Recipe - Ham Broth

1 small Smoked ham hock
1 lg Onion, quartered
2 Pared medium carrots,
quartered
2 Celery stalks, quartered
8 Italian parsley sprigs
1 teaspoon Dried thyme
One half teaspoon Dried rosemary
2 Bay leaves
4 Whole cloves
One fourth teaspoon Crushed red pepper flakes

1. In large saucepan, add ham hock and enough water to cover; cover pan,
bring to a boil and simmer 10 minutes. Remove hock; drain and rinse out
saucepan.

2. In same saucepan, add 1 quart water, ham hock and remaining ingredients.
Bring to a boil over high heat; reduce heat to low, partially cover and
simmer 3 hours. Strain through a cheeseclothlined strainer; discard
solids. Cool to room temperature and refrigerate until chilled; remove
congealed fat from surface. Will keep in refrigerator up to 3 days.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Jan 26, 1997.