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Le Chaudron recipe
Jambonneau braisé choucroute
Braised ham hock with sauerkraut
⏱ 120 minServes 4Easy560 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2lightly salted ham hocks
800 g (28 oz)raw sauerkraut
200 ml (¾ cup)Alsace white wine
2onions, sliced
6juniper berries
2 leavesbay leaf
- 2 lightly salted ham hocks
- 800 g (28 oz) raw sauerkraut
- 200 ml (¾ cup) Alsace white wine
- 2 onions, sliced
- 6 juniper berries
- 2 leaves bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the ham hocks in cold water for 1 hour to remove some salt, then rinse them well.
- Rinse the raw sauerkraut in cold water, then squeeze it firmly to remove excess acidity and water.
- Cook the onions in the Dutch oven, then add the sauerkraut, juniper berries and bay leaf.
- Lay the ham hocks on the sauerkraut, then pour in the Alsace white wine and a little water for slow cooking.
- Cover and braise over low heat for 1½ hours until the meat is tender and falling off the bone.
- Slice the ham hocks and serve them on the sauerkraut with hot steamed potatoes.
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