Ingredients
- 6 pounds ham hocks (3 medium)
- 2 carrots, roughly chopped (small carrots)
- 2 yellow onions, roughly chopped (small onions)
- 1 garlic cloves, roughly diced
- 2 stalks celery, roughly chopped, (leaves could be used)
- 1 bay leaf
- 2 sprigs thyme
- 3/4 teaspoon peppercorns (black)
How to Make
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Step 1: Place the hocks into a large saucepan or stock pan and add the vegetables, garlic, herbs and peppercorns with enough water so the hocks are completely submerged.
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Step 2: Bring water to boil, then reduce the heat to simmer.
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Step 3: Cook uncovered for about 2/12 hours, or until the meat is falling off the bone. Let the hocks cool in the stock and when cool; Lift the hock's from the stock and pull the meat from the bones and use in other recipes as required.
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Step 4: Strain the stock through a sieve to remove any solids.
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Step 5: Keep in refrigerated for up to 1 week in the fridge, or divide into re-usable portions and freeze.
We hope you enjoy this recipe!
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