Depression Ham Stock

Name: Depression Ham Stock
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: Makes about 2 quarts
Cuisine: American
Ingredients: 2 to 3 pounds smoked pork neck bones (you can get these at the supermarket), a smoked ham bone, or smoked ham hocks; 2 to 3 pounds smoked pork neck bones (you can get these at the supermarket), a smoked ham bone, or smoked ham hocks; 2 to 3 pounds smoked pork neck bones (you can get these at the supermarket), a smoked ham bone, or smoked ham hocks; 3 quarts cold water; 1 bay leaf; 1 teaspoon whole peppercorns

Preparation info

Makes about
2
quarts

Difficulty
Easy
Ready in
2 hr 30

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

This is made virtually the same way as the chicken stock. I use smoked pork neck bones, but you can also use a leftover smoked ham bone. It’s really easy, and the stock gives your soup a wonderful smoky flavor.

Ingredients

2 to 3 pounds smoked pork neck bones (you can get these at the supermarket), a smoked ham bone, or smoked ham hocks
3 quarts cold

Americas
United States
Stock
Leftovers
Gluten-free

Method

Combine the pork bones, cold water, bay leaf, and peppercorns in a large pot and gently bring to a slow simmer, skimming frequently. Let the stock simmer for 2 hours. The liquid will reduce by about one-third. Carefully strain the stock into another pot. Remove the meat from the bones, discarding the bones, and save the meat to use as a garnish.