HAM HOCK STOCK RECIPES

Name: Ham Hock and Lentil Soup
Yield: 8 to 10 servings
Ingredients: 2 tablespoons olive oil; 2 cups small diced onions; 1 cup small diced celery; 1 cup small diced carrots; Salt; Freshly ground black pepper; 2 tablespoons chopped garlic; 2 bay leaves; 6 sprigs of fresh thyme; 2 quarts chicken stock; 3 to 4 smoked ham hocks; 1 pound orange lentils; 2 tablespoons chopped parsley

HAM HOCK AND LENTIL SOUP RECIPE - FOOD NETWORK

Ham Hock and Lentil Soup Recipe - Food Network image

Provided by Food Network

Categories main-dish

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 cups small diced onions
1 cup small diced celery
1 cup small diced carrots
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 bay leaves
6 sprigs of fresh thyme
2 quarts chicken stock
3 to 4 smoked ham hocks
1 pound orange lentils
2 tablespoons chopped parsley

Steps:

In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.

HAM STOCK RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Ham Stock Recipe - Food.com - Food.com - Recipes, Food ... image

We always have those left over ham bones and I hate not to put them to good use. This is a great way to make use of them.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 1 quart

Number Of Ingredients 7

Ingredients

2 lbs ham, with ham bone
5 cups water
1 large carrot, sliced into large chunks
1 large onion, quartered
4 stalks celery, coarsely diced
1/2 teaspoon dried parsley, crushed
1 bay leaf

Steps:

Combine all ingredients in a large dutch oven.
Cover and simmer 30 to 40 minutes.
Strain broth and discard residue.
Cool and skim off fat.
Cover and store in refrigerator or freeze for future use.

Nutrition Facts : Calories 1452, FatContent 52.5, SaturatedFatContent 17.6, CholesterolContent 472.6, SodiumContent 13997.8, CarbohydrateContent 26.3, FiberContent 7.2, SugarContent 12.7, ProteinContent 206.3

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