Ham Hocks Roasted In Beer

1. 1

   Insert hamhocks into the big pot, pour cold water. Boil for 30 minutes.

2. 2

   Add carrots, celery, leek, parsley, onion (all cutted in smaller bits) and mushrooms (hold dried mushrooms in warm water until they are soft and add it with that water as well). After a while add some allspice, bay leaf, pepper, fruit juniper, marjoram, garlic, rosemary, salt. Try not to overdo.

3. 3

   Boil for next 1,5 h until the meat is soft.

4. 4

   Take out ham hocks to cool out.

5. 5

   If you have a possibility grind coriander and mustard seeds in mortar.

6. 6

   Rub some of grinded coriander, mustard seeds, spicy pepper, marjoram and rosemary into the meat.

7. 7

   Pour some light beer into casserole (enough to cover about 1-1,5 cm. of meat), and add all the pieces of ham hock. Cover it with aluminum foil or a lid.

8. 8

   Roast it for about 1,5 h. and remove the foil/lid in the end if you want the crispy skin.

9. 9

   Eat with mustard or horseradish, and some fresh bread. Enjoy! :)

* Per serving · 4 servings · Values may vary.

No additional tips available.