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Ham Stock
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Submitted by:
Jessica |
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Ham Stock is a wonderful southern treat. |
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INGREDIENTS:
- 2 1/2 pound(s) , Meaty Smoked Ham Shanks Or Ham Hocks
- 2 quart(s) , Water Cold
- 1 large , Onion Chopped
- 2 whole , Carrots Cut Crosswise Into 1/2 Inch Thick Slices
- 2 whole , Celery Ribs Cut Crosswise Into 1/2 Inch Thick Slices
- 3 large , Garlic Cloves Crushed
- 1 whole , Bay Leaf
- 2 teaspoon(s) , Dried Thyme Crumbled
- 3 whole , Cloves
- 1/4 teaspoon(s) , Black Peppercorn
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| Instructions: |
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.
Cooks' note:
Stock can be cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 1 month.
Makes about 3 1/2 cups (not including meat). |
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