Ham Hock Stock

Name: Ham Hock Stock
Ingredients: 2 lbs ham hocks; water, to cover; 2 sprigs fresh thyme or 1 teaspoon dried thyme; 1 bay leaf; 1 large yellow onion, quartered; 2 carrots, cut into 2 inch pieces; 2 stalks celery, cut into 2 inch pieces; 2 garlic cloves, cut in half; 3 black peppercorns

9 ingredients

8 steps

Ingredients

2 lbs ham hocks
water, to cover
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 large yellow onion, quartered
2 carrots, cut into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
2 garlic cloves, cut in half
3 black peppercorns

Directions

1

Place the ham hocks in a large stock pot, and add the remaining ingredients.
2

Add water to cover the hocks by at least 2 inches.
3

Bring to a boil over high heat, stir and reduce heat to medium low.
4

Simmer, uncovered, over medium low heat for about three hours. You want the amount of liquid in the stock pot to reduce by half.
5

Strain the stock through a fine sieve into a large bowl. Cool, cover, and refrigerate overnight.
6

In the morning, the fat will have solidified on top of the stock. Remove the fat from the top of the stock.
7

If desired, portion the stock out into 2 cup amounts and place into freezer bags.
8

Stock can be kept in the fridge for 3 days or in the freezer for 4 months.