Eisbein, meaning ice leg, is the German name for a culinary dish involving the lower part of hams hocks. It is also known as Hachse, Hechse, Haxe, Hämsche or Stelze. In Swiss German, it is known as Gnagi. The name comes from the one time use of this part to make ice skates.
Eisbein is heavily marbled meat covered with a thick layer of crispy fat, or "crackling". The meat is tender and aromatic, but must be cooked or braised for a long time. Usually it is sold cured and then used in simple, hefty dishes, for example in Berlin cooked with pea puree, where it can be an alarming experience for the unwary tourist. In southern Germany and Austria, it is preferred uncured and cooked in an oven, turning the outside rind into a softer crust.
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