As reported on our show, I've been passing these cold winter weeks making one soup after another. One particular ingredient has been a mainstay, and that's the good old fashioned ham hock. And Chef Jerry Pellegrino will tell you, this is one of those very useful remnant cuts of pork that pack a punch.

<p>As reported on our show, I've been passing these cold winter weeks making one soup after another. One particular ingredient has been a mainstay, and that's the good old fashioned ham hock. And Chef Jerry Pellegrino will tell you, this is one of those very useful remnant cuts of pork that pack a punch.</p>

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

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