Classic German Ham and Sauerkraut Recipe (Perfect Every Time!)

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Serves: 4

Key Takeaways:

• Master the perfect balance of smoky ham and tangy sauerkraut in just 1 hour
• Learn the secret to getting rid of excess bitterness in your sauerkraut
• Discover how to create that authentic German flavor at home
• Perfect for holiday dinners or cozy family meals

What You Need to Know First

Ever tried making ham and sauerkraut only to end up with something too sour or too bland? I’ve been there. This recipe solves these common problems with a foolproof method that gives you that perfect German-style taste every time. Whether you’re using fresh sauerkraut or the packaged kind, I’ll show you how to make it sing with a beautiful smoked ham.

Equipment You’ll Need

• Large Dutch oven or deep frying pan
• Sharp knife
• Measuring cups and spoons
• Wooden spoon
• Colander
• Cutting board

Ingredients

For the Main Dish:

• 2 pounds bone-in ham, cut into 1-inch cubes
• 32 ounces sauerkraut, drained
• 2 tablespoons pork lard (or butter as substitute)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• Salt to taste

Optional Ingredients:

• 1 apple, diced
• 1 tablespoon brown sugar
• 1 bay leaf

Step-by-Step Instructions

Preparation Phase (15 minutes)

1. Prepare the Sauerkraut:

• Place a colander in your sink
• Empty the entire package (32 ounces) of sauerkraut into the colander
• Gently shake the colander to start draining
• If you want milder flavor, rinse with cool water for 30 seconds
• Using clean hands or the back of a large spoon, press down gently to squeeze out excess liquid
• Let drain while you prep other ingredients
• Beginner’s Tip: Don’t squeeze too hard – you want to keep some moisture

1. Prepare the Ham:

• Place ham on a clean cutting board
• Look for white, fatty areas on the edges
• Using a sharp knife, carefully trim off excess fat
• Cut ham into 1-inch cubes (about the size of a sugar cube)
• Use paper towels to pat each piece dry
• Beginner’s Tip: Dry ham will brown better

1. Prep Other Ingredients:

• Peel the onion and cut in half
• Place each half flat-side down for stability
• Cut into small, even pieces (about ¼ inch)
• Peel garlic cloves
• Either mince with knife or use garlic press
• Measure all spices into small bowls
• Beginner’s Tip: Having everything measured and ready makes cooking smoother

Cooking Phase (45 minutes)

4. Start the Base (10 minutes):

• Place Dutch oven on stove
• Set heat to medium
• Add 2 tablespoons lard (or butter)
• Wait until lard is completely melted and pan is hot (2-3 minutes)
• Add diced onions
• Stir occasionally with wooden spoon
• Cook until onions become see-through (5-7 minutes)
• Add minced garlic
• Stir constantly for 1 minute
• Beginner’s Tip: If garlic browns too quickly, lower heat

4. Cook the Ham (10 minutes):

• Add ham cubes in single layer
• Don’t stir for first 2-3 minutes
• Check bottom of pieces – they should be golden brown
• Turn each piece to brown other sides
• Beginner’s Tip: Cook in batches if needed – overcrowding prevents browning

4. Combine and Cook (25 minutes):

• Add drained sauerkraut
• Pour 1 cup chicken broth evenly over top
• Sprinkle in 1 teaspoon caraway seeds
• Add ½ teaspoon black pepper
• Use wooden spoon to mix everything together
• Wait for liquid to start bubbling
• Reduce heat to medium-low
• Put lid on Dutch oven
• Set timer for 20 minutes
• Stir every 5-7 minutes
• Beginner’s Tip: Steam will be hot when removing lid – open away from face

4. Final Steps:

• Remove lid
• Taste a small spoonful (let it cool first!)
• Add salt if needed (start with ¼ teaspoon)
• Turn off heat
• Leave uncovered for 5 minutes
• Beginner’s Tip: Flavors will continue developing as it rests

Visual Cues for Success:

• Onions should be soft and translucent, not brown
• Ham should be golden brown on all sides
• Final dish should be moist but not soupy
• Sauerkraut should be tender but still have texture
• Color should be golden to light brown

Common Beginner Mistakes to Avoid:

• Not drying ham properly before browning
• Adding all ingredients at once
• Cooking at too high temperature
• Not stirring occasionally during simmering
• Adding too much salt before tasting

Safety Reminders:

• Always wash hands after handling raw meat
• Use separate cutting boards for meat and vegetables
• Keep pot handles turned inward on stove
• Use oven mitts when handling hot lids
• Let food cool slightly before tasting

Troubleshooting Guide

• Too Sour? Add 1 diced apple or 1 tablespoon brown sugar
• Too Dry? Add more chicken broth, ¼ cup at a time
• Too Wet? Simmer uncovered for 5-10 minutes
• Ham Too Salty? Skip adding extra salt until the end

Variations & Substitutions

• Meat Options: Use kielbasa, black forest ham, or smoked pork chops
• Healthier Version: Replace lard with olive oil
• Extra Flavor: Add sliced apples or juniper berries
• Vegetable Add-ins: Carrots or potatoes work well

Storage & Reheating

• Storage: Keep in airtight container in fridge (up to 4 days)
• Freezing: Can freeze for up to 3 months
• Reheating: Heat slowly in pan with a splash of broth

Safety Notes & Tips

• Always check ham’s internal temperature (145°F/63°C)
• Don’t refreeze previously frozen ham
• Use clean utensils when serving
• Keep hot foods hot (above 140°F/60°C)

Pro Tips

• Rinse sauerkraut if you prefer milder flavor
• Room temperature sauerkraut cooks more evenly
• Let dish rest 5 minutes before serving
• Save ham bone for soup stock

Remember: The key to perfect ham and sauerkraut is patience during the cooking process. Don’t rush the browning or simmering stages – they’re essential for developing those rich, traditional German flavors.

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Note: This recipe is gluten-free and dairy-free when made with traditional ingredients. Always check specific brands for allergens.