Smoked Pork Stock Recipes

SMOKED PORK STOCK

Smoked Pork Stock image

Provided by Julia Reed

Time 2h15m

Yield About 9 cups

Number Of Ingredients 1

Ingredients

2 pounds hamhocks or a 2-pound piece of Smithfield ham or other cured country ham

Steps:

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.)
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.

Nutrition Facts : @context http, Calories 35, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 489 milligrams

SMOKED PORK STOCK

Smoked Pork Stock image

Simmering smoked pork shoulder in water for a few hours yields this flavorful broth. Use it as part of chef Scott Peacock's recipe for Spicy Collard Greens with Tomato, Garlic, and Onions.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes about 12 cups

Number Of Ingredients 1

Ingredients

1 pound sliced smoked pork shoulder or country ham, rinsed

Steps:

Place pork in large stockpot and add 16 cups water. Bring to a simmer over medium-high heat; reduce heat to medium and let simmer, partially covered, until stock develops a strong, smoked pork flavor, 2 to 3 hours. Strain and discard pork.

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