Summary

Ingredients

• 1 pork knuckle (ham), approx. 400 g
• 2 teaspoons garlic, finely grated
• 4 teaspoons mustard
• 1 glass sauerkraut (butcher`s cabbage)

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Instructions

1. Preheat the oven to 180 ° C top and bottom heat or 160 ° C circulating air.
2. Make a spreadable paste from the mustard and garlic. Brush the pork knuckle thoroughly on all sides, not forgetting the meat pockets. Let it steep overnight
3. Fill the slaughtered cabbage as a bed in the roasting bag and place the pork knuckle on top with the rind facing up.
4. Close the roasting bag, make a small cut according to the manufacturer`s instructions so that the steam can escape and place it on the cold baking sheet.
5. Cook everything for about 1 hour and 15 minutes.
6. Cut open the bag, remove the pork knuckle and brown the rind until crispy under the grill.
7. Arrange the slaughtered cabbage and possibly mashed potatoes on a plate and add the pork knuckle after grilling.
8. Tip:
9. If you like, you can add half a pork cheek as a flavor carrier.
10. You have a special taste experience when you put a good sip of malt beer in the roasting bag.