Jamón Stock


  • 150 g ( oz) jamón, cut into large dice
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 head garlic, halved widthways
  • 1 fresh bay leaf
  • 2 sprigs thyme


Place all the ingredients in a saucepan. Add 1.2 litres (42 fl oz) water and bring to the boil, then reduce the heat to 85°C (185°F) and simmer for 2 hours, keeping the stock at 85°C and skimming the scum from the surface regularly. Strain, discarding the solids.