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 Servings: 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 lbs (2 kg) brine–cured ham hocks, washed
- 4 allspice berries
- 4 peppercorns
- 3 bay leaves
- 1 Tbsp (15 ml) salt
- 1 onion, finely sliced
- Sauerkraut, as needed for serving (optional)
Directions
- Place ham hocks, allspice berries, peppercorns, bay leaves, salt, and onion in a large saucepan.
- Add water to cover the ingredients.
- Bring mixture to a boil, reduce heat, and simmer until meat is tender.
- Drain and serve hot with sauerkraut, if desired.
Notes
- For unbrined ham hocks, soak in salt water and rinse before following the recipe.
- Other herbs and seasonings, such as ½ tsp (2 ml) caraway or 1 tsp (5 ml) sugar may be added.
- Boiled potatoes and seasoned pea purée are also standard side dishes along with the sauerkraut.
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