1. Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer. 2. Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot. 3. Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes. 4. Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days. 5. Chef Note: Ham Stock can be frozen for 2 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
