Ham Stock

Slideshow: Warming Soup Recipes

  • Servings: MAKES ABOUT 1 QUART

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  • 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

484909 recipes/ham-stock 2013-12-06T23:31:26+00:00 Sanford D'Amato fall|winter|christmas|dinner-party|soups-and-stews|8|basic-easy|make-ahead november-1995,sanford d'amato,ham stock,soup stock,ham broth,spiced broth,easy stock recipes,ham-stock 484909

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