Smoked Hock Stock
Ever wondered what you can do with the left over ham bone once the tasty ham has been gobbled up? Here’s an idea that will add some smoky flavours to your future soups or anything that needs a hit of stock!
What You Need
- 1 Three Aussie Farmers Wood Smoked Bacon Hock/ leftover ham bone
- 1 brown onion, sliced
- 2 cloves garlic,
- 1 carrot, sliced
- 1 leek, sliced
- 1 stalk celery, sliced
- 1 sprig fresh thyme
- 3 stalks fresh parsley
- 1 Tbsp. salt
- ½ tsp. whole black peppercorns
- 1 bay leaf
- 2.5L water
How To Make It
- Place all ingredients into a large saucepan, cover with water, then bring to the boil and simmer for 3hrs covered.
- Approx. 1hr into simmering, take a knife and cut slits into the hock or ham bone, releasing the meat flavours.
- When the stock is ready, remove hock/ham bone from the saucepan, remove the rind and shred any leftover meat.
- Allow the liquid to cool, strain and then place stock into a container ready for use.
Our Bacon Hocks are great for adding a delicious wood smoked flavour to soups, stews and casseroles. Simple, hearty and perfect for those cold winter months.
