Eisbein Pork Hocks (German Food)

Photo Credits: instagram.com/hoffmannnega

“Eisbein is a German culinary dish of pickled ham hock, usually boiled. In parts of Germany it is known as Schweinshaxe, and it is usually grilled.” -Wikipedia
A recipe for eisbein, cooked, glazed and then roasted


  • 4 smoked pork hocks
  • 1 onion, peeled and halved
  • 12 whole cloves
  • 90ml soft brown sugar
  • 6 bay leaves
  • freshly grounded black pepper
  • 60ml Dijon mustard
  • 60ml honey
  • 60ml melted butter


  1. Put the pork hocks in a large pot.
  2. Stud the halved onions with the cloves and add to the pot, with the brown sugar, bay leaves and black pepper.
  3. Cover the hocks with water and bring to the boil. Reduce the heat and simmer for 90 to 120 minutes or until the meat is very soft.
  4. Pre-heat the oven to 220⁰C.
  5. Remove the pork from the pot and place onto a roasting tin.
  6. Mix the mustard, honey and melted butter and brush over the pork.
  7. Roast in the pre-heated oven until the skin is crisp.
  8. Serve with baked or mashed potatoes and sauerkraut.

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