I was just looking at the Jamie Oliver recipes in the Weekend magazine (DM), and rather like the look of Ham and Peas, it calls for 3 ham hocks, are these the same as pork knuckles?
Here in the U.S., especially the southern states, ham hocks are the ankles of pigs that have been hickory smoked. The skin is still on, but there's little fat. The smoke cure gives a unique taste that works well in many dishes, but, traditionally, they're used in bean dishes served with cornbread as a side...
In the area of the south in which I grew up with grandparents, there were many German people and they called the same cut "knuckles" so I suspect your "pork knuckles" are corret...
If they were unavailble we subsituted turnip or beet tops.(Ya'll call them 'beet roots' I think). Always cooked with some smoked bacon and vinegar which is also served as a dressing on the side..
They are quite not the same . Pork Knuckles are not smoked or salted. The Ham hocks are cured as like bacon. They can also be smoked as well. The Ham hocks are much tastier if cooked in a casserole or are ideal for a slow cooker.