|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 3g||10%|
|Total Sugars 21g|
|Vitamin C 8mg||38%|
|*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.|
Pork hocks, also called knuckles or ham hocks, are known as golonka (goh-LOHN-kah) in Polish. Golonka is considered a national dish of Poland and can be prepared in many ways. This recipe calls for boiling the hocks first and then finishing them in the oven with a glaze of beer and honey, resulting in flavorful meat with crispy, golden skin. Enjoy these Polish ham hocks with sauerkraut, boiled potatoes or dumplings, rye bread, spicy mustard, and a cold beer.
When making golonka, fresh hocks are traditional, but if you can only find smoked hocks, just remember to reduce the salt in this recipe. In general, allow 1 hock per person.
For the Hocks
4 large ham hocks, fresh or smoked
1 tablespoon kosher salt, less if using smoked hocks
1 large bay leaf
6 black peppercorns
2 teaspoons ground juniper berries, optional
1 large carrot, peeled
1 large onion, peeled and quartered
1 medium parsnip
1 medium rib celery
2 cloves garlic, minced
1 tablespoon finely chopped fresh parsley
1 teaspoon caraway seeds, optional
For the Glaze
1/2 to 1 can beer
2 to 4 tablespoons honey
2 tablespoons ham hock reserved cooking liquid
Note: While there are multiple steps to this recipe, this golonka dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Hocks
Gather the ingredients.
Rinse and place the hocks in a large lidded Dutch oven or pot. Add enough water to cover by several inches.
Bring to a boil, covered, over high heat, skimming off any foam that rises to the surface.
Add the salt (less if using smoked hocks) plus the remaining ingredients and bring it back to the boil.
Reduce the heat to a simmer, cover, and cook 1 1/2 to 3 hours or until the meat is almost falling off the bones.
Preheat the oven to 375 F. Remove the hocks from the pot, reserving the cooking liquid (save 2 tablespoons for the glaze), and transfer to a baking pan that just accommodates the meat. You want the hocks to be almost touching each other.
Make the Glaze
Gather the ingredients.
In a small saucepan, add 1/2 to 1 can beer, 2 to 4 tablespoons honey, and 2 tablespoons of the reserved cooking liquid. Heat, stirring, until the honey has dissolved.
Bake the Ham Hocks
Pour the glaze mixture over the ham hocks and bake for 30 to 45 minutes, basting occasionally, until the meat is completely tender and glazed.
Serve each person a ham hock and enjoy.
You can use the ham hock cooking liquid to make soups, cabbage, beans, as well as a variety of other dishes. Strain the cooking liquid through a colander, pushing on the vegetables to extract their juices; chill the broth and then skim off the congealed fat before storing.
What Part of the Pig Are Ham Hocks?
A ham hock is part of the pig's trotter, or foot, and includes the joint, which means it is mostly bone, skin, fat, and collagen. Ham hocks are less expensive than other cuts of pork and are usually sold in pairs. Although they're often used to add flavor to dishes, they can be eaten on their own, as in this recipe.