German Ham Hock (Eisbein)

German Ham Hock (Eisbein)

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As a butcher shop, we stock lots of “unusual” or hard to find cuts of meat that you may not find at a normal grocery store. One of those cuts is a smoked ham hock. Ham hocks are the meat…

As a butcher shop, we stock lots of “unusual” or hard to find cuts of meat that you may not find at a normal grocery store. One of those cuts is a smoked ham hock. Ham hocks are the meat that comes from the lower part of a pig’s rear leg – just below the meat of your traditional ham. This meat is richly flavored, but has lots of collagen and needs to be cooked low and slow to tenderize the meat before eating. Maybe you’ve used smoked ham hocks in a soup recipe to provide meat for the soup and more flavor for the broth, but hocks can also be used as an entree on their own.

This recipe is a traditional German recipe and is super easy to make. In fact, since we smoke the ham hocks for you, you’re just reheating the meat, you’re not even cooking it! By simmering the hock in the spiced water, you add even more flavor to the pork and make sure the tough parts of the meat are broken down. This recipe is perfect to serve family style on a platter with boiled potatoes and sauerkraut. Everyone can take some of the meat off the bone and load up their plate with sides. It’s a nourishing and easy to make meal that won’t break the bank.

Do you enjoy eating smoked ham hocks? Let us know your thoughts on this recipe, and any other ways you enjoy eating hocks in the comments below!

Ingredients

Prep Time

5 min

Total Time

1 hr

Yield

Serves 4
  • 1 LGCM Smoked Hocks ( about 3 lbs)
  • 1 Tbsp Allspice Berries
  • 1 Tbsp Black Peppercorns
  • 2 Bay Leaf
  • 2 tsp Yellow Mustard Seeds
  • 1 tsp Red Pepper Flakes
  • Water

Directions

  • 1

    Place the smoked ham hock and all the seasonings in a medium size pot and cover with water. Bring to a boil, then reduce to a simmer, cover, and let simmer until the hock is tender and warmed throughout, about 1 hour.

  • 2

    Remove the ham hock from the water, pat dry, and serve warm with boiled potatoes, sauerkraut and German mustard. Enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

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Reviews

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