Recipe

Schweinshaxe (german Ham Hock) Recipe

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Ingredients

Directions

Step #1 Preheat oven to 200°C/400°F.
Step #2 Rinse the hocks & pat dry.
Step #3 Cut the fatty skin diagonally in both directions so that you have a diamont pattern.
Step #4 Spice up with pepper, salt & parika.
Step #5 Heat the lard in a dutch oven & brown the hocks for approx 10 mins on all sides (quite hot).
Step #6 Peel & quarter the onion & add to the pot, juniper berries, add the bay leaf, cloves & mustard graines.
Step #7 Pour in 1/8 quart of boiling water & place the pot in the middle of the oven.
Step #8 The hocks will need approx 1 1/2 - 2hrs, depending on size, baste with beer from time to time & if required add a little water.
Step #9 Remove the hock from the pot & using beer & water make sure you scrape up the bits from the bottom of the pan.
Step #10 Thicken using a cornstarch/water paste & season this with salt & pepper.
Step #11 Serve with sauerkraut & knoedel or mashed poatoes.
Enjoy the Schweinshaxe (German Ham Hock) recipe