Ham stock
1 quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Chicken stock |
| 2 | pounds | Smoked ham hocks |
| 2 | mediums | Celery ribs |
| Coarsely chopped | ||
| 1 | medium | Onion, coarsely chopped |
| 1 | medium | Leek, coarsely chopped |
| 5 | Sprigs flat-leaf parsley | |
| 2 | Bay leaves | |
| 2 | Sprigs thyme | |
| 1 | tablespoon | Ground ginger |
| ½ | teaspoon | Crushed black peppercorns |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Mace |
Directions
FINE COOKING-NOV 95
Combine all the ingredients in a stock pot and bring to a boil over moderately high heat. Lower the heat and simmer until reduced by two-thirds, about 1¬ hours. Strain the stock. Let cook, then cover and refrigerate for up to 3 days or freeze for up to 1 month. Strain off the fat before using.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95