Best Ham Hock Stock Recipes

Ham Hock Stock image

Provided by xtine

Categories Stocks

Time 3h5m

Yield 4-6 cups

Number Of Ingredients 9

2 lbs ham hocks
water, to cover
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 large yellow onion, quartered
2 carrots, cut into 2 inch pieces
2 stalks celery, cut into 2 inch pieces
2 garlic cloves, cut in half
3 black peppercorns

Steps:

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.

Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 38.8, Carbohydrate 7.6, Fiber 1.9, Sugar 3.4, Protein 0.9

10 Best Ham Hock Recipe Collection image

Provided by insanelygood

Number Of Ingredients 10

Pinto Beans With Ham Hocks
Ham and White Bean Soup
Braised Ham Hocks
German Ham Hock
15-Bean Soup With Smoked Ham Hocks
Braised Collard Greens With Ham Hocks
Ham and Potato Soup
Ham Hock in Beer, Honey, and Mustard
Southern Green Beans
Red Beans and Rice With Smoked Ham Hocks

Steps:

Nutrition Facts :

Ham Stock (Pressure Cooker) image

Provided by dividend

Categories Stocks

Time 1h5m

Yield 8 cups

Number Of Ingredients 9

1 smoked ham hock
1 onion, peeled and quartered
2 carrots, peeled and broken in half
2 stalks celery, washed and broken in half
2 garlic cloves, peeled
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon dried thyme, tied in a cheesecloth
10 cups cold water

Steps:

Ham Hocks with Navy Beans image

Provided by Food Network

Categories main-dish

Time 3h18m

Yield 4 to 6 servings

Number Of Ingredients 15

4 (1/2-pound) ham hocks, scored
3 tablespoons olive oil
1 cup minced yellow onions
1/4 cup minced celery
1/4 cup minced green bell pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried Mexican oregano
1/4 teaspoon dried thyme leaves
2 bay leaves
1 tablespoon minced garlic
1 pound navy beans, rinsed, picked over, soaked overnight and drained
8 cups chicken stock
1 teaspoon salt
1/4 cup minced parsley
1/2 cup minced green onions

Steps:

In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.
Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.