Ham Hock Stock

A simple stock that works with a range of dishes to compliment and enhance flavours, perfect for a stew or broth!

Prep Time

10 mins

Cook Time

4 hours


Serves 2

Ham Hock Stock


  • 1 - 2 Free Range Ham Hocks
  • 1 large brown onion
  • 2 carrots
  • 2 sticks of celery
  • 2 bay leaves
  • 1 tsp peppercorns
  • 1 small bunch of thyme
  • 5L water


  1. Add all ingredients to a large stock pot and cover with approx. 5L of water. Turn heat down to medium low and cook for approximately 4 hours or until the broth is well flavoured.
  2. Remove from heat and strain through a fine mesh sieve.
  3. Grab your ham hock out and shred any remaining meat and put aside for use in other dishes.
  4. Optional step: allow broth to cool overnight so that the fat solidifies on top, then remove. You can then freeze or keep in your fridge for about 5 days.

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