Smoked Pork Stock

• 2 pounds hamhocks or a 2-pound piece of Smithfield ham or other cured country ham

1. Rinse the hamhocks or ham, and set in a large stockpot.
2. Add 1 gallon of water.
3. Cook, covered, at a full simmer for at least 2 hours, or until stock develops a strong flavor.
4. Strain and discard the meat.
5. (Or use the meat to make ham salad or to flavor soups or beans.)
6. Cool stock completely and skim off all the fat.
7. (Hamhocks will produce more fat.)
8. Stock may be refrigerated for up to a week or frozen for six months.

hamhocks

Taken from cooking.nytimes.com/recipes/9142 (may not work)