Ham Stock

By cdrier

Ingredients

• 4 lb. *Drier's* ham hocks
• 4 qt. cold water
• 1 large yellow onion, coarsely chopped
• 1 carrot, coarsely chopped
• 2 stalks celery with leaves, coarsely chopped
• 3 sprigs fresh parsley
• 2 sprigs fresh thyme
• 1 or 2 whole cloves garlic
• 1 bay leaf
• 4 to 5 whole black peppercorns
• 1 tsp. salt

Details

Servings 1

Preparation

Step 1

Place ham bone, smoked ham hocks, trimmings and cold water in a large stockpot. Slowly bring to a gentle boil. Skim the surface of the water as foam rises to the top. When the foam subsides, add onion, carrot, celery, parsley, thyme, garlic, bay leaf, peppercorn and salt. Simmer with the lid slightly ajar for about 3 to 4 hours. Remove from heat and use a slotted spoon or tongs to remove the bone and vegetables.