Ham Hock Stock

1. 1

   Place the ham hocks in a large stock pot, and add the remaining ingredients.

2. 2

   Add water to cover the hocks by at least 2 inches.

3. 3

   Bring to a boil over high heat, stir and reduce heat to medium low.

4. 4

   Simmer, uncovered, over medium low heat for about three hours. You want the amount of liquid in the stock pot to reduce by half.

5. 5

   Strain the stock through a fine sieve into a large bowl. Cool, cover, and refrigerate overnight.

6. 6

   In the morning, the fat will have solidified on top of the stock. Remove the fat from the top of the stock.

7. 7

   If desired, portion the stock out into 2 cup amounts and place into freezer bags.

8. 8

   Stock can be kept in the fridge for 3 days or in the freezer for 4 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.