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Ham Stock

  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
  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.  
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