michel nischan
Michel Nischan
March 2007

Gallery

Recipe Summary test

active:
10 mins
total:
2 hrs 30 mins
Yield:
makes 3 1/2 quarts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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.

Advertisement