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–+ servings
Overhead of Ham Hock Stock in a large gray Dutch Oven ready to be cooked on the stove top. Mean Green Chef
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Ham Hock Stock

Our Ham Hock Stock is an easy way to create an amazing depth of flavor in soups, stews, beans and so much more.
Course Cooking Techniques
Cuisine American
Keyword bone broth, soup stock
Prep Time 10 minutes
Cook Time 4 hours
Total Time 2 hours 40 minutes
Servings 3 quarts
Author Mean Green Chef

Ingredients

  • 3 large smoked ham hocks
  • 3 carrots, chopped
  • 3 celery ribs, chopped
  • 1 onion, chopped
  • 2 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 4 quarts water, cold

Instructions

  • 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. 
    Overhead of Ham Hock Stock in a large gray Dutch Oven cooking on the stove top. Mean Green Chef
  • 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.
    Overhead of Ham Hock Stock in a large gray Dutch Oven ready to be cooked on the stove top. Mean Green Chef

Notes

  • Prep time is approximate.
  • Ham Hock Stock can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.