Ham Hocks - A Southerns Take on Bavarian Pork Knuckle

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple juice

Non-alcoholic beer maintains flavor without alcohol.

pork knuckle

🥗Healthier: pork shoulder

💰Cheaper: chicken leg

Pork shoulder is leaner, while chicken leg is more budget-friendly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth provides flavor without meat.

sauerkraut

🥗Healthier: cabbage slaw

💰Cheaper: pickled cabbage

Pickled cabbage offers a similar tangy flavor.

Make vertical and horizontal slices through the skin of the ham hock to create crackling.

Season the ham hock with salt, black pepper, garlic powder, onion powder, and paprika, ensuring seasoning gets into the cuts.

Refrigerate the seasoned ham hock for 1 hour (or up to overnight for better results).

Preheat the oven to 325°F (163°C).

Place the ham hock in a casserole dish or roasting pan, standing it up for better crackling.

Add chopped onion for aroma (not for cooking).

Pour in about 3 cups of vegetable stock and a local beer into the pan.

Cook in the oven for at least 2 hours, basting every 30-45 minutes until the internal temperature reaches 185°F (85°C).

After 2 hours, increase the oven temperature to 450°F (232°C) and transfer the ham hock to a heatproof pan.

Strain the solids from the cooking liquid and skim off excess fat.

Return the ham hock to the oven for 15-20 minutes until the skin is browned and crackling.

Prepare a sauce by mixing cornstarch with water and adding it to the strained cooking liquid to thicken.

Plate the dish on a bed of mashed potatoes and drizzle with the pan sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens