Smoked Pork Stock
- Total Time
- 2 hours 15 minutes, plus cooling time
- Rating
- Notes
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Ingredients
Yield:About 9 cups
- 2pounds hamhocks or a 2-pound piece of Smithfield ham or other cured country ham
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
35 calories; 2 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Rinse the hamhocks or ham, and set in a large stockpot. Add 1 gallon of water. Cook, covered, at a full simmer for at least 2 hours, or until stock develops a strong flavor. Strain and discard the meat. (Or use the meat to make ham salad or to flavor soups or beans.)
- Step 2
Cool stock completely and skim off all the fat. (Hamhocks will produce more fat.) Stock may be refrigerated for up to a week or frozen for six months.
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