- ham hock 1 piece.
- Dishon mustard 1 tablespoon
- mustard Russkaya 1 tablespoon
- rathe ripe tkemali sauce 2 tablespoons
- garlic 5 cloves
- olive oil 2 tablespoons
- laurel leaf 2 pcs.
- salt according to taste
- black pepper fresh-ground according to taste
Wash ham hock well, polish skin, cut longitudinally and stone accurately. Season fatly with salt and pepper.
Grind laurel leaf into granulate.
Clen garlic and put through a press. Stir garlic, laurel leaf and olive oil in the bowl.
Coat ham hock fatly with this mixture.
Both types of product combine in the bowl, add tkemaly sauce. Stir well till homogeneousness.
Grease meat on both sides with this marinade.
Then roll ham hock as compact as possible. Bind it with foof fibre.
Envelope ham hock in the foil and place it in refrigerator for about 8 — 12 hours. Put ham hock (in foil) into the heated bakeoven 110°С. Bake it within 30 minutes. Then switch oven on 220°С and roast 1,5 hours. Cool ready-to-serve ham hock and place it in refrigerator for several hours.
That is delicious! You can serve it on rye tosts.