Bavarian Ham Hocks - Schweinshaxe

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5 from 1 vote

Bavarian Ham Hocks - Schweinshaxe

Traditional Bavarian Ham Hock (Schweinshaxe) Recipe

Prep Time15

Cook Time2

Resting Time15

Total Time2 30

Course: Main Course

Cuisine: Bavarian, German

Keyword: Comfort Food, German Cuisine, Ham Hock, Pork, Pork Knuckles, Roasted Pork

Servings: people

Calories: 1287kcal

Ingredients

3 lbs. Ham Hock
4 cloves Garlic
2 medium Onions roughly chopped
2 Bay Leaves
1 tbsp. Juniper Berries crushed
2 tsp. Black Pepper crushed
1 tbsp. Coarse Salt
4 cups Dark German Beer
1 tbsp. Vegetable Oil

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Instructions

Prepare the Marinade: In a large bowl or dish, combine the minced garlic, chopped onions, bay leaves, crushed juniper berries, crushed black peppercorns, and salt. Mix well to combine.
4 cloves Garlic, 2 medium Onions, 2 Bay Leaves, 1 tbsp. Juniper Berries, 2 tsp. Black Pepper, 1 tbsp. Coarse Salt
Score the Ham Hocks: Using a sharp knife, score the skin of the ham hocks in a diamond pattern. Be careful not to cut too deep into the meat.
3 lbs. Ham Hock
Marinate the Ham Hocks: Place the ham hocks in the marinade, ensuring that they are well-coated with the mixture. Pour the dark German beer over the ham hocks, making sure they are completely submerged. Cover and refrigerate for at least 4 hours, or ideally overnight.
4 cups Dark German Beer
Preheat the Oven: Preheat your oven to 425°F (220°C).
Dry the Ham Hocks: Remove the ham hocks from the marinade and pat them dry with paper towels. Reserve the marinade for later use.
Prepare the Roasting Pan: Coat the bottom of a roasting pan with vegetable oil. Scatter the onions from the marinade in the pan and place a roasting rack on top.
1 tbsp. Vegetable Oil
Roast the Ham Hocks: Position the ham hocks on the roasting rack, skin side up. Roast them in the preheated oven for 20-30 minutes, or until the skin starts to blister and turn golden brown.
Lower the Temperature and Add Marinade: Reduce the oven temperature to 325°F (160°C). Pour the reserved marinade (excluding the solid ingredients) into the roasting pan, being careful not to pour it directly onto the ham hocks' skin.
Continue Roasting: Roast the ham hocks for another 1.5 to 2 hours, or until the meat is tender and fully cooked. Baste the ham hocks occasionally with the pan juices, avoiding the skin to keep it crispy.
Rest and Serve: Remove the ham hocks from the oven and let them rest for 10-15 minutes before serving. Serve your Bavarian Ham Hock (Schweinshaxe) with traditional German side dishes like sauerkraut, potato dumplings, or red cabbage.

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