Schweinshaxe. Roasted Ham Hock. A Wet Cured & Roasted Pork Shank. Peasant Food #SRP #hamhock

[markswandells]

Please add the brining instructions, thanks

[peterrissel]

Hey Scott, great video (as always).

Some years back I bought a whole lamb because of your butchering tutorial. lol it took me 3 hours to butcher but I had such fun.

Today you have really taught me something again. I love Schweinshaxe (I am German) and even though we have already had our supper.

Thank you and greetings from Johannesburg South Africa

[MartinAhlman]

"Fläskläggg och rotmos" (Brined and boiled ham hock with mashed neeps) in Sweden. Ham hock is a staple food in Sweden. I think you'd like it!

[josephscroggins]

OMG Scott, that looks absolutely amazing! I love the history of it all as well. It's important to remember and pass on those stories and trades! Thanks Mr. Rea

[archiesuperbot]

Brings back my childhood memories.
Well done Scott for keeping traditions alive.

[greenspiral]

It is pronounced Schweins Haxe but a bavarian just calles it a 'hax'n'
Haxn being leg. Thank you so much for this Scott, it brings back memories and now I know how it's done, you are a star!

[iggysuepea]

Can you post your wet brine instructions? Trying this now with shanks pulled from my own ratchetty experimental brine, but would love to use yours- looks amazing! Thank you for sharing!

[kimberlycary]

Probably the most meaningful cooking videos I've ever seen...and I watch a ton of them!!

Thank you, Chef!!❤

[alpcns]

Das ist gut! A beautiful dish very well prepared and presented, Scott! Thanks for sharing.

[aelthric]

It is pronounced like it is two words "Schweins - Haxe" literally meaning "Pork Knuckle" in English... Excellent with sauerkraut and a litre stein of beer to wash it down Wunderbar!!!!

In Italy this is also called Stinco di Maiale but they tend to remove the fatty skin covering it, so no crackling with Stinco Di Maiale... Buonissimo... 👍😉👍

[ros-spur]

Looks delicious Scott, want to give it a try, need the brine ingredients and how long 5 days?

[hansstrydom-ydbu]

Hi Scott. Once again a great demo. Furthermore, your photography is absolutely proffessional. Not like others we see look like if they have a lots of ants in their pants jumping around. Keep up the good work. Thank you appreciate your expertise. Hans Strydom. Sandton. South Africa

[tarmacdemon]

I am going to definitely try this recipe it looks one Scott.

[BearMom]

Omgeeee!!! I absolutely love shweinshaxe and this looks like the best ever. You’re my hero!! I’m so making this!!

[beckyrobinson]

That is so yummy. Thanks for video. Take care.

[stevedexter]

Great video I’m going to try a ham hock. Pronounced by schvineaxe or schweineaxe look lovely though cheers 👍

[stevenslavicek]

That’s brilliant, can you give us the brine mix.

[artfrontgalleries]

A few years ago, I successfully reproduced your recipe for Pork belly. Later, I followed your instructions for Duck Breast (When I'm in central Europe, it is very available and cheap).
I live in Newark, NJ where there is a major Hispanic food influence (Mexican, Central American with a touch of South America) I can get Hocks You have made me popular as a cook by letting me steal your best work. I'm be adding this to my repertoire. thanks

[AsclepiusDream]

Havent had a video of yours on my browser in some time. I said to myself, that looks like Scotts work. Is that Scott? Of course it's Scott! Making art with pork.

[ElDuardo]

Great recipe, ive allready tried it and it was phenomenal. Today I'm doing it again