PIG KNUCKLE RECIPES

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CRISPY PORK KNUCKLE (SCHWEINEHAXE) - A FOOD LOVER'S KITCHEN



Crispy Pork Knuckle (Schweinehaxe) - A Food Lover's Kitchen image

Pork Knuckle is easy to make and produces an impressive looking and decadent dish that’s great to serve year round.

Provided by Laura

Categories     Main Dish

Total Time 245 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 2

Number Of Ingredients 5

1 1/2 lb pork knuckle (Find one with skin covering at least half the knuckle.)
1/2 tsp salt
1/4 tsp ground black pepper
2 medium potatoes
1 small onion

Steps:

  • Pre-heat your oven to 325F.
  • Poke the skin of the pork knuckle a dozen times with a sharp knife. Rub salt and pepper into the skin.
  • Cut the potato and onion into chunks and put them into a roasting dish. Place the pork knuckle with skin side up on top of the vegetables.
  • Put the roasting dish in the oven and cook at 325F for 4 hours. You’ll know it’s ready when the meat can easily be separated from the bone.
  • To crisp up the skin, turn the oven to broil and place the roasting pan within 1 ½ inches from the heating element. Watch carefully to avoid burning. Remove from the oven when the skin looks blistered.

Nutrition Facts : Calories 817 kcal, CarbohydrateContent 3 g, ProteinContent 58 g, FatContent 75 g, SaturatedFatContent 30 g, CholesterolContent 228 mg, SodiumContent 807 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

CRACKLING HAM RECIPE | DELICIOUS. MAGAZINE



Crackling ham recipe | delicious. magazine image

Salty, crisp, juicy crackling ham makes a beautiful centrepiece for Christmas or Boxing Day. Maximum impact for minimum effort – just want you want during the festive season. Add an extra sticky twist with our treacle-roast ham or try cooking it in cola for wonderful sweetness.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 10-12

Number Of Ingredients 2

½ British free-range gammon, unsmoked, bone-in (about 4-4.5kg), skin scored for crackling – ask your butcher to do this for you and see tips
Sea salt

Steps:

  • Heat the oven to 170°C/fan150°C/gas 3½. Put the gammon in a large, shallow roasting tin, sprinkle the skin generously with salt, then transfer to the preheated oven to roast for 2½-3 hours until the internal temperature reads 65°C when measured with a digital thermometer (see tips). Be sure to take a reading from the centre of the gammon but don’t touch the bone with the probe.
  • Increase the oven temperature to 230°C/fan210°C/gas 8. Wrap foil around any exposed bits of ham so that only the skin is left unwrapped. Return the ham to the oven to cook for a further 20-25 minutes, until the majority of the skin has crackled and is crisp. You may have to rotate the ham a little to crisp up the parts of the skin not exposed to the hot air.
  • When you’re happy with the crackling, remove the ham, take off the foil and rest uncovered on a lipped board for 30 minutes. Carve the ham in generous slices, with the crackling attached, and serve with cranberry relish, chutney or cumberland sauce.

Nutrition Facts : Calories 204kcals, FatContent 12.3g (4.1g saturated), ProteinContent 23.3g, CarbohydrateContent nil, FiberContent nil

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