Smoked ham in the oven (in a ceramic dish)

Name: Smoked ham in the oven (in a ceramic dish) - Cosmina J.
Ingredients: 700 g smoked ham hock (I couldnt use a larger one because it doesnt fit in the ceramic pot) 50 ml water 6 semi; smoked sausages with garlic 4 potatoes 1 carrot 1 Bulgarian hot pepper (not very hot) 2 tablespoons of lard (or very good quality olive oil) 1 small bunch of parsley 1 small bunch of dill 1 small bunc

Meat - Smoked ham in the oven (in a ceramic dish) by Cosmina J. - Recipia

The smoked knuckle is first boiled, then placed in a ceramic dish along with potatoes, carrot, and sausages. Slow baking with the dish covered makes the meat tender and allows the potatoes to cook in the fat and juices of the knuckle. If you have a wood-fired oven, this recipe is worth trying there as well, but it can also be made in a regular oven. Quick Info Total time: at least 3 hours, without a specific boiling time for the knuckle Preparation time: not specified; includes preparing the vegetables, the dish, and the knuckle Cooking time: about 2 hours in the oven, plus boiling time Servings: approximately 3-4, depending on portion size Difficulty: easy to medium Recipe type: traditional dish, suitable for a hearty lunch Ingredients 700 g smoked knuckle 6 semi-smoked garlic sausages 4 potatoes 1 carrot 1 mild Bulgarian chili pepper 2 tablespoons of lard or high-quality olive oil 1 small bunch of parsley 1 small bunch of dill 1 small bunch of dried thyme 1 clove of garlic Bay leaves Paprika Black pepper Salt 50 ml water for the ceramic dish Preparation method 1. Wash the smoked knuckle and place it in a large pot. Cover it with cold water, without adding salt, then add the bay leaves. Throughout the boiling process, the water must cover the knuckle. If part of the skin remains above the water, it may dry out and become very tough after baking. 2. Boil the knuckle until a fork goes into the meat and reaches the bone. It does not need to be boiled so long that the meat falls off the bone; this stage will finish in the oven. The exact boiling time depends on the size and consistency of the knuckle, so check it with a fork. 3. While the knuckle is boiling, prepare the ceramic dish. Fill the dish with water and let it soak for at least an hour. Empty it before use. This step is recommended for the ceramic dish used for baking. 4. Peel the potatoes and carrot, wash them, and cut them into quarters. Finely chop the dill and parsley. Slice the Bulgarian chili pepper into rounds. 5. Place the vegetables in a bowl and add salt, paprika, and pepper. Mix them with a tablespoon of lard and the sliced chili pepper. If using olive oil instead of lard, add the same amount. 6. Remove the boiled knuckle to a platter and let it cool enough to handle. Do not leave it uncovered until it dries out; if you prepare it ahead of time, keep it covered. 7. Place the thyme and garlic clove in the ceramic dish. Put the knuckle on top and generously coat it with the remaining lard. 8. Arrange the seasoned potatoes and carrot next to the knuckle, then add the semi-smoked sausages. Pour 50 ml of water into the dish. Do not add more, as the dish is covered and the ingredients will release liquid as well. 9. Cover the ceramic dish and place it in a well-preheated oven at medium heat. Leave the dish for about two hours, until the potatoes are cooked and the meat begins to pull away from the bone. 10. Serve the knuckle warm, along with the potatoes, carrot, and sausages. Horseradish or pickles can be served on the side. Why I make this recipe often It is a practical recipe when I want to use a smoked knuckle without serving it just boiled. Boiling makes it easier to tenderize, and baking in the covered dish allows it to cook well with the garnish. Additionally, all components are placed in the same dish, so there is no need to prepare the potatoes or sausages separately. The quantity of 700 g is suitable for the ceramic dish used here. A larger knuckle may not fit, so it’s good to check the size of the dish before buying the meat. Tips and variations Tips Ensure the water in the pot covers the knuckle throughout the boiling process. This is one of the most important details of the recipe, especially for the skin. Do not boil the knuckle until the meat completely falls off the bone. If it becomes too soft in the pot, it may break when transferring to the ceramic dish. It is enough for the fork to penetrate the meat down to the bone. The ceramic dish must be filled with water and soaked for at least an hour before use. After that, it should be emptied and the ingredients arranged in it. The 50 ml of water is sufficient. A larger amount would make the dish too watery and dilute the fat and flavor of the ingredients. For a good result, the knuckle must be coated on all sides with the remaining lard before being placed in the oven. Substitutions Lard can be replaced with high-quality olive oil. The original recipe uses two tablespoons of lard, divided between the vegetables and the knuckle. If you do not have a ceramic dish, you can try making the dish in a tray covered with aluminum foil. This alternative has not been tested in this recipe, but it is mentioned for situations where the ceramic dish is missing. Variations The Bulgarian chili pepper used here is not very spicy. If the pepper is spicier than expected, you can reduce the amount, but the dish's flavor will be slightly different. You can use a pre-cooked smoked knuckle that has been kept cold, provided it is covered to prevent drying out. Before baking, coat it with lard and continue the recipe from the stage of arranging it in the dish. Serving ideas The knuckle is served hot, directly with the potatoes, carrot, and sausages from the dish. Horseradish and pickles are the most suitable accompaniments to the smoked meat and hearty garnish. Frequently asked questions Can I put the knuckle directly in the oven without boiling it? The recipe is designed with a boiling step before baking. The knuckle must be boiled until a fork goes into the meat down to the bone. Boiling helps tenderize the meat and shortens the time needed for complete cooking in the oven. How long should the knuckle be boiled? The recipe source does not specify a fixed time, as it depends on the size and texture of the knuckle. Check it with a fork and stop boiling when the meat is penetrated to the bone but is not yet falling off. Why must the water cover the knuckle? The part of the skin that remains above the water can dry out during boiling and become very tough. Keeping the knuckle covered with water helps maintain a more pleasant texture. Can I use a larger knuckle? You can only if it fits in the ceramic dish along with the garnish. In this recipe, a 700 g knuckle was used precisely because a larger one would not fit in the dish. Is it mandatory to soak the ceramic dish? For this recipe, the dish is filled with water and soaked for at least an hour before use. It is advisable to follow this step, especially if the dish is intended for covered baking. Nutritional values The values are estimated and can vary significantly depending on the fat content of the knuckle, the type of sausages used, and how much meat remains per serving. For a serving of four: Calories: approximately 750-900 kcal Protein: approximately 40-50 g Fat: approximately 45-60 g Carbohydrates: approximately 45-55 g Fiber: approximately 6-8 g Sodium may be high since both the smoked knuckle and the sausages already contain salt. Therefore, the salt in the potato mixture should be added with caution. Storage and reheating The boiled knuckle can be kept cold, covered, until you place it in the dish. Do not leave it uncovered, as it may dry out. The baked dish can be stored in the refrigerator in a covered container. For taste and texture, it is best fresh from the oven, but leftovers can be reheated until warm. The potatoes may lose some of their initial texture after storage, especially if left in the liquid from the dish.

Smoked ham in the oven (in a ceramic dish)

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