Recipes Smoky Pork Stock Be the first to rate & review! If you can't find ham hocks from genuine dry-cured hams, use an excellent-quality smoked country bacon. Chef Holiday Recipes Made Easy Plus: More Pork Recipes and Tips By Edna Lewis and Scott Peacock Scott Peacock Instagram Scott Peacock is a James Beard Award-winning chef from Alabama. One of the foremost authorities on American Southern cuisine, he is best known for his work at Watershed restaurant in Decatur, Georgia, and his partnership with culinary icon Edna Lewis. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 quarts Ingredients One 2-pound smoke-cured pork shoulder hock or 2 pounds sliced lean smoked country bacon, cut into 1-inch pieces 4 1/2 quarts water Directions Put the bacon and water in a stockpot and bring to a boil. Cover and cook over moderate heat for 2 hours; the stock will be intensely flavored. Strain the stock and let cool, then refrigerate for several hours. Discard the fat before using. Make Ahead The stock can be refrigerated for several days or frozen for up to 1 month. Be sure to cover it tightly to avoid flavoring everything else in your fridge. Rate it Print