Ham Stock Recipe
The EASY way!
Makes 5 quarts
Stock pot (at least 8 quarts in size)
2 tablespoons vegetable oil
1 large onion, rough dice
3 carrots, rough dice
3-4 celery stock, rough dice
1 head garlic, rough chopped
1 spiral cut ham bone
Water
4 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon black peppercorns
Trim off some of the ham pieces from the ham bone and place in the refrigerator.
Heat the stock pot over medium high heat for 1 minute. Add the oil, onions, carrots, celery and garlic and sauté for 5 minutes. Add the ham and fill pot with cold water until 2 inches from the top. Add the bay leaves, herbs and peppercorns and turn heat to high. When it starts to simmer, reduce heat to low, cover; leaving a small vent and continue to simmer for 3-4 hours. Place the pre-cut ham trimmings in the containers. Strain stock through a cheesecloth and strainer and let cool for 1 hour. Divide the stock into the containers and freeze for up to 6 months.
Enjoy,
Chef Mike
Chefs USA
MUSIC CREDITS:
Winter Ride by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Source: http://www.twinmusicom.org/song/308/w...
Artist: http://www.twinmusicom.org