Germany Eisbein (Ham Hock)
Ham hock, cured in brine, is usually simmered in herb-infused liquid before serving. It is popular throughout Germany and is commonly served with sauerkraut, mashed potatoes, mustard, and beer. Recipe Serving: Serves 4
Prep Time
5 minutes
Cook Time
1 hour
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 lb (2 kg) ham hocks, brine–cured, washed
- 4 allspice berries
- 4 peppercorns
- 3 bay leaves
- 1 Tbsp (15 ml) salt
- 1 onion, finely sliced
Directions
- Place all ingredients in a large saucepan with water to cover.
- Bring to a boil, reduce heat, and simmer until meat is tender.
- Drain and serve hot, with sauerkraut and beer. Boiled potatoes and seasoned pea purée are also standard side dishes along with the sauerkraut.
Notes
For unbrined ham hocks, soak in salt water and rinse before following the recipe. Other herbs and seasonings, such as 1/2 tsp (2 ml) caraway or 1 tsp (5 ml) sugar may be added.Copyright © 1993—2024 World Trade Press. All rights reserved.