Southern Ham Hock / Pot Likker Base

Origin: American South. A broth produced by slow-simmering a smoked ham hock with leafy greens (collards, turnip, or mustard greens), where the resulting flavorful liquid — pot likker — is considered as valuable a product as the greens themselves.

Flavor Profile: Deeply smoky and savory with a mild bitterness from the greens, richly seasoned by the smoked pork.

Culinary Uses: Base and byproduct of Southern braised greens; pot likker is traditionally served on its own with cornbread for dipping, valued as a dish in its own right rather than a mere cooking liquid.

Regional Variations: Some households add a small amount of vinegar or hot sauce at the table; smoked turkey is a common substitute for ham hock in some modern and health-conscious versions.

Storage: Refrigerate 3–4 days; freezes well.