Ham Hock Stock

Ham Hock Stock Recipe - Flavorful & Rich Base for Soups and Stews

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Ham hock stock is a flavorful and versatile base for soups, stews, and sauces. This recipe uses simple ingredients to create a rich and savory stock that will elevate any dish.

History

Ham hock stock has been a staple in many cuisines for centuries. It is a way to utilize every part of the animal and extract maximum flavor from the bones and meat.

Ingredients

1 ham hock
1 smoked ham hock
6 cups of water
1 small white onion, quartered
6 garlic cloves, cut in half
1 whole serrano chile
a pinch of whole black peppercorns
4 small bay leaves
3 stalks of celery, cut in half

How to prepare

To make the stock, start by placing the ham hocks in a pressure cooker.
Pour 6 cups of water over the ham hocks and set the cooker to the brown setting.
Heating the water and hocks together will help bring it up to pressure faster.
Next, add the onion, garlic cloves, serrano chile, peppercorns, bay leaves, and celery to the pot.
The water will heat up quickly, but just before it starts boiling, stop the browning process.
Put on the lid and set the pressure cooker to high pressure.
Cook for 10 minutes.
Enjoy the delightful aroma!

Variations

Add additional herbs and spices, such as thyme or rosemary, for a different flavor profile.
Use different vegetables, such as carrots or leeks, to customize the stock to your liking.

Cooking Tips & Tricks

Browning the ham hocks before pressure cooking will enhance the depth of flavor in the stock.

- Adding aromatic vegetables and spices will infuse the stock with additional layers of taste.

- Skimming off any impurities that rise to the surface during cooking will result in a clearer and cleaner stock.

Serving Suggestions

Serve this stock as a base for soups, stews, or sauces. It can also be enjoyed on its own as a warm and comforting broth.

Cooking Techniques

Pressure cooking is the quickest and most efficient way to extract flavor from the ham hocks and create a rich stock.

Ingredient Substitutions

If you cannot find ham hocks, you can use smoked turkey legs or pork bones as a substitute.

Make Ahead Tips

This stock can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.

Presentation Ideas

Serve the stock in a bowl with a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

Pair this stock with hearty dishes such as split pea soup or braised collard greens for a comforting meal.

Storage and Reheating Instructions

Store the stock in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Calories per serving: 120

Carbohydrates

Carbohydrates: 2g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 15g per serving

Vitamins and minerals

This stock is rich in vitamins and minerals, including iron, calcium, and vitamin A.

Alergens

This recipe contains pork.

Summary

Ham hock stock is a nutrient-dense and flavorful addition to any meal.

Summary

Ham hock stock is a versatile and flavorful base for many dishes. With simple ingredients and a pressure cooker, you can create a rich and savory stock that will enhance any meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Ham Hock Stock. It was tucked away in an old cookbook that belonged to my great-grandmother, passed down through the generations. As I flipped through the yellowed pages, my eyes landed on the handwritten notes next to the recipe, detailing the steps and ingredients needed to create this flavorful broth.

I had always been fascinated by the art of cooking, and I knew that learning to make this stock would be a new challenge for me. I decided to give it a try, eager to unlock the secrets of this traditional recipe that had been passed down in my family for years.

I gathered the ingredients – ham hocks, onions, carrots, celery, garlic, thyme, and bay leaves – and set to work in the kitchen. As I chopped and sautéed the vegetables, the aroma of the simmering broth filled the air, bringing back memories of my childhood spent in the kitchen with my grandmother.

She was the one who had taught me the importance of using fresh, quality ingredients in cooking, and I could hear her voice in my head as I stirred the pot, reminding me to take my time and let the flavors develop.

After several hours of simmering, the stock was finally ready. I strained it through a fine mesh sieve, discarding the solids, and marveled at the rich, golden liquid that remained. I knew that this stock would be the perfect base for soups, stews, and sauces, adding a depth of flavor that store-bought broth could never match.

I poured the stock into mason jars, labeling them with the date and contents, and placed them in the refrigerator to cool. As I cleaned up the kitchen, I couldn't help but feel a sense of pride and accomplishment at having successfully made my first batch of Ham Hock Stock.

Over the years, I continued to make this stock whenever I had leftover ham hocks from holiday meals or Sunday dinners. Each time, I would tweak the recipe slightly, adding new herbs or spices to customize the flavor to my liking.

I also shared the recipe with friends and family, passing on the tradition of making homemade stock from scratch. It became a staple in my kitchen, a versatile ingredient that could transform a simple dish into something extraordinary.

As I look back on that day when I first discovered the recipe for Ham Hock Stock, I am grateful for the knowledge and skills that have been passed down to me through the generations. Cooking has always been a way for me to connect with my family and preserve our culinary heritage, and I will continue to honor that tradition for years to come.