One ritual that I have when the cool weather arrives is to make a delicious ham stock which I use as a fantastic base for many soups. I have memories of my mother making ham stock in preparation for ham and pea soup as a child - the delicious smell would fill the kitchen and drift through the house. The bone and bits of ham would have been squirrelled away from the Christmas ham that we had each year. Every morsel of rind, skin and eventually the bone were saved in a container in the freezer to be utilised a few months later in a stock. It is with these fond memories that I make this.
1 gluten-free ham hock - ask your butcher or deli owner if it is; some a labelled as gluten-free which is great
1/2 onion
1/3 carrot
1/4 stick of celery
1/4 of a leek - either the white or light green part is fine; ensure that it is well washed
6 pepper corns
1 bay leaf
a small pinch of salt
approximately 2.5 litres of water
Place all ingredients into a stock pan or large saucepan that will accommodate the ham hock and enough water to cover it. Ensure that the water covers the hock; this may be more or less than the specified amount. Don't worry if it is, you only need to ensure that everything is covered by water.
Bring everything to the boil and let it cook gently for approximately two hours or until the meat falls off the bone. The level of the liquid will have dropped significantly. This is what you want, there is no need to add any more water.
Once you reach this point pick the bone and any large pieces of vegetables or meat that you can out of the stock. Separate the meat from the vegetables as best as you can. Strain all of the vegetables, remaining smaller pieces of meat and herbs from the stock, into a large bowl. Pick the pieces of meat out and add to the bowl of meat that you already have. Discard the vegetables and herbs, they are no longer required as all of their flavour has gone into the stock.
Let the stock and meat cool overnight in the fridge to allow the fat to set on the top of the stock. Remove this carefully with a spoon or knife before using. Before using the meat, I separate the meat from the skin and fat so that it can be added to the dish that I am cooking.
You now have a lovely ham stock ready to use, complete with scrumptious meaty morsels to accompany the stock.
1 gluten-free ham hock - ask your butcher or deli owner if it is; some a labelled as gluten-free which is great
1/2 onion
1/3 carrot
1/4 stick of celery
1/4 of a leek - either the white or light green part is fine; ensure that it is well washed
6 pepper corns
1 bay leaf
a small pinch of salt
approximately 2.5 litres of water
Place all ingredients into a stock pan or large saucepan that will accommodate the ham hock and enough water to cover it. Ensure that the water covers the hock; this may be more or less than the specified amount. Don't worry if it is, you only need to ensure that everything is covered by water.
Bring everything to the boil and let it cook gently for approximately two hours or until the meat falls off the bone. The level of the liquid will have dropped significantly. This is what you want, there is no need to add any more water.
Once you reach this point pick the bone and any large pieces of vegetables or meat that you can out of the stock. Separate the meat from the vegetables as best as you can. Strain all of the vegetables, remaining smaller pieces of meat and herbs from the stock, into a large bowl. Pick the pieces of meat out and add to the bowl of meat that you already have. Discard the vegetables and herbs, they are no longer required as all of their flavour has gone into the stock.
Let the stock and meat cool overnight in the fridge to allow the fat to set on the top of the stock. Remove this carefully with a spoon or knife before using. Before using the meat, I separate the meat from the skin and fat so that it can be added to the dish that I am cooking.
You now have a lovely ham stock ready to use, complete with scrumptious meaty morsels to accompany the stock.
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