Ham broth

1 Servings

Ingredients

QuantityIngredient
1smallSmoked ham hock
1largeOnion, quartered
2Pared medium carrots, quartered
2Celery stalks, quartered
8Italian parsley sprigs
1teaspoonDried thyme
½teaspoonDried rosemary
2Bay leaves
4Whole cloves
¼teaspoonCrushed 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.