Eisbein

Serves 4 – 6 depending on size

We have had quite a few requests for this recipe. To unleash the great flavour and tender, succulent texture of brined and smoked ham hocks, they must first be simmered slowly or slow cooked in the oven to tenderise them. Then baste and brown them in the oven or on the braai. Fresh un-brined or smoked hocks are equally delicious prepared in this way.

Recipe Category

Meat – Pork

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You will need

Main Dish

1 smoked ham hock (± 1,3 kg)
6 cups (1 ½ litres) hot water
1 T (15 ml) Ina Paarman’s Chicken Flavour Stock Powder
3 bay leaves
2 large onions, cut up roughly
6 black peppercorns

To Baste

Ina Paarman’s Sticky Marinade

Method

If oven baking, adjust the oven rack two shelves below the middle and preheat the oven to 160°C.

In a pot, combine the ham hock, water, Chicken Stock Powder, bay leaves, onions and peppercorns. Place over medium heat. Bring to a simmer. Cover tightly.

Cook in the oven or on top of the stove for about 2½ hours, until the meat is tender.

Cool and store the hock in the cooking liquid until ready to use. The braised hock will keep refrigerated for up to 3 days. Discard the cooking liquid. Gently remove the rubbery skin with a sharp knife. Be careful not to pull any of the meat away.