Germany | Bavaria

Bavarian Hamhock

Savory | Dinner

How to make German hamhock (Schweinehaxe)


  The Bavarian cuisine is typified by rather robust tastes and large plates of food. The Hamhock (called 'Schweinshaxe or Schweinehaxe') is no exception. It is a rather festive food, that people like to eat at events like the Maibaum fest (The maypole fest) on the first of May.

  It is frankly expected that one orders a paint of (regional) beer with the dish. And the piece of meat is almost always served with a knödel and / or potatoes.


  • 1 Pc piece of pork hock
  • 1 Pc bay leaf
  • 1 Tbs rosemary
  • 3/4 Tbs salt
  • 3/4 Tbs pepper
  • 1 glass of beer
  • 4 Tbs olive oil

A fry bread wrap

'Schweinshaxe in Meissen' by Dr. Bernd Gross on wikipedia (see source). Licensed under CC BY-SA 4.0


  1. Lay the hock in a roasting pan
  2. Season it & add olive oil
  3. Place in the oven for 3-4½ hours on 94 degrees celsius (200 fahrenheit). Pour some beer over the haxe once in a while.
  4. Sprinkle the rest of the beer over the haxe and heat up the oven to 205 celsius (400 Fahrenheit)