Ingredients

  • 4 smoked ham hocks
  • 1 carrot (chopped)
  • 1 onion (quartered)
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 4 quarts water

Directions

  1. Bring all of the ingredients to a boil in a large soup pot. Cover partially and simmer until the ham hock stock is flavorful and the meat is falling off the bones, about 2 hours. Strain the stock and skim off any fat from the surface.

Make Ahead

The ham hock stock can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.