Yield: 1 Servings
|1 small||Smoked ham hock|
|1 large||Onion, quartered|
|2 \N||Pared medium carrots, quartered|
|2 \N||Celery stalks, quartered|
|8 \N||Italian parsley sprigs|
|1 teaspoon||Dried thyme|
|½ teaspoon||Dried rosemary|
|2 \N||Bay leaves|
|4 \N||Whole cloves|
|¼ teaspoon||Crushed red pepper flakes|
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.