Schweinshaxe German Ham Hock
Experience authentic Bavarian comfort food with this Schweinshaxe German Ham Hock recipe—an irresistible combination of slow-simmered tenderness and perfectly crisp, golden skin. Featuring bone-in, skin-on pork knuckles, this traditional dish is infused with aromatic herbs like bay leaves, juniper berries, and caraway seeds, then basted with beer for a bold depth of flavor. First boiled with hearty vegetables and spices for meltingly soft meat, the knuckles are roasted to perfection, delivering a signature crackling crunch. Perfectly paired with sauerkraut, mashed potatoes, or German dumplings, this hearty dish is a must-try for fans of classic German cuisine. Whether you’re hosting Oktoberfest or craving robust comfort food, this recipe captures the essence of the hearty flavors and traditions of Germany.
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Recipe Information
Ingredients
- 2 pieces Pork knuckles (ham hocks, bone-in, skin-on)
- 4 cloves Garlic cloves, minced
- 1 piece Yellow onion, quartered
- 2 pieces Carrots, large, cut into chunks
- 2 pieces Celery stalks, chopped
- 2 pieces Bay leaves
- 6 pieces Juniper berries (optional, for extra flavor)
- 10 pieces Whole black peppercorns
- 2 tablespoons Kosher salt
- 2000 ml Water or chicken stock (to boil)
- 2 tablespoons Vegetable oil or lard
- 1 teaspoon Caraway seeds
- 250 ml Beer (optional, for basting)
Instructions
Rinse the pork knuckles under cold water and pat them dry with paper towels.
In a large pot, add the pork knuckles, minced garlic, quartered onion, chopped carrots, chopped celery, bay leaves, juniper berries, whole black peppercorns, and kosher salt.
Pour in enough water or chicken stock to fully submerge the pork knuckles. Place the pot over medium-high heat and bring it to a boil.
Once boiling, reduce the heat to low and allow the pork knuckles to simmer for about 90 minutes, skimming off any foam that collects on the surface.
After 90 minutes, preheat your oven to 220°C (430°F). Remove the pork knuckles from the pot and set them aside on a roasting rack placed over a baking tray.
Brush the pork knuckles generously with vegetable oil or lard to promote crisping, then sprinkle with caraway seeds for flavor.
Transfer the baking tray to the middle rack of the oven. Roast the pork knuckles for about 60 minutes, turning occasionally to ensure even browning.
If desired, baste the knuckles every 20 minutes with beer to enhance flavor and help the skin crisp up.
Once the knuckles are deeply golden brown and the skin is crispy, remove them from the oven and allow them to rest for 10 minutes.
Serve the Schweinshaxe whole or sliced, accompanied by classic sides such as sauerkraut, mashed potatoes, or German dumplings. Enjoy!
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 11823 mg | 514% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.2 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3379 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
