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Smoked Ham Stock - - Card Files

Source:  Me

ID:  R00041

Makes: About 6 to 8-Quarts


  • Extra virgin olive oil
  • 1 large sweet onion, chopped
  • 3 carrots, peeled and cut into small slices
  • 2 stalks celery, cut lengthwise and then sliced thin
  • 1 stalk celery with top and leaves, cut once at midpoint
  • 1 medium or large green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 bone-in smoked ham hock
  • 8-QT water
  • Dried oregano leaves
  • Dried basil leaves
  • 4 bay leaves
  • About 1/2 cup Beringer Cabernet Sauvignon Knights Valley


01. In 10-Quart stockpot over Medium heat, lightly cover bottom of pan with olive oil. When oil is heated, add the onions to soften. After 3 or 4 minutes, stir in the next 5 ingredients (carrots through garlic) and cook for 2 or 3 more minutes; stir frequently.

02. Push aside some of the vegetables and add the smoked ham hock, turning it on all sides; cook for about 3 to 5 minutes, stirring frequently.

03. Add the remaining ingredients (water through Cabernet); raise heat to High and bring to a boil, stirring occasionally.

04. Reduce heat to Medium and simmer, covered, for about 3 hours.

05. Reduce heat to Low and simmer, covered, for 14 to 16 hours. Use now, strained or not, to make soups (like this) or to cook beans (like this).

06. For later use, strain the stock through a fine mesh sieve into a large bowl; discard solids.

07. Cool completely. Skim fat then cover and refrigerate up to 1 week (or freeze for up to 3 months).