Smoked ham with garlic
To prepare a culinary delight, we start by ensuring we have all the necessary ingredients. Therefore, we will take care of the pork knuckle, which is an excellent choice for a hearty and savory meal. We begin by cutting the knuckle into suitable portions to ensure it will cook evenly.
In a pressure cooker, we add the knuckle along with a few peppercorns, a bay leaf, and a whole head of garlic. These ingredients will add a special flavor to the meat, and pressure cooking will help the flavors penetrate. We let the knuckle boil for about an hour and a half. It is important to check if the bones inside the knuckle come off easily, indicating that the meat is well-cooked and tender.
Meanwhile, we prepare the garlic sauce. We take three cloves of garlic and crush them finely. We add salt to taste and a splash of oil, then mix vigorously until the mixture becomes homogeneous, similar to mayonnaise. This sauce will provide an intense flavor and enrich the final dish. To give it a touch of color and a distinct taste, we can add a teaspoon of paprika or a teaspoon of gulyas cream, which will bring a special creaminess.
After the knuckle has boiled and we have deboned it, it is time to prepare it for serving. We cut it in such a way that we can easily unfold it, then apply the garlic sauce over the entire surface of the meat. It is important to ensure that each portion is evenly covered to maximize the flavor. We tightly roll the knuckle in plastic wrap, making sure it is well wrapped, then let it cool for 1-2 hours. This step will allow the flavors to meld and will help achieve a more pleasant texture.
After the resting time has passed, we are ready to serve it. The knuckle can be prepared in the oven to achieve a crispy crust, or it can be eaten cold as an appetizer. Regardless of the choice, the dish will surely be a delight, perfect for a family meal or a special occasion. Enjoy!
Ingredients: 1 piece of ham hock upper part, salt, peppercorns, bay leaves, 1 head of garlic (for boiling) and a bit of seasoning in the water in which the ham hock boils, 3 cloves of garlic, oil to rub the garlic, goulash cream or paprika.
