Ham Stock

• 3 quarts chicken stock or canned low-sodium broth
• 2 pounds smoked ham hocks
• 2 medium celery ribs, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 medium leek, coarsely chopped
• 5 fresh flat-leaf parsley sprigs
• 2 imported bay leaves
• 2 fresh thyme sprigs
• 1 tablespoon ground ginger
• 1/2 teaspoon crushed black peppercorns
• 1/4 teaspoon cinnamon
• 1/4 teaspoon mace

1. Combine all the ingredients in a stockpot and bring to a boil over moderately high heat.
2. Lower the heat and simmer until reduced by two-thirds, about 1 1/4 hours.
3. Strain the stock.
4. Let cool, then cover and refrigerate for up to 3 days or freeze for 1 month.
5. Skim off the fat before using.

chicken stock, ham hocks, celery, onion, parsley, bay leaves, thyme, ground ginger, black peppercorns, cinnamon, mace

Taken from www.foodandwine.com/recipes/ham-stock (may not work)