Homemade Ham Stock
Ingredients
- 1 Ham Hock. about 2 pounds (900 grams) in weight
- 6 Pints Water
- 2 large Carrots Peeled and Chopped
- 2 large Onions. Peeled and Chopped
- 1 head Celery. chopped
- 12 Black Peppercorns
- 1 Bay Leaf
Accompaniment
SponsoredFleurie Georges Duboeuf
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Description
Ham stock is simple to make and it’s incredibly useful for enriching sauces and soups.
Method
-
1
Do not whatsoever add salt it does not need it.
To start the stock, cover the ham hock with cold water and soak overnight.
Drain off the soaking water, and cover the ham hock with the measured cold water, bring to the boil and skim off any scum, then add the carrots, onions and celery, leave simmer gently (we call this ticking over) for about 30 minutes, then add the peppercorns and bay leaf, lightly simmer 2 hours until the ham is cooked through.
Watch it carefully, you do not want the stock to reduce too much, strain off the stock, Put the ham to one side, and discard the vegetables and flavourings the ham you can use foe soups, sandwiches and even salads for pea and ham soup you will need about 3 pints.
Chef's Tips
Ham stock is very gelatinous and after being left in the fridge overnight, it will turn to meat jelly. Ooh scrumptious meat jellies. The fantastic fragrance of stock simmering on the stove, it perfumes the house with such great splendid, savoury aromas.
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