Ham Hock Broth

Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

  • About


  • 3 whole ham hocks
  • 250 g (9 oz) maple wood chips
  • 50 ml ( fl oz) grapeseed oil
  • 50 g ( oz) garlic, sliced
  • 100 g ( oz) eschallots, sliced
  • 100 g ( oz) inner white celery stalks, sliced
  • 100 g ( oz) jamon, sliced
  • 2 fresh bay leaves
  • 2 litres (70 fl oz) chicken stock
  • 1 teaspoon xantana (fermented cornstarch)


Split the ham hocks in half lengthways with a cleaver. Set up a cold smoking apparatus and cold smoke the ham hocks over the maple wood chips for 1 hour.

Put the grapeseed oil into a large heavy-based stockpot and gently sweat the garlic, eschallot and celery. Add the jamon, smoked ham hocks, bay leaves and chicken stock. Bring to the boil, skim, reduce the heat to very low and simmer for 2 hours. Remove from the heat and allow to infuse for a further 1 hour.

Strain through a fine sieve. You should have approximately 1 litre (35 fl oz) of stock remaining. Put the stock in a clean saucepan and bring to a simmer.

Transfer 100 ml ( fl oz) of the stock into a small bowl. Sprinkle the xantana over the top and whisk well until smooth. Pour this back into the hot stock, whisking over heat until well combined. Increase the heat and bring to a hard boil for 5 minutes or until slightly thickened. Pass through a fine sieve and refrigerate until required.