If you can't find ham hocks from genuine dry-cured hams, use an excellent-quality smoked country bacon. Chef Holiday Recipes Made EasyPlus: More Pork Recipes and Tips

Edna Lewis
Scott Peacock
November 1998

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Recipe Summary

Yield:
MAKES ABOUT 4 QUARTS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

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