Content

• Ingredients
• Simply cooked ham jump
• Ham jump with beans
• Ham jump with kale
• German ham jump with sauerkraut
• To step
• Method 1 of 4: Simply cooked ham jump
• Method 2 of 4: Ham jump with beans
• Method 3 of 4: Ham jump with kale
• Method 4 of 4: German ham jump with sauerkraut
• Tips
• Necessities
• Simply cooked ham jump
• Ham jump with beans
• Ham jump with kale
• German ham jump with sauerkraut

A ham jump is a thickly cut part of a pig's leg, from the area between the ham and the hoof. You can almost always buy ham jumps salted and dried. This cut of meat can be prepared in a variety of ways, here are some of the most common.

Ingredients

Simply cooked ham jump

For 1 to 2 servings

• 1 smoked ham jump
• 500 ml of water

Ham jump with beans

For 4 to 5 servings

• 1 tbsp (15 ml) vegetable oil
• 4 medium smoked ham jumps, approx. 115 grams each.
• 250 ml of chopped onions
• 225 g dried white beans, pinto beans or lima beans.
• 1 bay leaf
• 1,250 ml of water
• Ground black pepper
• salt

Ham jump with kale

For 6 to 8 servings

• 2 to 3 medium smoked ham jumps
• 2,250 g kale
• 2 tsp (10 ml) salt
• Water
• Spicy sauce (optional)

German ham jump with sauerkraut

For 4 to 6 servings

• 675 g smoked lamb jump
• 750 ml sauerkraut
• 1 large onion, chopped
• 1 large carrot, chopped
• 3 allspice berries
• 5 peppercorns
• 1 bay leaf
• 4 tsp (20 ml) salt
• 1.5 l of water

To step

Method 1 of 4: Simply cooked ham jump

1. Notch in the fat layer. Use a sharp kitchen knife to cut into the fat layer in several places before cooking the jump.
   • Cutting into the meat helps to cook inside the meat and bring out the flavor better.
2. Place the ham jump in a large saucepan. Place the jump in a large, heavy saucepan and add 500 ml of water, or enough water to about an inch above the cut of meat.
3. Bring the water to a boil. Let the water reach boiling point over high heat. Once the water is boiling, lower the heat. Then let the ham jump simmer for an hour or two.
   • After the first hour, check the meat about every 30 minutes. The jump is ready when the meat falls off the bone.
   • Ham jump can withstand cooking for a long time as it is a tough piece of meat.
4. Reduce the liquid by half. Take the jump out of the water when it is cooked.Turn the heat back to high and boil the water for another 20 minutes, until the liquid has reduced by half.
   • Do not cover the pan during this process.
   • This process creates a rich, flavorful broth that you can use with the meat.
5. Serve. Let the ham jump cool slightly before placing it on a serving plate. Serve after drizzling some of the stock over the meat.
   • You can also save the stock for use at another time if you store it in the refrigerator in an airtight container. You can also add it to the water you use to cook rice, beans or pasta.

Method 2 of 4: Ham jump with beans

1. Soak the beans. Dried beans need to be sorted, cleaned and soaked before adding them to a dish. Similarly with this dish.
   • Sort the beans and get rid of small stones and dirt.
   • Rinse the beans under running water.
   • Soak the beans in 2 liters of water in a large, covered saucepan. Let them soak in the fridge overnight.
   • When they are ready, strain them and rinse the beans again.
2. Heat the oil in a medium frying pan. Pour the vegetable oil into a frying pan and heat it over medium heat. Give the oil a few minutes to get hot.
   • When it has reached the right temperature, the oil will look shinier than usual and should slide through the pan even faster.
   • If you don't have a frying pan, a large, heavy stockpot with a lid will also work.
3. Sear the ham jump. Add the chunks of lamb to the hot oil in parts and sear them on all sides until the meat turns brown. This should take about 4-6 minutes.
   • When brown, remove the lamb jumps from the pan and temporarily set them aside in a warm, clean place.
4. Fry the onions. Add the chopped onions to the hot oil and sprinkle with ground black pepper to taste. Stir frequently for 2 minutes.
   • When they are done, the expressions and translucent look and smell even better.
   • If you don't know how much salt and pepper to use, start with a small amount, such as 1/8 tsp (0.6 ml), instead of a large serving.
5. Add the beans and bay leaf. Stir the soaked and drained beans in the frying pan and add the bay leaf as well. Add more pepper if desired. Fry for an additional 1 minute.
6. Place the ham jumps back into the pan and add the water. Return the lamb jumps to the frying pan and add 1,250 ml water. Bring to boil.
7. Simmer for 2 hours. After the water comes to a boil, reduce the heat to medium-low and simmer, covered, until the flesh falls off the bones and the beans take on a creamy consistency.
   • Remove the bay leaf when you are done.
   • Note that if you prefer a simpler version of this recipe, you can put all the ingredients together in a slow cooker once you've finished soaking and draining the beans. Put the lid on and cook on high for 8 hours.
8. Serve warm. Drizzle with some more salt and pepper and serve warm.
   • This meal is usually served as a soup, but you can also use a hole-punched spoon to take out just the meat and beans.

Method 3 of 4: Ham jump with kale

1. Boil the lamb jumps in water. Place the lamb jumps in a large 6 liter pan and fill it 2/3 with water, making sure there is enough water in it to completely cover the meat. Bring the water to a boil over high heat.
2. Cook for 1.5-2 hours. Let the ham jumps sit in the boiling water until the meat starts to fall off the bone.
   • Add more water to the pan as the water reduces from boiling. The ham jumps should be completely submerged during the entire cooking process.
   • The ham jump should be fully cooked before adding the kale.
3. Prepare the kale. Separate the leaves and rinse them under cool, running water. Stack the leaves on top of each other and roll them up together. Cut each roll into thin strips with a large kitchen knife and kitchen board.
   • If you're using frozen cabbage instead of fresh cabbage, you may not need to separate the leaves, but they do need to be thawed and rinsed.
   • Rinse each sheet individually. Don't rinse them all at once.
   • Rolling up and cutting the leaves can save you time.
4. Add a portion of kale. Add as much kale as possible to the boiling water, until the pan is full. Cook until the blade starts to go limp.
5. Add the rest of the kale in parts. Once the first amount of kale has shrunk, you can add the rest of the kale in parts. Continue to add the cabbage in parts, waiting for the previous part to shrink before adding the next part.
   • Be careful not to remove the kale once you've added the leaf and it has shrunk.
6. Apply salt and continue cooking. Drizzle salt into the water, stir, then cook for an additional 30 minutes over medium heat.
   • Stir the contents of the pan from time to time so that the flavor of the smoked ham jump spreads throughout the dish.
7. Serve warm. When you're done, drain the water and serve kale and ham jump together on the same plate.
   • For extra variety, you can add a little sambal or hot sauce to the dish before eating it.

Method 4 of 4: German ham jump with sauerkraut

1. Combine the ingredients. Place the lamb jump, sauerkraut, onion, carrot, allspice berries, peppercorns, bay leaf and salt in a large stockpot or frying pan. Pour in enough water to cover the ingredients, especially the meat.
2. Bring to boil. Heat the contents of the pan until the water boils well. Once this is done, turn the heat to medium to medium-low.
   • Do not cover the pan while you are cooking the content, let it simmer.
3. Let it simmer for 1-2 hours. Let the contents of the pan simmer for about an hour, until the meat softens and starts to fall off the bone.
   • When the water level starts to drop during cooking, add more water. Always keep the level above the contents of the pan.
   • When the ingredients are cooked, remove the bay leaf.
4. Serve warm. Once the meat is cooked, spoon the sauerkraut stew out of the pan onto individual serving plates. Place some meat on top and enjoy.
   • This dish is often served with boiled potatoes.
   • Mustard, horseradish or mustard with horseradish are often served as a side dish with the meat.

Tips

• Smoked ham jump can be purchased in large, whole pieces or as slices made with a bone saw. However, both versions need to cook the same amount of time to bring out the most flavor.

Necessities

Simply cooked ham jump

• Sharp kitchen knife
• Large saucepan with lid
• Tang
• Serving plates

Ham jump with beans

• Stockpot or bowl
• Casserole or stockpot
• Spatula
• Tang
• Serving spoon
• Serving plates

Ham jump with kale

• 6 l pan
• Mixing / serving spoon
• Sharp knife
• Colander
• Tang
• Serving plates

German ham jump with sauerkraut

• Large stockpot
• Tang
• Serving spoon
• Serving plates