Ham Hock Stock


  • 4 smoked ham hocks
  • 1 onion
  • 2 bay leaves
  • 1 carrot
  • 4 quarts water
  • 1 teaspoon peppercorns

Bring all of the ingredients to a boil in a large soup pot. Cover partially and simmer until the ham hock stock is flavorful and the meat is falling off the bones, about 2 hours. Strain the stock and skim off any fat from the surface.

View full recipe at Food & Wine


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