On Sun, 27 Mar 2005 13:33:57 GMT, "Kilikini"
> wrote:

>>To my taste, pork contributes
>> sort of a "fleshy" taste to a stock. A bit of that is OK, but not very
>> appealing as the main flavor component of a stock.
>
>
>I guess you've never made pea soup or any kind of lentil soup with a
>ham-based stock? I do it all the time; no complaints from my husband or
>friends.
>
>kili
>
Ham is not the same as a flavoring agent as plain pork. I often use
ham hock to flavor vegetables and soups. When I use the term, stock, I
mean the liquid produced by several hours of simmering bones of some
type of meat along with aromatic vegetables and herbs. How do you make
your ham stock?

Leonard