From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. a cut of meat from the lower leg of an animal, just above the foot, such as a ham hock, which is the lower portion of a pig's leg. 2. the British name for Rhine wine, in reference to the village of Hochheim in the Rheingau. At first, "hock" implied a wine from Hochheim; later, it came to mean any Rheingau wine; and later still, any Rhine wine.
