Schweinshaxe: A Hearty Bavarian Ham Hock Dinner
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The Spruce / Katarina Zunic
Nutritional Guidelines (per serving) | |
---|---|
275 | Calories |
16g | Fat |
28g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 275 |
% Daily Value* | |
Total Fat 16g | 20% |
Saturated Fat 6g | 32% |
Cholesterol 31mg | 10% |
Sodium 858mg | 37% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 5g | 16% |
Protein 7g | |
Calcium 147mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
On a cold winter night, hearty meat and vegetable dishes roasted in the oven are most appealing. Ham hocks are one such meal. They have many names in German: "eisbein”, " hachse," "haxe" or " stelze." In Bavaria, they call this dish "schweinshaxe" and cook it in the oven, which turns the skin into a delectable crust.
Ingredients
- 1 (3- to 4-pound) fresh ham hocks (can be 1 large one or 2 small ones)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried sage (finely chopped or rubbed)
- 1 teaspoon dried rosemary (finely chopped)
- 1 tablespoon shortening
- 1 1/2 cups chicken broth (or beef broth)
- 1 onion (peeled and cut into quarters)
- 1 carrot (peeled and cut into 1-inch pieces)
- 1/4 of a celeriac root (or 3 pieces of celery, peeled and cut into 1-inch pieces)
- 1 parsley root (or parsnip, peeled, and cut into 1-inch pieces)
- 10 whole peppercorns
- 2 tablespoons flour
- 3/4 cup sour cream
- Salt (to taste)
- Freshly ground black pepper (to taste)
- White wine (to taste)
Steps to Make It
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Gather the ingredients.
The Spruce / Katarina Zunic -
Preheat the oven to 350 F.
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With a sharp knife, slightly loosen the meat from the bone.
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Rub the salt, pepper, sage, and rosemary all over the outside of the hock.
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In an oven-proof pan or roaster, add the shortening and brown the ham hock well on all sides.
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Pour some of the broth over the ham hock and add the onions, carrots, celeriac root or celery, and parsley root or parsnip, and the peppercorns.
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Place the pan or roaster in the oven and roast for 1 1/2 to 2 hours, basting with broth every 15 minutes or so. Add more broth, if necessary, so the pan doesn’t dry out.
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Remove the ham hock and vegetables and cover with foil to keep warm.
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Place the roasting pan over medium heat and scrape all the roasted bits from the bottom.
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Strain the broth and add extra to make 2 cups.
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Stir the flour into the sour cream and then add the sour cream to the hot broth in the pan.
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Season to taste with salt, pepper, and white wine.
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Remove the meat from the bones and serve with the sauce.
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Enjoy!
The Spruce / Katarina Zunic
Variation
- Remove the peppercorns when the ham is roasted. Blend the vegetables into the broth using a hand blender or potato masher. Add the sour cream, flour, salt, pepper and white wine to taste.
Serving Suggestions
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Potato dumplings and sauerkraut are authentic sides for the German meal.
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If you'd like a German-American combo, mashed potatoes make a delicious pairing with ham hocks and would also be good with the sauce.
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Serve with a hot green vegetable like broccoli or green beans to round out the meal.
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With ham, you can serve red or white wine, whichever you prefer. Chardonnay and pinot noir both make a great pairing with schweinshaxe.
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