Ham hock with dried fruits

Total time: 1hr 40m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 412 Kcal, 33g Protein, 36g Carbohydrates, 14g Fat


  • 4 pork knuckles (approx. 150 g each)
  • 1 tsp salt
  • a little pepper
  • 0.5 tsp paprika
  • 1 tbsp white flour
  • clarified butter
  • 5 dl meat bouillon
  • 1 tbsp coarse-grain mustard
  • 200 g dried fruit
  • salt and pepper to taste

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  • Season the knuckles and dust with flour. Heat the clarified butter in a frying pan, fry the knuckles in batches on a medium heat for approx. 3 mins. on each side.
  • Add the stock, stir in the mustard, bring to the boil and then reduce the heat. Cover and braise for approx. 40 mins. Stir in the dried fruits, braise for a further 40 mins., season. Serve with mashed potatoes or polenta.
  • Tip:

    Replace pork knuckles with veal shanks

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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