Prep 5 mins
Cook 3 hrs
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.
- 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
- 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.