Ingredients

• Ingredients
  1. 4 smoked ham hocks
  2. 1 carrot, chopped
  3. 1 onion, quartered
  4. 2 bay leaves
  5. 1 teaspoon peppercorns
  6. 4 quarts water

Directions

1. 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.