Recipes Ham Stock Be the first to rate & review! Warming Soup Recipes By Sanford D'Amato Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 quart 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 ½ teaspoon crushed black peppercorns ¼ teaspoon cinnamon ¼ teaspoon mace Directions 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. Serve With Dumpling Squash Soup with Pancetta. Rate it Print