Five Proteins That Taste (and Cook) Better on the Bone

The age-old technique of cooking meat on the bone offers two key benefits: keeping the meat tender and adding flavor. Whether cooking lamb neck, bison short rib, hamachi collar, bone-in filet, or ham hock, it pays to cook and serve your juiciest protein on the bone.  

Smoked Ham Hock with Corn Grits

B’tween Sandwich Co., Houston, Texas

Chef/Owner Michelle Wallace has made this ham...