Ham knuckle

Homemade knuckle ham is a great addition to cold cuts. The knuckle can be rear or front. They can be distinguished by the knee joint: at the back, it protrudes strongly forward. The shanks from the hind legs of pork are more meaty and are better suited for baking, cooking ham or sausages. You can make jellied meat from the front part. Despite the fact that the process of preparing ham from the shank is not difficult, it will take quite a lot of time.

1. Calories
   289,68 kcal
2. Protein
   18,3 gram
3. Fat
   24,16 gram
4. Carbohydrates
   0,55 gram
5. ~ Time
   4 H 20 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Pork shank

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   1.5 kg = 1500 g
2. Salt

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   1 tsp. = 7 g
3. Black pepper ground

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   0.5 tsp. = 2.5 g
4. Garlic

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   5 cloves = 25 g
5. Rye bread

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   optional
6. Tomato

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   optional
7. Fresh greens

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   optional

Steps:

1. 
   Wash the pork knuckle well. Cut out the bone. Cut the meat from the skin. First, make a small cut in the skin and then use your fingers to separate it from the fat. To make the process go faster, you can help yourself with a knife, trimming the edges of the skin. Peel the garlic and finely chop it. Prepare cling film and strong threads.
2. 
   Prepare the shank for marinating. Beat the meat well, add salt, pepper, and garlic. Also salt and pepper the skin.
3. 
   Form a pork knuckle into a roll. Place the meat on the skin, roll it up and tie it with thread. Wrap well with cling film and secure the edges. Leave to marinate in the refrigerator for 1 day.
4. 
   Prepare the ham hock. Boil the knuckle roll for 4 hours, without bringing to a boil. Cook at a water temperature of about 80-90 degrees. Let the finished ham cool completely.
5. 
   Serve the shank ham chilled with fresh vegetables and herbs. You can also use homemade pork knuckle ham as a sandwich base.