Yield: 1 Servings
| Measure | 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 |
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.