Bring the authentic taste of a traditional Scottish kitchen to your home with Stack Butcher’s Ham Hough (also known as the ham shank). This classic cut is the secret ingredient behind the world’s best soups, stews, and broths. Sourced from premium British pork and cured to perfection, our houghs are packed with deep, savoury flavour. Because this cut sits on the bone and contains a natural amount of connective tissue, it releases a rich, silky gelatine during slow cooking that creates an unbeatable body and depth for your stocks. The Soul of a Great Soup Rich & Savory: A meaty bone-in cut that provides an incredible foundation for hearty home cooking. Fall-Off-The-Bone Tenderness: After a few hours of gentle simmering, the lean ham becomes exceptionally tender and easy to shred. Cured for Flavour : Available in both Smoked (for a bold, woody aroma) or Unsmoked (for a cleaner, traditional salt-cure taste). High Value: An affordable, traditional cut that goes a long way, providing both a rich stock and plenty of shredded meat for your dish. Product Info & Storage At Stack Butcher, we select our hough’s for their meatiness, ensuring you get plenty of ham to stir back into your pot. Ingredients: British Pork (90%), Water, Salt, Preservatives (E250, E252). Smoked version contains natural wood smoke. Butcher’s Prep: Whole ham shank, bone-in for maximum flavour extraction. Storage Advice: Keep refrigerated below 5°C. Suitable for home freezing on the day of purchase for up to 6 months. Allergen Info: Contains Sulphites. Cooking Inspiration The Ultimate Pea & Ham Soup: Simmer the hough with split peas, carrots, leeks, and onions for 2–3 hours. Remove the bone, shred the succulent meat, and stir it back in for a thick, comforting classic. Lentil & Ham Broth: A staple in every Scottish household. Use the hough to create a rich base for red lentils and root vegetables. Terrines & Potted Ham: Once boiled and shredded, mix the ham with a little of the cooking liquor, parsley, and mustard. Press into a dish and chill for a gourmet homemade terrine. Butcher’s Top Tip "If you find your ham hough a little too salty for your taste, simply soak it in cold water for a few hours (or overnight in the fridge) before cooking. This draws out the excess brine, leaving you with a perfectly balanced flavour."
