Schweinshaxe (German pronunciation: [ˈʃvaɪns. haksə]), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.

A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.

While pork knuckle on its own may be a new dish for many in North America, it is a beloved dish in Europe, and for good reason. Not only is it delicious, but it is also an affordable and filling meal that can feed a crowd.

Schweinshaxe originated as a peasant food. Many such recipes were created to make inexpensive and tough cuts of meat more palatable. Instructions: Rinse off pork knuckles with cold water and dab dry with paper towel.