We take great pride in our smoked ham hocks. We take prime, free-range pork hock, or knuckle, and brine them in our special blend of salt, sugar, and spices. They are then hot smoked for a deep, rich, smoky flavour. They make a great smoky, meaty start to dishes such as baked beans, ham terrine and this – our old-fashioned pea and ham soup. It’s a quick prep, one-pot dish finished with the secret ingredient – balsamic vinegar – for a delicious extra tang.