Boiled pig ham hock is a fantastic, juicy treat that we Czechs know as Ovar. In some families, it is often made on New Year's Eve or during the pig slaughtering season, which traditionally takes place in the winter months. Want the recipe? Keep reading!
Pork has a long tradition in Czech gastronomy, thanks in part to the pig slaughters associated with the festive Masopust period. Czech cuisine is rich in excellent pork recipes, such as Vepřo knedlo zelo, roasted pork belly bites (Výpečky), or oven roasted pork shoulder (Pečená krkovička).
Czechs also prepare pork knee in a variety of ways. If you have ever visited Prague, you may have enjoyed a crispy pork knuckle cooked slowly in the oven. Another way to prepare pork ham hog is to boil it slowly in water with spices and vegetables and serve it with mustard or/and apple horseradish (Vejmrda)—and that is Ovar, the recipe I have for you today!
Pronunciation: If you are curious about how the words "Ovar" and "Vepřový ovar" (pork ovar) are pronounced, I have recorded a short audio clip for you where you will hear their authentic Czech pronunciation.
Ingredients for Czech Ovar ham hock
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
Grab a pig's ham hock, preferably with the skin on. You will also need spices: bay leaf, allspice, and peppercorns. Additionally, get ready onion and salt. Speaking of salt, count on about 2.5 teaspoons of salt per pound of pork.
A key ingredient here is time! Expect to simmer the pork hock slowly for about three hours, so plan ahead.
How to serve boiled ham hock
Ideally, bone it beforehand and then slice it. Serve with mustard and apple horseradish. Don't forget to add a slice of fresh rye bread (Chleba) and the most important Czech thing—a cold Pivo beer—to wash it all down!
It depends on the size of the meat piece. The usual cooking time for a ham hock weighing 2-3 kg is around three hours. The meat is simmered gently in a pot on the stove, covered with a lid.
How do you know when the ham hock is done? Just perform a simple test: if you gently twist the large central bone and it separates easily from the meat, the ham hock is done and ready to serve.
In any case, do not pour it out. Just strain it into a clean pot and use it to make soup, for example. A Czech specialty made from knee stock is soup with groats.
Boiled Ham Hock (Czech Ovar)
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Ingredients
- 1 pound ham hock raw, with the skin on
- 1 large onion peeled and cut into wedges
- 10 peppercorns
- 6 allspice
- 2 bay leaves
- 2 ½ teaspoons salt
- water enough to cover the hock
Instructions
- Carefully clean 1 pound ham hock of any remaining impurities and pig hair. Peel 1 large onion and cut it into wedges.
- Place the hock in a large enough pot and cover with water to submerge it. Add 6 allspice, 2 bay leaves, and 10 peppercorns. Season with 2 ½ teaspoons salt. Throw in onions. Cover and bring to a boil.
- When the water begins to boil, reduce the heat to low and simmer gently for about 3 hours.
- Transfer the ham from the pot to a cutting board. If desired, you can remove the central bone with a gentle twist; it should come out easily, especially if the leg has been cooked for a long time.
- Remove the skin, slice the meat, and serve.
Notes
- One boiled ham hock is enough for one to two servings.
- SERVING: Serve the warm pork with fresh bread, and add a dollop of apple horseradish and mustard as condiments.
- Store leftover cooked Ovar in the refrigerator covered with plastic wrap, where it will keep for about five days. Do not place in the refrigerator until the ham hock has cooled completely.
Nutritional estimate pro serving
Tried this recipe?
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Emily from Minnesota says
I printed out the recipe and I will make this. I have a big pork hock in the freezer , I made one about a month ago, but I didn’t put the spices in like you put in, I love the skin on the pork hock. I like dumplings and sauerkraut with it . Thanks for the recipe.
Petra Kupská says
Let me know how it turns out.