Name: Ham Broth
Ingredients: 1 sm Smoked ham hock; 1 lg Onion, quartered; 2 Pared medium carrots, quartered; 2 Celery stalks, quartered; 8 Italian parsley sprigs; 1 ts Dried thyme; 1/2 ts Dried rosemary; 2 Bay leaves; 4 Whole cloves; 1/4 ts Crushed red pepper flakes

Apart from our union with Christ every effort to imitate Christ, no matter how noble and inspired at the outset, inevitably leads to legalism and spiritual defeat. But once you understand the doctrine of union with Christ, you see that God doesn’t ask us to attain to what we’re not. He only calls us to accomplish what already is. The pursuit of holiness is not a quixotic effort to do just what Jesus did. It’s the fight to live out the life that has already been made alive in Christ.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
	Italian		1	Servings

INGREDIENTS

1	sm	Smoked ham hock
1	lg	Onion, quartered
2		Pared medium carrots, quartered
2		Celery stalks, quartered
8		Italian parsley sprigs
1	ts	Dried thyme
1/2	ts	Dried rosemary
2		Bay leaves
4		Whole cloves
1/4	ts	Crushed red pepper flakes

INSTRUCTIONS

1. In large saucepan, add ham hock and enough water to cover; cover pan,
bring to a boil and simmer 10 minutes. Remove hock; drain and rinse out
saucepan.
2. In same saucepan, add 1 quart water, ham hock and remaining ingredients.
Bring to a boil over high heat; reduce heat to low, partially cover and
simmer 3 hours. Strain through a cheesecloth-lined strainer; discard
solids. Cool to room temperature and refrigerate until chilled; remove
congealed fat from surface. Will keep in refrigerator up to 3 days.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 26, 1997.

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”