Ham Stock
From raym 14 years agoIngredients
- 1 ham hock shopping list
- 1 onion, peeled and quartered shopping list
- 1 carrot, peeled and split lenghtways shopping list
- 2 sticks celery, roughly chopped shopping list
- 2 bay leaves shopping list
- 6 parsley stalks shopping list
- 6-10 peppercorns shopping list
- 2 cloves (optional) shopping list
- 2-3 lt water shopping list
How to make it
- Soak the ham hock overnight to desalinate. If you forget or don't have time, place the ham hock in a large pot, cover with cold water, bring slowly to the boil and simmer gently for 5 minutes. Drain and discard the water, then continue with the recipe.
- Place the ham hock along with all the other ingredients in a large pot, and pour over enough cold water to cover.
- Bring slowly to the boil, skimming off any grey scum that comes to the surface. Immediately it comes to the boil, reduce the heat to the barest simmer and cook for 1 1/2 - 2 hours. The meat will shrink away from the bone when it's done.
- Strain the stock, reserving the meat but discarding the vegetables. Cool and refrigerate overnight, then lift off the deposits of fat that have settled on top. The stock is now ready to use in your favourite soup recipe, but take care not to over-salt: taste the stock before you begin and, if it's too salty, dilute with some water.
- When the ham hock is cool enough to handle, peel off the fatty skin, then pull the chunks of meat from the bone, discarding any bits of fat as you go. The reserved meat can be added to your soup, kept for sandwiches (with a good mustard), or used in another recipe (for example, added to a quiche or a chicken and leek pie).
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