Ham Stock (Pressure Cooker) - cooking recipe

Ingredients

1 smoked ham hock
1 onion, peeled and quartered
2 carrots, peeled and broken in half
2 stalks celery, washed and broken in half
2 garlic cloves, peeled
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon dried thyme, tied in a cheesecloth
10 cups cold water

Preparation

Add all the ingredients to the pressure cooker.
Lock on the lid and bring to pressure over high heat.
Reduce heat to medium and cook for 1 hour.
Let the pressure drop naturally.
Remove the lid and strain through a cheesecloth lined colander.
Cool in the fridge, skim off the fat, and use or divide up for freezing.