Recipes Ham Hock Stock Be the first to rate & review! More Ham Recipes By Michel Nischan Michel Nischan A leader in the local, organic, and sustainable food movement, Michel Nischan is a four-time James Beard Award-winning chef, author, and humanitarian. He co-founded the non-profit food equity organization Wholesome Wave which advocates for access to affordable healthy foods for underserved urban and rural communities. Food & Wine's Editorial Guidelines Updated on October 19, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 2 hrs 30 mins Yield: makes 3 1/2 quarts Ingredients 4 smoked ham hocks 1 carrot (chopped) 1 onion (quartered) 2 bay leaves 1 teaspoon peppercorns 4 quarts water Directions 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. 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. Serve With Missouri Baby Back Ribs with Apple Slaw. Rate it Print