HAM STOCK

• 6 quarts cold chicken stock, reconstituted chicken base, or cold water
• 4 pounds smoked ham hocks
• Mirepoix:
  • 8 ounces onions, chopped
  • 4 ounces leeks, chopped
  • 4 ounces celery, chopped
  • 1 head garlic, cut in half horizontally
  • One 2-inch slice ginger, slightly crushed
• Sachet d'epices:
  • 5 sprigs Italian flat-leaf parsley
  • 3 sprigs fresh thyme
  • 4 bay leaves
  • 1/2 teaspoon cracked black peppercorns
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon mace
  • The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

Place the ham hocks in the stockpot. Cover with cold stock or water and bring slowly to a boil. Skim off any scum that forms. Continue to simmer the stock for 1 hour.

Add the mirepoix and sachet and continue to simmer for 1 more hour. Strain through a china cap lined with cheesecloth, then cool the stock properly in an ice-water bath. Refrigerate and skim off the fat that rises to the top.

 

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Chuck Taggart   (e-mail chuck)