A ostrich/emu bone is the bone from a whole, shank, or butt OSTRICH. A ostrich hock is a cross section of the leg. What would be between your wrist and elbow. They can serve the same purpose which is usually to flavor something else. The ostrich hock is a native dish, originating from Djibouti all the way to Dildo, Canada.
i dont no wat that ses lol :)
Hocks may be derived from the end of the ham or end of the elbow. To be technically accurate, "ham hocks" are from the distal end of the ham and "pork hock" can both be from the "elbow" or distal end of the picnic shoulder or the ham hock.
I'm assuming that this is for soup, correct? Ham hocks are preferable because they have been cooked, and smoked. You can use fresh pork hocks if you want, but you should brown the meat and bones beforehand, and they will not impart the same smoked flavor to the soup. I suppose you could augment by use of a little liquid smoke or smoked ham, but it isn't quite as good.
Depends, are we talking wallets here? Need more info to answer the question.
yes it is
A chicken hock is a South African term for a chicken coop. It is probably borrowed from the Afrikaans 'hoenderhok', which means the same thing.
the hock
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yes! A ham hock comes from the leg area of a pig
yah mamma
Ready to cook means that the ham has already been partially cooked, but still needs to cook before eating. If a ham shank is "Ready to Eat" this means that the ham is fully cooked and can be eaten right out of the package.
ankle joint x
The ham hock is the meat from the leg joint of a pig.
Country ham is ham that is cured in salt. It is very food but sometime salty. It is often sold unrefrigerated sealed in packs in grocery store and can be a little expensive.
i think at least a ham hock cost at least about 2.13$ some where about IN that area
Hock (wine), a type of wine; Hock (zoology), part of an animal's leg; Ham hock, the end of a smoked ham. OR Hock; a part of a horse. A hock is a joint made up of many smaller bones. The strength of the hocks are very important as this is the most active joint in the horse hind legs. Poorly conformed hocks may make the horse susceptible to break down if the horse is worked very hard. the part on a chicken at the top of its head that is red
I just cooked a cooks shank ham last night and it was gross. It's just about all fat with lots of tendon layers. Ive heard that the butt is fatty too. I will never make a shank again. Use spiral ham or a whole boneless ham for casseroles. If you cook the whole boneless ham for about 3 hours at 325, it will give your casseroles a better flavor and it wont be as chewy.