Best Schweinshaxe German Ham Hock Recipes

SCHWEINSHAXE (GERMAN HAM HOCK)

Steps:

• Preheat oven to 200°C/400°F.
• Rinse the hocks and pat dry.
• Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika.
• Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot).
• Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains.
• Pour in 1/8 quart of boiling water and place the pot in the middle of the oven.
• The hocks will need approx 1 1/2 - 2hrs, depending on size, baste with beer from time to time and if required add a little water.
• Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan.
• Thicken using a cornstarch/water paste and season with salt and pepper.
• Serve with sauerkraut and knoedel or mashed potatoes.

OMA'S SCHWEINSHAXE ~ HOW TO MAKE PORK HOCKS

Steps:

• Prep and cook according to the recipe. Broil to crispen skin and serve