Savory Ham Hock Stock
This rich and flavorful ham stock is perfect for elevating soups, stews, or bean dishes. The smoky essence of the ham hock blends beautifully with the aromatic vegetables and herbs, creating a deeply satisfying base that will impart a distinct and hearty flavor to all your recipes. The addition of dried thyme lends a touch of Cajun flair, making it versatile for Southern-style dishes or any recipe that calls for a robust broth. Ideal for meal prep, this stock can be refrigerated for use throughout the week or frozen for later enjoyment.
8
Servings
10
Calories
9
Ingredients
Ingredients
smoked ham hock
1 (leave whole)
onion
1 (peeled and quartered)
carrots
2 (peeled and broken in half)
celery stalks
2 (washed and broken in half)
garlic cloves
2 (peeled)
black peppercorns
1 teaspoon (whole)
bay leaves
2 (leave whole)
dried thyme
1 tablespoon (tied in cheesecloth)
cold water
10 cups (none)
Instructions
1
Place the smoked ham hock, onion, carrots, celery, garlic cloves, black peppercorns, bay leaves, and cheesecloth-wrapped thyme into the pressure cooker.
2
Pour in the cold water, ensuring all ingredients are submerged.
3
Secure the lid on the pressure cooker and bring to high pressure over high heat.
4
Once at pressure, reduce the heat to medium and maintain pressure, cooking for 1 hour.
5
After 1 hour, allow the pressure to release naturally until it has fully dropped.
6
Carefully remove the lid and strain the stock through a cheesecloth-lined colander into a large bowl or pot to remove solids.
7
Let the stock cool to room temperature before refrigerating. Once chilled, skim off any fat that rises to the top.
8
Store the stock in the refrigerator for up to a week or divide into portions and freeze for later use.
Nutrition Information
0.6g
Fat
0.4g
Carbs
0.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Ham Hock Stock?
It is a rich and flavorful broth made from a smoked ham hock, aromatic vegetables, and herbs, perfect for soups and bean dishes.
What flavor profile does this stock have?
This stock features a smoky essence from the ham hock combined with aromatic vegetables and a touch of Cajun flair from dried thyme.
How long does it take to cook the stock in a pressure cooker?
The stock needs to be cooked at high pressure for 1 hour.
Can I use this stock for meal prep?
Yes, it is ideal for meal prep as it can be refrigerated for use during the week or frozen for later.
How many servings does this recipe make?
This recipe produces approximately 8 servings.
What are the primary ingredients for the stock?
The main ingredients include a smoked ham hock, onion, carrots, celery stalks, garlic cloves, peppercorns, bay leaves, and dried thyme.
Do I need to peel the vegetables?
Yes, the onion, carrots, and garlic should be peeled before being added to the pressure cooker.
How should I prepare the thyme?
The dried thyme should be tied in a piece of cheesecloth before being placed in the cooker.
What kind of water should be used?
The recipe calls for 10 cups of cold water.
Should I use a quick release or natural release for the pressure?
You should allow the pressure to release naturally until it has fully dropped.
How do I strain the stock?
Strain the stock through a cheesecloth-lined colander into a large bowl or pot to ensure all solids are removed.
How do I remove excess fat from the stock?
Let the stock chill in the refrigerator; once chilled, the fat will rise to the top and can be easily skimmed off.
How long can I store the stock in the refrigerator?
The stock can be stored in the refrigerator for up to one week.
Can the stock be frozen?
Yes, you can divide the stock into portions and freeze it for long-term use.
What is the calorie count per serving?
Each serving contains approximately 10 calories.
What is the fat content per serving?
Each serving contains approximately 0.6g of fat.
How many carbohydrates are in a serving?
There are approximately 0.4g of carbohydrates per serving.
How much protein is in the stock?
There is about 0.8g of protein per serving.
Is the ham hock chopped before cooking?
No, the smoked ham hock should be left whole during the cooking process.
How many garlic cloves are used?
The recipe requires 2 peeled garlic cloves.
What type of peppercorns should I use?
The recipe specifies 1 teaspoon of whole black peppercorns.
How many bay leaves are included?
Two whole bay leaves are added to the stock for flavor.
Can I use this stock for Cajun dishes?
Yes, the addition of dried thyme and the smoky ham flavor makes it versatile for Southern-style and Cajun cooking.
What is the best way to handle the celery and carrots?
The carrots should be peeled and broken in half, and the celery should be washed and broken in half.
What should I do if the stock is still warm?
Allow the stock to cool to room temperature before placing it in the refrigerator.
Is there any added sugar in this recipe?
No, this recipe contains no sugar.
What kind of pot do I need to strain the stock into?
You should strain it into a large bowl or a large pot capable of holding at least 10 cups of liquid.
Can I use fresh thyme instead of dried?
While the recipe calls for dried thyme for a specific Cajun flair, fresh thyme can be used as a substitute if desired.
Do I need to submerge the ingredients?
Yes, when pouring in the water, ensure all ingredients are fully submerged for even extraction of flavors.
How high should the heat be to start the pressure cooker?
Bring the cooker to high pressure over high heat, then reduce to medium to maintain pressure.