Ham Hocks Anyone?

mcdraw

I've traveled to Munich a number of times and in the old part of the city(beautiful city by the way), I often would get a slow roasted ham hock for dinner. Heavy food surely but the crispy skin and meat was to die for. Anyone try cooking one on the egg and if you did, what technique/procedure did you use. Thanks.

gdenby

Go look at:

http://playingwithfireandsmoke.blogspot.com/2002/02/pork-hocks-shanks-jowls-trotters.html

A better explanation than I could come up with quick (thanks thirdeye.)

boston_stoker

I just had Schweinshaxe two nights ago in Munich. Good stuff. My best advice is to Google "Schweinehaxe Rezept", to find a recipe and then click the translate button. Alternatively, you could try to ping EggSimon who lives near Stuttgart, and ask him for some advice.