SPANISH COOKED HAM
When you go to most dining places in Spain, you will often find lacón on the menu. It is essentially a cooked ham that is sliced and drizzled with olive oil with a sprinkle of paprika. When I discovered smoked pork hocks, I had found something very similar to that which is served in Spain.
A 1.5 kilo pork hock will feed 4 people as a good-sized appetizer (with some fresh bread on the side to soak up all the lovely olive oil). Keep in mind that there is a lot of waste: the bone, the thick skin, fat, but all of that is what contributes to the flavour of the meat.
Once the meat is cut up, the rest is simple. In a hot pan or on a grill, grill the meat on both sides so it has a bit of colour. Place it on a serving dish, lightly sprinkle with some sweet paprika and give it a good drizzle of a nice olive oil.
This is the easiest, tastiest addition to any meal.
1.5 kilo ham hock
3 Tbsps olive oil
1 tsp sweet paprika
1. Lightly fry the ham in 1 Tbsp of olive oil.
2. Arrange meat on a dish.
3. Drizzle remaining olive oil over meat.
4. Sprinkle with paprika.
5. Serve appetizer with fresh bread.
Protein 26.9 g