Ham hock is one of those little-used cuts in Ireland. Used so seldom that I normally have to request that the butcher keeps some for me and I rarely, if ever, see it on a supermarket shelf.  I don’t know what it is but it seems that any cut of meat that involves a bone or messy work people seem to shy away from cooking.  There really is no need to be so worried about cooking any kind of meat on the bone so long as you have done your research right, anyway cuts of meat on the bone lend themselves to long, slow cooking to make the most of…