Yield: 1 Servings
Measure | Ingredient |
---|---|
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.