Ham Hock Stock
- Contributed by Michel Nischan
- ACTIVE: 10 MIN
- TOTAL TIME: 2 HRS 30 MIN
-
SERVINGS:
makes 3 1/2 quarts
Recipe: Ham Hock Stock
- BASIC-EASY
- MAKE-AHEAD
Ingredients
- 4 smoked ham hocks
- 1 carrot, chopped
- 1 onion, quartered
- 2 bay leaves
- 1 teaspoon peppercorns
- 4 quarts water
- Bring all of the ingredients to a boil in a large soup pot. Cover partially and simmer until the ham hock stock is flavorful and the meat is falling off the bones, about 2 hours. Strain the stock and skim off any fat from the surface.
Make Ahead
The ham hock stock can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
Serve With
Missouri Baby Back Ribs with Apple Slaw.
- From Paul Newman’s Next Act
- Published March 2007
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