Smoked Pork Stock
Published January 10, 2004
- Total Time
- 2 hours 15 minutes, plus cooling time
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Ingredients
2 pounds hamhocks or a 2-pound piece of Smithfield ham or other cured country ham
Nutritional analysis per serving
13 milligrams cholesterol; 35 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 490 milligrams sodium; 5 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the hamhocks or ham, and set in a large stockpot. Add 1 gallon of water. Cook, covered, at a full simmer for at least 2 hours, or until stock develops a strong flavor. Strain and discard the meat. (Or use the meat to make ham salad or to flavor soups or beans.)
- Step 2
Cool stock completely and skim off all the fat. (Hamhocks will produce more fat.) Stock may be refrigerated for up to a week or frozen for six months.
Private Notes