broth with incredible richness and body while the meat becomes beautifully tender.
If you are making pea and ham soup, bean soup or any slow-cooked winter dish, a ham hock is difficult to beat.
What is a Ham Bone?
A ham bone, often called a bacon bone in Australia, is the bone left after curing and smoking a leg of pork.
The terms ham bone and bacon bone are commonly used interchangeably by Australian butchers, so do not worry if you hear both names. They are generally referring to the same style of smoked pork bone used to flavour soups and stocks.
Ham bones still produce excellent flavour, but they usually have far less meat attached than a ham hock.
If you have a leftover Christmas ham bone, it is perfect for making stock or adding smoky flavour to soups.
Ham Hock vs Ham Bone
| Feature | Ham Hock | Ham Bone |
|---|---|---|
| Meat | Plenty | Very little |
| Collagen | High | Moderate |
| Soup texture | Rich and silky | Lighter broth |
| Best use | Pea and ham soup, slow cooking | Stocks and soups |
| Flavour | Rich smoked pork | Smoky stock flavour |
Which Should You Choose?
Both have their place.
If your goal is simply making a tasty stock, a ham bone works beautifully.
If you are after a complete meal with rich flavour, tender meat and a silky soup, a ham hock is the better option.
That is why it is my first recommendation for homemade pea and ham soup.
Butcher's Knowledge
Are ham bones and bacon bones the same thing?
In Australia, yes. Many butchers use the terms interchangeably. Both refer to smoked pork bones that are ideal for soups, stocks and slow cooking.
Why does a ham hock make soup richer?
Ham hocks contain connective tissue rich in collagen. During slow cooking, collagen melts into gelatin, giving soups a fuller body and silky mouthfeel.
Can you eat the meat on a ham hock?
Absolutely. Once cooked, the meat becomes incredibly tender and falls away from the bone, making it perfect for soups.
Can I freeze a ham hock?
Yes. Ham hocks freeze extremely well either before cooking or after cooking.
Do I need to soak a ham hock?
Generally, no. Modern cured ham hocks do not usually require soaking. If you prefer a less salty broth, you can soak it for a few hours or briefly blanch it before cooking.
Shop Ham Hocks
Ready to make your own winter soup?
Shop Ham Hocks at The Lucky Pig
Ready to Put It Into Practice?
Now that you know why ham hocks make such a flavourful base, it's time to put that knowledge to work.
Our Pea & Ham Hock Soup recipe walks you through every step, from gently simmering the ham hock to creating a rich, hearty soup that's perfect for cooler weather.
If you've picked up a smoked ham hock from The Lucky Pig, this is one of the best ways to make the most of it.
View the Pea & Ham Hock Soup recipe →
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