Gen X at 40

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hans -

for some reason, when you run and all of sudden you feel a liitle flick on the back part of your upper leg and then your whole leg stops responding to the messages your brain is sending it and just dangles weakly from your pelvis -for some reason- you know immediately what and where your ham string muscle is and you know that is what ain't working right.

Alan -

I suppose it was more about the use of the term. I mean I cook and I I don't see too many strings in hams. Am I missing the point? <p>[I know that last question can always be answered "yes" so consider it answered from that point of view.]

Hans -

Some more armchair etymology:

"ham" in english = "jambon" in french, the french word "jamb" means "leg" in english. (cf. the english slang word "gam" as in "she's got a great pair of gams!" meaning "legs".) the armchair etymologist must therefore conclude that the word "ham" is a french-derived archaic term for "leg" and probably "upper rear leg" from where the cut of meat comes from.

But my question is: what is a ham hock?

Alan -

"Hock" is german white white in the broadest baddest usage similarly to the use of "claret" for french red. But in this case, I think hock is lower leg. Like a lamb shank but for the piggy set.

David Janes -

It (that is, Ham Hock) is derived from the Old English word for Heel:
http://www.bartleby.com/61/91/H0229100.html

Note that the Hock for German wine is a shortening of a town name, which probably itself is a derivative of the German word "Hoch" -- i.e. "High"
http://www.bartleby.com/61/92/H0229200.html

And here's a picture from the Prater in Vienna. Fanstastic stuff:
http://vienna.metblogs.com/blog/_archives/2004/8/15/124294.html

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