Easter breakfast with croissant, boiled-smoked pork hock, and horseradish

Place the pork hock in cold water to boil. If desired, you can season the broth with spices and onion, but it's also good plain.

When the bone can be easily pulled out, it's done.

Let it cool slightly in the broth, then remove it from the bone. While still hot, press it into a mold, for example, a terrine mold, or wrap the pork hock meat tightly in plastic wrap and let it cool. After this, it can be sliced.