OmManiPadmeOmelet wrote:
> In article .com>,
> "Sheldon" > wrote:
>
>
> > I thought this was about peas???
>
> Sorry. ;-)
>
> >
> > As far as ham shank, that's the lower portion of ham bone, of the shank
> > half.... the hock is the knuckle beginning at the distal end of the
> > shank. The shank is typically leaner, has little to no skin, and
> > contains more meat than the hock. The hock is mostly bone, gristle,
> > and fat, with very little meat. The shank has a more mild smokiness,
> > the same flavor as the entire ham. Hocks are smoked separately and are
> > usually more strongly smoke flavored. For pea soup I prefer using the
> > ham bones I've saved in my freezer, I find the hock too smokey/over
> > powering for pea, is better suited to beans/greens.
> >
> > Hock with beans and greens: http://i13.tinypic.com/30hwilv.jpg
> >
> > Sheldon
>
> Ok, I see... but I use fresh pork, not cured pork for making split peas
> most of the time, unless I have ham bones I need to use up. I've done it
> both ways.

I don't really see the point in adding fresh pork to pea soup, fresh
park adds no discernable flavor, nor is its texture complementary.
Those who haven't a cured ham bone they'd be better off adding sliced
tube steak.... hot dogs go very well with pea soup.

> If I'm using leftover ham bones, I just don't end up with much meat in
> the soup.

Um, you're supposed to use ham bones you haven't gnawed clean and
sucked all the marrow from... we already know you can suck a golf ball
through a garden hose. hehe

Sheldon