- 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 AheadThe ham hock stock can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
Serve WithMissouri Baby Back Ribs with Apple Slaw.