Ham Stock

vegetable ham clove simmer gourmet

Ingredients

2 1/2 pounds meaty smoked ham shanks or ham hocks

2 quarts cold water

1 large onion, chopped (2 cups)

2 carrots, cut crosswise into 1/2-inch-thick slices

2 celery ribs, cut crosswise into 1/2-inch-thick slices

3 large garlic cloves, crushed

1 Turkish or 1/2 California bay leaf

2 teaspoons dried thyme, crumbled

3 whole cloves

1/4 teaspoon black peppercorns

Method

Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.

Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.