Ham Stock

• 2 1/2 pounds meaty smoked ham shanks or ham hocks
• 2 quarts cold water
• 1 large onion, chopped (2 cups)
• 2 carrots, cut crosswise into 1/2-inch-thick slices
• 2 celery ribs, cut crosswise into 1/2-inch-thick slices
• 3 large garlic cloves, crushed
• 1 Turkish or 1/2 California bay leaf
• 2 teaspoons dried thyme, crumbled
• 3 whole cloves
• 1/4 teaspoon black peppercorns

1. Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam.
2. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours.
3. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
4. Discard skin and bones from shanks.
5. Trim and coarsely shred meat, then return to stock.

ham hocks, cold water, onion, carrots, celery, garlic, turkish, thyme, cloves, black peppercorns

Taken from www.epicurious.com/recipes/food/views/ham-stock-230791 (may not work)