Bavarian Ham hocks is a traditional and authentic German Bavarian specialty and is not just served at the Oktoberfest. In Germany we call this dish “Schweinshaxe” – Haxe is another name for “leg”, and Schwein means “pig”. Ham hocks are also called Eisbein, Hachse, Haxe, or Stelze. And in Bavarian it is a “Hax’n”.
The German pork knuckle is served in the typical Inns of Bavaria and especially on the popular German Oktoberfest, and you can order it in Munich on the “Wiesn”. If you want to cook it you need to get the right meat. Normally you find it at German stores that carry meat and sausages. Happy Cooking and enjoy your German Ham hocks. PS: Bavariasausage in Wisconsin has them!
2 pork hocks (1,5kg)
1/2 liter beef broth – How to Make Beef Broth –
250 ml dark beer
2 onions, cut in rough pieces
3 garlic cloves
1 tsp tomato paste
1 branch fresh thyme and 1 branch mugwort
2 medium sized onions
Herbs -1 Tsp of each: marjoram, rosemary, mugwort, caraway seeds
2 sage leaves
salt, black pepper to taste
– Wash the meat, and pat dry.
– Cut it diamond-shaped.
– Spice meat all over with salt, herbs and pepper.
– Brown the meat evenly on all sides.
– Add onions, tomato paste, fry for a bit.
– Add broth and bring to a boil.
– Place thyme and mugwort branch, sage leaves and garlic cloves next to the meat.
– Add the beer.
Find all Important German Side Dishes in this
Box (Sauerkraut, Red Cabbage, Spatzle, Mustard and more)
– Continue cooking in the pre-heated oven on 350 F for about 2,5 hours.
– While cooking pour the meat frequently with the fond, and if needed add hot water if liquid should reduce.
– Increase temperature for 15-20 min at the end of cooking time to 400 F so the meat can get a nice crust.
– You also can place the meat under the grill for 5 min on high heat.
– When meat is down remove from pan, drain the fond. Spice if necessary.
– With 2-3 tsp corn starch bind the sauce, it should not become too thick (mix starch with some cold water first, then add to fond). For the ham hocks we like a thinner gravy.
Serve the “Schweinshaxn” with Sauerkraut or red cabbage, and of course with dumplings (Knoedel – the popular Bavarian Dumplings).