Smoked ham broth

Smoked ham broth

By
From
French Lessons
Serves
4
Makes
2 litres
Prep
20 mins
Cooking time
240 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
2 onions
1 carrot
2 celery stalks
1 leek, white only
2 smoked ham hocks
200g pancetta piece
1 garlic bulb
6 sprigs thyme
1 bay leaf
2 litres White chicken stock
salt
pepper

Method

  1. Chop all the vegetables to a rough mirepoix and put in a stockpot or large saucepan with the ham hocks, pancetta, garlic and herbs. Pour on the chicken stock and bring to the boil over a high heat. Skim well, then lower the heat and simmer very gently for 3–4 hours until the meat is very soft and tender.
  2. Remove the ham hocks and pancetta and use your fingers to break the meat into flakes. Discard the bones. Strain the cooking liquor through a fine sieve, reserving the vegetables. Return the broth to a clean saucepan. Add the meat and vegetables, taste and season to your liking. Serve immediately or transfer to a container with a tight-fitting lid and refrigerate.
  3. The soup will keep in a sealed container in the refrigerator for 3–4 days or up to 2 months in the freezer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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