John Myers
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Cured Ham Pork Knuckle
The perfect cured ham pork knuckle recipe with a picture and simple step-by-step instructions.
Ham pork knuckle
- 1 Ham pork knuckle cured approx. 1,300 gr.
- 3 Carrots
- 2 Onions
- 8 Juniper berries
- 3 Bay leaves
crust
- 1 tablespoon Honey liquid
- 4 tablespoon Beer
Ham pork knuckle
- Peel and chop the carrots and onions, add to the water with the juniper berries and bring to a boil.
- Rinse the pork knuckle, put it in the boiling water, reduce the temperature of the stove and let the pork knuckle simmer for about 2 hours, it must be almost soft.
crust
- Cut the crust of the pork knuckle into a diamond shape, mix the honey and the beer well and brush the knuckle with it, place in a baking dish.
- Now put everything in the 200c oven for 20-30 minutes, always brushing once with the honey and beer sauce. The meat must detach from the bone very easily. Turn on the grill shortly before the end of the cooking time, so you get a great crispy crust
- Take the pork knuckle out of the oven, remove the meat from the bones, cut into slices and serve with potatoes and sauerkraut.
- A beer with it and the world is all right. I wish you bon appetit; 🙂
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