Ham Stock

• Recipe by Sanford D'Amato

Ingredients

1. 3 quarts chicken stock or canned low-sodium broth
2. 2 pounds smoked ham hocks
3. 2 medium celery ribs, coarsely chopped
4. 1 medium onion, coarsely chopped
5. 1 medium leek, coarsely chopped
6. 5 fresh flat-leaf parsley sprigs
7. 2 imported bay leaves
8. 2 fresh thyme sprigs
9. 1 tablespoon ground ginger
10. 1/2 teaspoon crushed black peppercorns
11. 1/4 teaspoon cinnamon
12. 1/4 teaspoon mace

Directions

1. Combine all the ingredients in a stockpot and bring to a boil over moderately high heat. Lower the heat and simmer until reduced by two-thirds, about 1 1/4 hours. Strain the stock. Let cool, then cover and refrigerate for up to 3 days or freeze for 1 month. Skim off the fat before using.
2.