Active Time
10 MIN
Total Time
2 HR 30 MIN
Yield
Serves : makes 3 1/2 quarts

How to Make It

Step

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.

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