What is Schweinshax?

Schweinshax is a Bavarian food that can be prepared in different ways, but it is basically steamed or roasted ham, which has a crispy mahogany skin when cooking is completed. It can be steamed on the hob, grilled or roasted in the oven with vegetables and spices. Some recipes require that they are kept steamed or German beer. The last dish can be served with mashed potatoes, ppatzle , cabbage or steamed cabbage. In the Dutch oven, the meat on all sides is brown. It is removed from the pan and chopped vegetables including onion, carrots, pores and celery are added and frying into fat until it boil. Every 15 to 30 mschweinshax is fastened with liquid, although the liquid should slowly reduce in the oven. Once the bowl is cooked thoroughly, it is removed from the oven and the ham is removed again. The remaining liquid is heated at the top of the range and mixes with larger spices such as cumin, and some butter and flour to create a strong sauce that can be poured over the hamu.

Further preparation, which is sometimes said to be closer to the authentic Bavarian recipe for Schweinshax, involves coverage of meat in spices made of berries, cloves and black pepper. Ham Hock is allowed to absorb the taste of the reverse for 12 to 24 hours. After marinating in dry friction, the ham is grilled over the fire or a pendant and bakes very slowly on the rotisserie or spitting until it is done.

One final preparation of Schweinshax includes frying onion oil until they are soft, after which a large amount of cabbage is added to the pan, so slightly cook. The shares are added to the cabbage together with the berries of the juniper, garlic and black pepper and the mixture can decrease a little. Ham Hock is placed on top of the cabbage mixture and left to cook for several hours until it is done. The completed Schweinshax is served on a plate over cabbage.