Ham Broth
By: Anonymous
Published: Friday, January 1, 2010 - 12:02am

Ingredients




1 small Smoked ham hock
1 lrg Onion, quartered
2 Pared medium carrots, quartered
2 Celery stalks, quartered
8 Italian parsley sprigs
1 teaspoon Dried thyme
1/2 teaspoon Dried rosemary
2 Bay leaves
4 whl cloves
1/4 teaspoon Crushed red pepper flakes

Preparation

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. 2 2. In same saucepan, add 1 quart water, ham hock and remaining ingredients. 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.