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Ingredientes
- 1 sm Smoked ham hock
- 1 lrg Onion, quartered
- 2 x Pared medium carrots, quartered
- 2 x Celery stalks, quartered
- 8 x Italian parsley sprigs
- 1 tsp Dry thyme
- 1/2 tsp Dry rosemary
- 2 x Bay leaves
- 4 whl cloves
- 1/4 tsp Crushed red pepper flakes
Direcciones
- 1. In large saucepan, add in ham hock and sufficient water to cover; cover pan, bring to a boil and simmer 10 min. Remove hock; drain and rinse out saucepan.
- 2. In same saucepan, add in 1 qt water, ham hock and remaining ingredients.
- Bring to a boil over high heat; reduce heat to low, partially cover and simmer 3 hrs. Strain through a cheesecloth-lined strainer; throw away solids. Cold to room temperature and chill till chilled; remove congealed fat from surface. Will keep in refrigerator up to 3 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 326g | |
| Calories 124 | |
| Calories from Fat 10 | 8% |
| Total Fat 1.15g | 1% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Potassium 809mg | 23% |
| Total Carbs 27.89g | 7% |
| Dietary Fiber 8.0g | 27% |
| Sugars 12.33g | 8% |
| Protein 3.46g | 6% |
