Boiled Ham Hock (Czech Ovar)

Ovar is a Czech recipe for slowly cooked ham hock, served with apple horseradish, mustard, and bread.

Course Dinner

Cuisine Czech

Keyword Pork Recipes

Prep Time 10

Cook Time 3

Total Time 3 10

Servings people

Calories 768kcal

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.

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.