Ham Stock Recipe
Ham Stock
Submitted By: Taz
Though this recipe is for 'Ham Stock' the technique is the same for making any type of stock. To make a chicken or turkey stock, use apx 4 lbs of chicken or turkey parts in place of the pork. For vegetable stock, double the vegetable quantities (I highly recommend the addition of the leeks) and substitute ½-1 lb mushrooms instead of meat (Portabello or Crimini mushrooms work particularly well) - Chop the vegetables into small pieces, throw everything into the pot, and sauté with 2 Tbs olive oil over high heat for 5-10 minutes or until vegetables begin to brown before adding water for deeper flavor
Ingredients:
3 Smoked Ham Hocks* -OR- 1 Large leftover Meaty Ham bone - total weight apx 2-3 lbs
2 Quarts Water
3 Large, Whole Celery Ribs with leaves - rinsed and broken into large pieces
2 Large Carrots - rinsed and broken into large pieces
1 Large Onion (Unpeeled) - quartered
4-6 Sprigs Fresh Parsley
1-2 Sprigs Fresh Thyme
2 Bay Leaves
½ tsp Whole Black Peppercorns
-OPTIONAL- (can add any or all to personal taste)
1 Large Whole Leek (both green and white parts) - cut in half and then cut in half lengthwise
4 Large cloves Fresh Garlic - crushed
4-6 Whole Cloves
6 Whole Juniper Berries - lightly crushed
4-6 Whole Allspice Berries
1 Sprig Fresh Rosemary
Preparation:
- Combine all ingredients in a large stock pot (make sure that ham hocks/ham bone are completely submerged by at least 2 inches - add water if necessary)
- Cover - Bring to a boil
- Reduce to a slow simmer and allow to cook (covered) for a minimum 1 hour** (add water as necessary to keep ham hocks completely submerged)
- After stock has simmered for desired time, adjust salt (smoked or cured ham hocks are typically pretty salty and should not require any additional salt however, fresh ham hocks or a ham bone MAY require the addition of salt to the stock) - Remove from heat and strain using a fine meshed sieve (some add a double layer of cheese cloth as well - your choice) - Discard all solids
- Allow stock to cool and skim off fat
- Can store in an airtight container in refrigerator for up to 1 week or freeze for future use
* If you wish for a stock that is less 'smoky' you can replace 1, 2, or all of the smoked ham hocks with un
smoked, fresh or 'cured' ham hocks
** You can simmer this stock almost indefinitely - the longer it cooks, the more flavorful it will become; I suggest
4-6 hours for a more flavorful stock
