Ham Roll from Pork Knuckle
Description
The cooking process is long but not complicated. If you have a slow cooker, it will make the process much easier. For a ham roll made from pork shank, wash the shank and beef thoroughly, and even better, soak them for 2–3 hours. You can replace the beef with pork tongue, lamb, or skip the additional meat altogether. Try to damage the skin as little as possible — this will make things easier later. Shape it like a sausage using plastic wrap. Refrigerate for several hours, or ideally overnight, until set. It slices beautifully, and you can turn the broth into aspic if you add extra meat while cooking. Or you can make soup. Serve with herbs and sauce.
Instructions
- 1
Step 1
Ingredients you will need.
- 2
Step 2
Wash the pork knuckle and beef thoroughly, place them in the slow cooker bowl. Add salt, onion, allspice, and pour in enough water to cover the knuckle and meat. Close the lid and set to "Stew" mode for 1 hour. Then leave on "Keep Warm" mode for 6–7 hours.
- 3
Step 3
Remove the meat and shank and let them cool slightly.
- 4
Step 4
Make incisions on one side and remove all bones.
- 5
Step 5
Pepper the knuckle and salt to taste. Place the beef in the center and rub the surface with grated garlic.
- 6
Step 6
Carefully roll the roulade into a roll shape and place it in a bag. Tie it tightly and poke several holes with a toothpick.
- 7
Step 7
Now, using another sheet of plastic wrap, compress and shape it into a sausage. Place in the refrigerator for several hours to set.
- 8
Step 8
Serve immediately or slightly cooled.