PORK OR HAM STOCK
About 8 cups
So watery, and yet there’s a smack of ham to it. Use this rich stock in place of the ham hock and water in Southern-Style Greens or Black-Eyed Peas and Greens, or in any soup or stew made with pork. Please read About Meat and Poultry Stocks.
Combine in a stockpot:
- 5 pounds pork neck bones, ham hocks, shanks, trotters, bacon ends, or a combination (up to 2 pounds may be smoked)
- 1 unpeeled onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- ¼ teaspoon white or black peppercorns
Add:
- Cold water to cover
Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 5 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.