Ham broth
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Smoked ham hock |
| 1 | large | Onion, quartered |
| 2 | Pared medium carrots, quartered | |
| 2 | Celery stalks, quartered | |
| 8 | Italian parsley sprigs | |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Dried rosemary |
| 2 | Bay leaves | |
| 4 | Whole cloves | |
| ¼ | teaspoon | Crushed red pepper flakes |
Directions
1. In large saucepan, add ham hock and enough water to cover; cover pan, bring to a boil and simmer 10 minutes. Remove hock; drain and rinse out saucepan.
2. In same saucepan, add 1 quart water, ham hock and remaining ingredients.
Bring to a boil over high heat; reduce heat to low, partially cover and simmer 3 hours. Strain through a cheesecloth-lined strainer; discard solids. Cool to room temperature and refrigerate until chilled; remove congealed fat from surface. Will keep in refrigerator up to 3 days.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 26, 1997.