Ham Stock

slideshow Warming Soup Recipes

  • Servings: MAKES ABOUT 1 QUART
KEY: Fall, Winter, Christmas, Dinner Party, Soups & Stews, Basic/Easy, Make Ahead

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Ingredients

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

How to make this recipe

  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.  
Contributed By Published November 1995

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