Ham Hock Broth


  • 6 Ham Hocks

  • 2 onions, roughly cut

  • 1.5 cups Olive Oil

  • 2 carrots, roughly chopped

  • 2 celery stalks, roughly cut

  • 1 bulb garlic

  • 2 Tablespoons Smoked Spanish Paprika

  • 2 Tablespoons Tomato Paste

  • 2 (8oz) cans Tomato Puree

  • 2 (32oz) cartons Chicken Stock

  • 2 Bay leaves

  • 4 cups water

  • 1 pinch saffron


Preheat a large sauce pot over medium-high heat. Add ham hocks and olive oil. Allow to caramelize, both sides for about 10-20 mins. Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 min. Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 min.

Skim off any fat that has formed and add saffron. Allow to simmer for another 30 min. Strain and refrigerate to cool.

Yield: 10-12 cups.

Use this in making Paella