Keto Golonka (Ham Hock) with Mustard and Radish

Ingredients

• 2 large Ham hock
• 4 tbsp Mustard
• 1 bunch Radishes
• 4 cloves Garlic
• 2 leaves Bay leaves
• 6 cups Water
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 large ham hocks in a large heavy-bottomed pot or Dutch oven. Add the 4 cloves of minced garlic, 2 bay leaves, 1 tsp salt, and 0.5 tsp black pepper to the pot. Pour in the 6 cups of water, ensuring the ham hocks are fully submerged.
2. 2Place the pot over high heat and bring the water to a rolling boil, which should reach approximately 100°C. Once boiling, reduce the heat to low, cover the pot with a lid, and maintain a gentle simmer.
3. 3Continue to simmer the ham hocks for 4 hours, or until the meat is extremely tender and easily pulls away from the bone. The internal temperature of the ham hock should reach 87.78-96.11°C (88-96°C) when fully cooked for tenderness.
4. 4Carefully remove the 2 large ham hocks from the pot and place them on a cutting board or serving platter. Allow them to rest for 5 minutes to redistribute their juices.
5. 5While the ham hocks are resting, slice the 1 bunch of radishes into 0.3175 cm (0.3 cm) thick rounds.
6. 6Serve the hot ham hocks immediately with the 4 tbsp mustard and the freshly sliced radishes.

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