Ham stock

Yield: 1 quart

Measure Ingredient
3 quarts Chicken stock
2 pounds Smoked ham hocks
2 mediums Celery ribs
\N \N Coarsely chopped
1 medium Onion, coarsely chopped
1 medium Leek, coarsely chopped
5 \N Sprigs flat-leaf parsley
2 \N Bay leaves
2 \N Sprigs thyme
1 tablespoon Ground ginger
½ teaspoon Crushed black peppercorns
¼ teaspoon Ground cinnamon
¼ teaspoon Mace

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

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