Ham stock

Categories: March

Ingredients

• 1.5kg knuckle uncooked gammon
• 1/2 onion, halved
• 1 leek, cut into large chunks and washed
• 1 carrot, cut into large chunks
• 1 celery stick, cut into large chunks
• 4 unpeeled garlic cloves
• 2 fresh thyme sprigs
• 2 fresh bay leaves
• 5 black peppercorns

Directions

1. ace all the ingredients into a large pan and cover with 5 litres of cold water. Cover, place over a high heat and bring to the boil. Uncover, reduce the heat and simmer gently for 2-2.5 hours. Skim off and discard any scum as it cooks. Remove from the heat and strain through a sieve into a clean pan – you should have about 2 litres. Set the gammon and 1 litre of stock aside (discard everything in the sieve). You can freeze the remaining stock when cool.

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