Name: Ham Stock
Cook time: 15 min
Total time: 2 1/4 hr
Yield: Makes about 3 1/2 cups (not including meat)
Ingredients: 2 1/2 pounds meaty smoked ham shanks or ham hocks; 2 quarts cold water; 1 large onion, chopped (2 cups); 2 carrots, cut crosswise into 1/2-inch-thick slices; 2 celery ribs, cut crosswise into 1/2-inch-thick slices; 3 large garlic cloves, crushed; 1 Turkish or 1/2 California bay leaf; 2 teaspoons dried thyme, crumbled; 3 whole cloves; 1/4 teaspoon black peppercorns

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The quantity of meat you'll have in your finished stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as hocks, which can be found at most supermarkets.

This recipe is an accompaniment for Sea Scallops with Ham-Braised Cabbage and Kale .

Recipe notes

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