Traditional Kuhana Šunka s Hrenom (Cooked Ham with Horseradish)
Tradicionalno jelo · Croatian
A classic Croatian dish featuring tender, slow-cooked ham served with a zesty, homemade horseradish sauce. This recipe focuses on the traditional preparation of the ham and the authentic horseradish condiment.
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Sastojci
- Pork ham (bone-in, cured)1.5 kg
- Bay leaves3
- Whole black peppercorns1 tsp
- Fresh horseradish root100 g
- Sour cream200 ml
- Saltto taste
- Black pepperto taste
- Waterenough to cover
Koraci
- 1
Rinse the ham under cold water. Place the ham in a large pot and cover with cold water. Add bay leaves and peppercorns.
- 2
Bring the water to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface.
- 3
Cover the pot and simmer gently for about 2.5 to 3 hours, or until the ham is tender. The cooking time will depend on the size of the ham.
- 4
While the ham is cooking, prepare the horseradish sauce. Peel the fresh horseradish root and grate it finely.
- 5
In a bowl, mix the grated horseradish with sour cream. Season with salt and a pinch of black pepper to taste. Mix well.
- 6
Once the ham is cooked, carefully remove it from the pot and let it rest for 10-15 minutes.
- 7
Slice the ham and serve warm with the prepared horseradish sauce.
