Ham Stock

By JimMac

Ingredients

• 1 smoked ham hock
• 1 onion, peeled and quartered
• 2 carrots, peeled and broken in half
• 2 stalks celery, washed and broken in half
• 2 garlic cloves, peeled
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 tablespoon dried thyme, tied in a cheesecloth
• 10 cups cold water

Details

Servings 12

Preparation

Step 1

1. Add all the ingredients to the pressure cooker.
2. Lock on the lid and bring to pressure over high heat.
3. Reduce heat to medium and cook for 1 hour.
4. Let the pressure drop naturally.
5. Remove the lid and strain through a cheesecloth lined colander.
6. Cool in the fridge, skim off the fat, and use or divide up for freezing.