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Ham Broth

1 sm Smoked ham hock
1 lg Onion, quartered
2 Pared medium carrots, quartered
2 Celery stalks, quartered
8 Italian parsley sprigs
1 ts Dried thyme
1/2 ts Dried rosemary
2 Bay leaves
4 Whole cloves
1/4 ts Crushed red pepper flakes


In large saucepan, add ham hock and enough water to cover; cover pan, bring to a boil and simmer 10 minutes. Remove hock; drain and rinse out saucepan.

In same saucepan, add 1 quart water, ham hock and remaining ingredients. Bring to a boil over high heat; reduce heat to low, partially cover and simmer 3 hours. Strain through a cheesecloth-lined strainer; discard solids. Cool to room temperature and refrigerate until chilled; remove congealed fat from surface. Will keep in refrigerator up to 3 days.




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