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4
Easy
Published 2024
I love making broths; I always make a good amount to last a few days. They’re great for lunch or dinner with lots of crusty bread to dunk in.
Place the ham hock in a deep pot and cover with plenty of cold water. Bring to a simmer, then strain off the water. Add 3l of fresh water and the garlic, thyme and bay leaf and bring back to the boil, then cover with a lid and simmer gently for 4 hours until the meat is tender.
With two slotted spoons, remove the ham from the stock and put it aside until it’s cool enough to handle. Pick
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