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Boiled Pork Knuckle Ham

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Ingredients

Adjust Servings:
1 Pork shank Raw pork knuckle
10 peppercorns of Black pepper whole
4 peppercorns of Pimento
3 Bay leaf
2 sprigs of Thyme
2 tbsp. of Salt
Seasoning:
5 cloves of Garlic
2 tsp. of Grounded black pepper
1 tsp. of Salt

Boiled Pork Knuckle Ham

  • 3 h
  • Serves 8
  • Medium

Ingredients

  • Seasoning:

Directions

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Everyone knows about collagen, so let’s bring back dishes containing it into our diet to keep our skin smooth, our joints flexible, and our bones strong.

That was a lovely introduction to an easy, delicious and healthy dish, a homemade boiled pork knuckle ham. As a reminder, the dish will only be beneficial if the pig has led a healthy lifestyle, walked in the sun and eaten the right food. Moreover, for maximum effect, the ham should always be eaten with the skin, yes, yes!

I always make such a ham with an Austrian aspic, Sulz. It makes a lovely broth when boiling the knuckle, so it would be wrong to throw it away. However, if you only boil a knuckle, the broth won’t be strong enough to gelatinate on its own, like an aspic. For this reason, there are two options: to put a couple more pork knuckles to boil or add a couple of chicken thighs (for meat) and cook the Sulz with gelatin. Most often, I do exactly that way. See the following recipe.

The ham recipe, though it looks monumental, is quite simple. Boil the pork knuckle. Then, stuff it with garlic, wrap it up and let it cool. It’s a great option, especially in combination with Sulz, for the festive table.

Bon Appetit!

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Steps

1
Done

Place the pork knuckle in a pot of cold water and bring it to a boil. When the water starts boiling, lower the heat, let it cook for 2 or 3 minutes and drain the water. Or you can leave the water on and only remove the foam. Pour cold water again, just enough to cover the knuckle. Then bring it to a boil, lower the heat and simmer at a low boil until the meat is done. It will take from 2 to 3 hours, depending on the meat. If you plan to make Sulz, then, after 1 hour of cooking, add coarsely chopped carrots, onions, celery and 2 or 3 chicken thighs. Add salt and spices 30 minutes before it is done.

2
Done

Knuckle is done when the meat comes completely separated from the bone, so the skin and meat have become very soft. One thing you need to do is to boil the knuckle really well, otherwise, the ham will be tough.

3
Done

When the meat is done, carefully take it out and put it on a large flat plate. Allow it to cool a little, for about 5 minutes.
The broth can be used to make the Sulz.

4
Done

Crush the garlic in a garlic press and mix it with ground black pepper and salt. It should make a thick paste.

5
Done

While it is still hot, cut the knuckle with a knife on one side and remove the bone. Spread the meat flat, skin-side down and coat the surface of the meat with a paste of garlic and salt. Then wrap the knuckle backward so that the roll turns out skin-side down. Next, wrap it tightly in plastic wrap, baking paper, or cotton cloth and put some weight on its top to receive a dense ham. Let it cool and then put it into the fridge overnight.

6
Done

The next day, unwrap the ham, slice it thinly and serve it as a cold appetizer.
Bon Appetit!

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Swedish Herring Salad, AKA Sillsallad
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Sulz, AKA Austrian Aspic or Meat Jelly
previous
Swedish Herring Salad, AKA Sillsallad
next
Sulz, AKA Austrian Aspic or Meat Jelly

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