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[edit] Ingredients
1 |
small Smoked ham hock |
1 |
lrg Onion, quartered |
2 |
Pared medium carrots, quartered |
2 |
Celery stalks, quartered |
8 |
Italian parsley sprigs |
1 |
|
½ |
|
2 |
Bay leaves |
4 |
whl cloves |
¼ |
teaspoon Crushed red pepper flakes |
[edit] Preparation
Step 1 |
1. In large saucepan, add ham hock and enough water to cover; cover pan, bring to a boil and simmer 10 minutes. Remove hock; drain and rinse out saucepan. |
Step 2 |
2. In same saucepan, add 1 quart water, ham hock and remaining ingredients. |
Step 3 |
Bring to a boil over high heat; reduce heat to low, partially cover and simmer 3 hours. Strain through a cheesecloth-lined strainer; discard solids. Cool to room temperature and refrigerate until chilled; remove congealed fat from surface. Will keep in refrigerator up to 3 days. |
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