Ham Hock Stock Recipes

HAM STOCK

Ham Stock image

The quantity of meat you'll have in your finished ham stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as hocks, which can be found at most supermarkets.

Categories Vegetable Ham Clove Simmer Gourmet

Yield Makes about 3 1/2 cups (not including meat)

Number Of Ingredients 10

Ingredients

2 1/2 pounds meaty smoked ham shanks or ham hocks
2 quarts cold water
1 large onion, chopped (2 cups)
2 carrots, cut crosswise into 1/2-inch-thick slices
2 celery ribs, cut crosswise into 1/2-inch-thick slices
3 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
2 teaspoons dried thyme, crumbled
3 whole cloves
1/4 teaspoon black peppercorns

Steps:

Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.

HAM HOCK STOCK

Ham Hock Stock image

I use this stock to make collards, black eyed peas, green beans, and any other dish which you would like to have a nice, rich smoky flavor. It will freeze well for up to 4 months - I freeze it in 2 cup amounts so I can easily add it to recipes.

Provided by xtine

Categories Stocks

Time 3h5m

Yield 4-6 cups

Number Of Ingredients 9

Ingredients

2 lbs ham hocks
water, to cover
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 large yellow onion, quartered
2 carrots, cut into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
2 garlic cloves, cut in half
3 black peppercorns

Steps:

Place the ham hocks in a large stock pot, and add the remaining ingredients.
Add water to cover the hocks by at least 2 inches.
Bring to a boil over high heat, stir and reduce heat to medium low.
Simmer, uncovered, over medium low heat for about three hours. You want the amount of liquid in the stock pot to reduce by half.
Strain the stock through a fine sieve into a large bowl. Cool, cover, and refrigerate overnight.
In the morning, the fat will have solidified on top of the stock. Remove the fat from the top of the stock.
If desired, portion the stock out into 2 cup amounts and place into freezer bags.
Stock can be kept in the fridge for 3 days or in the freezer for 4 months.

Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 38.8, Carbohydrate 7.6, Fiber 1.9, Sugar 3.4, Protein 0.9

10 BEST HAM HOCK RECIPE COLLECTION

10 Best Ham Hock Recipe Collection image

You might think these ham hock recipes are all full of Southern charm, but did you know we Northerners know our way around a hock too? Let me show you!

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 10

Ingredients

Pinto Beans With Ham Hocks
Ham and White Bean Soup
Braised Ham Hocks
German Ham Hock
15-Bean Soup With Smoked Ham Hocks
Braised Collard Greens With Ham Hocks
Ham and Potato Soup
Ham Hock in Beer, Honey, and Mustard
Southern Green Beans
Red Beans and Rice With Smoked Ham Hocks

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

HAM STOCK

Ham Stock image

We always have those left over ham bones and I hate not to put them to good use. This is a great way to make use of them.

Provided by Jellyqueen

Categories Stocks

Time 40m

Yield 1 quart

Number Of Ingredients 7

Ingredients

2 lbs ham, with ham bone
5 cups water
1 large carrot, sliced into large chunks
1 large onion, quartered
4 stalks celery, coarsely diced
1/2 teaspoon dried parsley, crushed
1 bay leaf

Steps:

Combine all ingredients in a large dutch oven.
Cover and simmer 30 to 40 minutes.
Strain broth and discard residue.
Cool and skim off fat.
Cover and store in refrigerator or freeze for future use.

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