Ham Stock

Name: Ham Stock
Ingredients: 2 1/2 pounds meaty smoked ham shanks or ham hocks; 2 quarts cold water; 1 large onion, chopped (2 cups); 2 carrots, cut crosswise into 1/2-inch-thick slices; 2 celery ribs, cut crosswise into 1/2-inch-thick slices; 3 large garlic cloves, crushed; 1 Turkish or 1/2 California bay leaf; 2 teaspoons dried thyme, crumbled; 3 whole cloves; 1/4 teaspoon black peppercorns

10 ingredients

5 steps

Ingredients

2 1/2 pounds meaty smoked ham shanks or ham hocks
2 quarts cold water
1 large onion, chopped (2 cups)
2 carrots, cut crosswise into 1/2-inch-thick slices
2 celery ribs, cut crosswise into 1/2-inch-thick slices
3 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
2 teaspoons dried thyme, crumbled
3 whole cloves
1/4 teaspoon black peppercorns

Directions

1

Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam.
2

Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours.
3

Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
4

Discard skin and bones from shanks.
5

Trim and coarsely shred meat, then return to stock.