Ham Hock Stock
Created by Tisme on July 8, 2017
- Servings: 4 Ltr
- Prep Time: 15m
- Cook Time: 3h
- Recipe #26443
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.
Nutritional Facts
- Serving Size: 1 (275.5 g)
- Calories 234
- Total Fat - 9.1 g
- Saturated Fat - 2.9 g
- Cholesterol - 55.7 mg
- Sodium - 1408.2 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 3.5 g
- Sugars - 6.9 g
- Protein - 20.9 g
- Calcium - 58.4 mg
- Iron - 1.5 mg
- Vitamin C - 11.3 mg
- Thiamin - 1 mg