Ham hock svenska
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Boiled ham hock with root mash
Fläsklägg med rotmos
Fläsklägg med rotmos (boiled ham hock with root vegetable mash) is known as one of the best examples of husmanskost (traditional home cooking) and regularly features on restaurant menus in Sweden.
A ham hock (pork knuckle) is part of the leg, above the foot, and because it contains the tendons and ligaments, it requires a long cooking time. Unfortunately ham hocks are often in short supply now, because butchers can often make more profit by turning all the less tender cuts of pork, including the knuckles, into sausages. However, if you find a ham hock for sale, do buy it, invite some friends round and try this dish. It will not disappoint.
Ham hock is always accompanied by rotmos in Sweden. According to some Swedes, rotmos must be finished using the stock (broth) from cooking the ham. To substitute butter, milk or cream, as used when making mashed potatoes, is considered almost sacrilege, but others do like a dollop of butter in their rotmos. You choose!
Many Swedes could be described as mustard connoisseurs, so the average Swedish supermarket must offer a choice of at least a dozen types. So what mustard s
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Definition och Betydelse av "ham hock"
What is "ham hock"?
A ham hock, also known as pork knuckle or pork hock, is a flavorful and tender cut of meat taken from the lower joint of a pig's front or hind leg, just above the foot. However, the hind leg is typically preferred due to its larger size and more abundant meat and collagen content. It is prized for its rich, savory flavor and the gelatinous texture it contributes to dishes when cooked slowly. Ham hocks are often used as a flavoring agent in soups, stews, and braises, where they impart depth and complexity to the dish. They are also frequently cured and smoked to enhance their flavor.
Example
We hosted a backyard barbecue and smoked a ham hock to perfection.
The butcher displayed a freshly ham hock in the shop.
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English
automatic hock cutter
Swedish
automatisk fotkapare
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hock of joint, nos
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