Our Ham Hock Stock is an easy way to create an amazing depth of flavor in soups, stews, beans and so much more.
Put the ham hocks in a very large soup pot and cover with cold water. As soon as it comes to the boil, pour the water out. Rinse the ham hocks and the pot. This cooks off impurities on the hocks.
Now add all of the ingredients and bring to a boil in a large heavy-bottomed Dutch oven or stockpot. Cover partially and simmer until flavorful and ham is falling off the bones, about 3 hours. Remove the ham hocks and then strain the stock and skim off any fat from the surface.