Sülze vom Eisbein

Ingredients

• 1 bunch parsley
• 1 bunch arugula
• 500 g pickled ham hock
• 2 onions
• 80 g carrots
• 80 g leeks
• 3 bay leaves
• 10 peppercorns
• 6 allspice berries
• 4 juniper berries

Instructions

1. 1.

   Rinse the ham hocks under running water. Fill a large pot with about 3½ liters of water, add the ham hocks and bring to a boil. Skim off foam several times, then reduce heat. Peel or clean the vegetables, add them with the spices to the pot.

2. 2.

   Let the ham hocks simmer gently for about 2½ hours. When the meat easily pulls away from the bone, it is cooked. Remove the finished ham hocks from the broth, strain the liquid and set aside. Separate the meat from the bones and cut into small cubes. Wash the parsley, shake dry and roughly chop the leaves.

3. 3.

   Rinse, wash, clean and spin dry the arugula. Mix the meat with the parsley, place in a terrine mold lined with plastic wrap, press firmly and cover. Refrigerate for 4–5 hours. Carefully lift the finished terrine onto a board, remove the plastic wrap and slice. Serve the slices with arugula.