The difference between ham and pork is that pork can be any part of the pigs meat while ham is the rear of the pig.
Ham is the cured leg of pork.
Fresh ham is an uncured leg of pork.
Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured.
"Turkey" ham is a ready-to-eat product made from cured thigh meat of turkey.
The ham hocks come from the bottom half of the pork or pigs leg.
Ham Hocks are the part of the pig where the foot attaches to the leg, at the very bottom of the leg bone, on both the back and front legs.
Pork hocks are in a way the same as ham hocks but there is a slight difference between pork hocks and ham hocks.
Although both pork hocks and ham hocks are from the pigs ankle the difference is the ham hocks are made from the rear ankles, whereas pork hocks can come from either the rear or the front pig ankles.
Neck bones and ham hocks are not the same.
Although both neck bones and ham hocks come from the same animal which is a pig the difference is that ham hocks come from the joint that attaches a pigs foot to it's leg while the neck bone is what comes from the neck of the pig.
Ham hocks are smoked, and require a lot of cooking to make them palatable as a stand-alone dish; they are not often served on their own but instead are used as an ingredient to enhance soups, stock, and pots of beans, adding a smoky, meaty, and rich essence.
You can substitute neck bones for ham hocks.
The smoked pork neck bones are less fatty and more meat per pound compared to ham hocks.
De-salting the smoked meat the night before making the soup makes this soup low in salt.
In a large bowl, place the neck bones or hocks.
Salt Pork should not be used in place of ham hock because it's high in salt and fat content.
Other meats you can use in place of ham hock include bacon, pancetta, guanciale, or smoked pork sausage.
You can also use other parts of the pig that are packed with flavor but less prized like jowl bacon, pig trotter (the feet), or the ears.
Salt pork is salt-cured fat from the belly and sides of the pig.
It's mainly used in small amounts as a flavoring in dishes like Boston baked beans and fish chowder.
The degree of saltiness varies, and it sometimes has to be blanched to remove some of the salt.
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fatback.
Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger and performed for longer, and never smoked.
Salt pork is fatback that has been salted and cured to prolong its shelf life.
Salt pork is an important ingredient in Southern cooking, adding flavor and juiciness to greens and other dishes.
Salt Pork and Pork Belly are the same meats.
You may have also eaten salt pork or belly pork without even realizing it as it's used in a lot of dishes.
Salt Pork is most commonly made from pork belly meat.
You can freeze salt pork to extend the life of the salt pork and prevent spoilage.
Salt pork can be kept out of the refrigerator at room temperature for up to 2 weeks but if you plan to keep the salt pork longer than 2 weeks the salt pork needs refrigeration.
Refrigerating salt pork makes the salt pork last for up to 3 months.
If you freeze the salt pork you extend the life of the salt pork to 6 months.
Frozen salt pork lasts for up to 6 months before it goes bad.
Salt pork does eventually go bad so you need to use it up within 6 months of freezing it.
It used to be back in the old days that salt pork was cured really good that it would last without any refrigerator and could be taken on very long journeys without the risk of spoilage.
But salt pork made today is not as rigid and cannot last long without refrigeration.