Ham Hock & Pistachio Roll Recipe

Preheat the oven to 180°C (350°F).

Place the ham hock in a large pot and cover with water. Bring to a boil and simmer for 1.5 hours, until the meat is tender.

Remove the ham hock from the pot and let it cool slightly. Discard the skin and bones, and shred the meat.

In a food processor, pulse the pistachios until coarsely chopped.

In a bowl, combine the shredded ham hock, chopped pistachios, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix well.

On a sheet of parchment paper, shape the ham hock mixture into a log shape.

Roll the parchment paper tightly around the log and twist the ends to secure.

Place the wrapped ham hock log on a baking sheet and bake in the preheated oven for 30 minutes, until golden brown.

Remove from the oven and let it cool for a few minutes before slicing into rounds.

Serve the Ham Hock & Pistachio Roll as an appetizer or enjoy it in sandwiches.