Hammer

The correct Hämmchen, as it cooks the Cologne has a few important characteristics, which it applies to follow: A Hämmchen is always behind, thus a hind leg of the pig and not to be confused with the Prussian Stelze. On the other hand, a Hämmchen is cured by the butcher, that is, it is put in a brine. Today, due to time constraints, pork legs are often inoculated with salt.

And this is how it is done: put the hams in a saucepan with boiling hot water. Later add the quartered onions, bay leaves, about 20 juniper berries, peppercorns as well as cloves. Boil everything together until the meat almost separates from the bone (after about an hour). Remove, let drain and bring to the table on a heated plate. Don’t forget: hot mustard! As a side dish you can serve fried potatoes and/or sauerkraut. Make just as a Roeggelchen (rolls from rye flour) is enough

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