Smoked ham, boiled in beer and baked with sautéed cabbage

Name: Smoked ham, boiled in beer and baked with sautéed cabbage
Ingredients: For smoked ham: 1 smoked ham (mine was about 1.3kg) 1 head and half of garlic 15-20 peppercorns 2-3 bay leaves 1 glass of beer (250 ml) thyme salt (if needed) pepper For cabbage: 1 cabbage about 1.5kg; bay leaves sweet paprika salt; pepper

Meat - Smoked ham, boiled in beer and baked with sautéed cabbage by Gratiana M. - Recipia

Smoked ham hock boiled in beer with sautéed cabbage Preparation time: 30 minutes Cooking time: 3 hours Total time: 3 hours and 30 minutes Number of servings: 4-6 Winter is upon us, bringing the desire to prepare hearty meals that warm our souls. Today, I invite you to discover a delicious recipe for smoked ham hock boiled in beer, accompanied by aromatic sautéed cabbage, perfect for chilly days. This dish combines the intense flavor of smoked meat with the delicate notes of garlic, offering an unforgettable culinary experience. Brief history Smoked ham hock is a traditional ingredient in many cultures, with deep roots in rustic cuisine. The smoking process not only gives the meat a distinctive flavor but also better preservation. Beer, on the other hand, has been used over time not just as a beverage but also as an ingredient in various recipes, due to its ability to enhance flavors. This recipe is a perfect blend of tradition and innovation, bringing together flavors that complement each other. Ingredients For smoked ham hock: - 1 smoked ham hock (approximately 1.3 kg) - 1 and a half heads of garlic - 15-20 peppercorns - 2-3 bay leaves - 250 ml beer (one glass) - Thyme, to taste - Salt, as needed - Pepper, to taste For cabbage: - 1 cabbage (approximately 1.5 kg) - Thyme, bay leaves - Sweet paprika - Salt, to taste - Pepper, to taste - Oil for sautéing Preparation method Step 1: Preparing the ham hock 1. Boiling the ham hock: In a deep pot, add the smoked ham hock and cover it with water. Bring the water to a boil and add the garlic cloves (leave them unpeeled and lightly crushed), peppercorns, and bay leaves. Let it simmer on low heat for 2-3 hours. It is important to check occasionally to ensure the ham hock is completely covered with water. 2. Checking doneness: The ham hock is ready when the meat starts to pull away from the bone. Once it reaches this stage, remove it from the water and place it in a covered oven-safe dish. Step 2: Preparing the marinade 3. Adding spices: Cut the remaining garlic into slices and add it to the dish with the ham hock. Sprinkle salt (if necessary), ground pepper, and thyme. Pour the beer over the ham hock, adding enough of the cooking liquid to cover the ham hock halfway. Cover the dish with a lid. 4. Baking: Preheat the oven to 180 degrees Celsius. Place the dish in the oven and let it bake for 30 minutes. After this period, remove the lid and let it bake for another 15-20 minutes, or until the ham hock is nicely browned on top. Step 3: Preparing the cabbage 5. Chopping the cabbage: While the ham hock is baking, slice the cabbage into thin strips. In a large skillet, heat a little oil over medium heat. Add the cabbage and stir frequently until it begins to soften. 6. Seasoning: Add salt, pepper, thyme, and sweet paprika. Pour in some of the remaining liquid from the ham hock, just enough to cover the cabbage. Cover the skillet and let it simmer over medium heat for 30-45 minutes, stirring occasionally. 7. Finishing the cabbage: When the liquid has reduced by half, transfer the skillet to the preheated oven at 180 degrees Celsius and let it bake for another 30-45 minutes, until the cabbage becomes tender and the liquid is almost completely evaporated. Five minutes before removing it, add chopped dill and check the taste, adjusting salt and pepper if necessary. Serving Smoked ham hock boiled in beer with sautéed cabbage is a perfect combination for a winter meal. Serve it warm, alongside a generous portion of sautéed cabbage. This dish pairs wonderfully with a bean stew, but also with a fresh salad to balance the intense flavors. Offer a glass of cold beer alongside, and the meal will be truly memorable. Useful tips - Choosing the meat: Opt for a quality smoked ham hock to achieve a rich and authentic flavor. Pork hock is ideal due to its fat content, which adds juiciness to the dish. - Cabbage: If you find fresh cabbage, use it instead of imported ones. Romanian cabbage has a sweeter taste and a softer texture. - Variations: You can add diced tomatoes or tomato juice to the cabbage for an extra touch of acidity and color. Also, try adding a few slices of smoked sausage to the dish with the ham hock for an even richer flavor. - Side dishes: Besides cabbage, this dish also pairs well with mashed potatoes or boiled potatoes that absorb the delicious flavors of the sauce. Nutritional information This recipe is rich in protein, thanks to the pork, and contains essential vitamins from the cabbage, such as vitamin C and fiber. However, it is important to consume in moderation, considering the salt and fat content of the smoked ham hock. Frequently asked questions 1. Can I use another type of meat? Yes, you can also use other types of smoked meat, such as pork shoulder, but the cooking time may vary. 2. What other side dishes can I try? This dish pairs well with boiled potatoes, mashed potatoes, or a fresh salad. 3. Can it be prepared in advance? Yes, the boiled ham hock can be prepared a day in advance, and the flavors intensify as it sits. Reheat it in the oven before serving. 4. How can I adapt the recipe for a healthy lifestyle? You can reduce the amount of salt and opt for a smaller portion of ham hock, complementing the meal with more vegetables. Personal note This recipe for smoked ham hock boiled in beer with sautéed cabbage reminds me of winter meals spent with family, where the aroma of meat and cabbage brings us together around the table, creating unforgettable memories. Each bite is a combination of tradition and love, and I hope you enjoy this culinary experience too. Bon appétit!

Smoked ham, boiled in beer and baked with sautéed cabbage

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