Ham Hock Stock

READY IN: 3hrs 5mins
YIELD: 4-6 cups




  • 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.