Monday, January 17, 2011
Ham, Sauerkraut and Potato Dumplings
Chlupaté Knedlí s Uzenou Šunkou
This is a true comfort food and once you have made dumplings it is a cinch to put together. Just cook ham any way you prefer, boil, bake or braise, cook sauerkraut and serve with potato dumplings.
I bought shank end of bone-in smoked ham that came in at 4.5kg or 10lb, put it in large cast iron Dutch oven and poured in water about half way up the meat. It took 3-1/2 hours at 350°F to braise, covered, for a fall-off-the-bone done. Nice no-work method. Not only did I end up with great, tender ham, but now I have 2-1/2 quarts of fantastic ham stock for pea soup as well. Nice bonus. One thing I will change next time is that I will not cut the skin in diamond pattern, I will leave the skin whole. Since I like the nice chewy texture of the pork skin but not all that fat underneath, it will make the job of removing extra fat much easier.
Even though this meal looks fairly light, is quite filling. It will become a Winter standard.