An unsmoked, cured gammon hock from British pork, with a clean, milder flavour that lets the meat lead.

Also known as a pork hock, gammon shank or ham hock, this cut comes from the lower leg. It is collagen-rich and made for slow cooking: simmered gently, the meat turns tender and pulls easily from the bone, and the cooking liquor becomes a flavourful base for soups and stews. Unsmoked curing keeps the flavour lighter than smoked, ideal when you want the pork itself to shine.

• British pork, fully traceable and high welfare
• Cured and left unsmoked for a cleaner, milder flavour
• Collagen-rich, made for slow braising, boiling or roasting
• The classic cut for ham hock terrine, split pea soup and hearty stews
• A traditional butcher's cut, 1kg

How to cook an unsmoked gammon hock

Place the hock in a large pan, cover with cold water and add an onion, a bay leaf and a few peppercorns. Bring to a simmer and cook gently for 2 to 3 hours, until the meat is tender and pulling away from the bone. For a crisp finish, score the fat and roast in a hot oven with a honey and mustard glaze for the final 20 to 30 minutes. A pressure cooker does the same job in 60 to 75 minutes.

Unsmoked or smoked?

Unsmoked hock has a lighter, more delicate character that suits terrines, broths and dishes where you want subtlety. For a deeper, more savoury flavour, choose our smoked gammon hock instead. Browse more traditional butcher's cuts or explore the full pork range.