Hearty Ham Hock Stock Magic
Transform your kitchen leftovers into a robust ham stock that enhances soups, stews, and sauces. This recipe utilizes ham hocks to create a rich, flavorful liquid brimming with savory goodness. Simple ingredients simmer for hours, filling your home with mouth-watering scents. Perfect for meal prep, this stock elevates your dishes and is a great way to prevent waste.
ingredients
- 2 smoked ham hocks
- 8 cups cold water
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme
- Salt to taste
steps
- 1.
In a large stockpot, combine ham hocks and cold water.
- 2.
Bring the water to a boil over medium-high heat, then reduce to a gentle simmer.
- 3.
Add onion, carrots, celery, garlic, bay leaves, peppercorns, and thyme to the pot.
- 4.
Simmer uncovered for about 2-3 hours, or until the ham hocks are tender and the flavors meld.
- 5.
Occasionally skim off any foam that rises to the surface.
- 6.
Remove the ham hocks from the pot and let cool slightly.
- 7.
Once cool, shred the meat from the bones, discarding skin and fat.
- 8.
Return shredded ham to the stock and taste, adding salt as needed.
- 9.
Strain the stock through a fine-mesh sieve into another large pot or container.
- 10.
Cool the stock completely before storing in airtight containers. Refrigerate for up to a week or freeze for long-term use.
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