Ham Stock
"We always have those left over ham bones and I hate not to put them to good use. This is a great way to make use of them."
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
1 quart
ingredients
directions
- Combine all ingredients in a large dutch oven.
- Cover and simmer 30 to 40 minutes.
- Strain broth and discard residue.
- Cool and skim off fat.
- Cover and store in refrigerator or freeze for future use.
Questions & Replies
-
Would using a Honey Baked ham / ham bone alter the flavor profile of the stock?
Reviews
-
I also make my own ham broth. Only I just simmer water and ham bone for two to three hours, then refrigerate and skim the fat off. I just wanted to add that ham broth makes the best gravy in the world for biscuits and gravy! For all you gravy makers out there this tip is for you! Use bacon grease to saute flour in. Then mix half milk and half ham broth for the liquid. Add salt and lots of black pepper. I usually use powdered milk and make it stronger than called for. Add more or less flour, or liquid, as needed until desired consistancy. Hope this helps someone... -
This is really great stuff. I used this recipe as a base - I'm not sure how large my ham bone was, but it was pretty good sized and I had quite a bit of meat leftover on it. I tossed it in my dutch oven, rough chopped an onion, 2 carrots, and 4 pieces of celery (it was pretty small), added a few peppercorns, bay leaves, parsley, and water to cover. I brought to a boil, reduced to a simmer, and let it cook for probably 2 hours, loosely covered. I strained it out and picked the meat off the bone, and both the meat and the stock taste really incredible. It's cooling now, then I'll skim off the fat, and freeze for future recipes. I'll end up with about 6 c. of stock, I think. Yum! -
Turned out perfect for my ham and potato soup!! This was just what I was looking for. I started with more water so I could cover my ham bone. I also simmered it for a longer time period. I put it in the fridge, covered, overnight and then skimmed it. We got quite a bit off fat off of it. -
Had a hambone in the freezer leftover from Christmas and chose this recipe to use it up. So glad I did. Since I was taking it directly from the freezer, I did make a couple of changes. I added a little more water so as to cover the bone and I simmered it for a full 2 hours to get all the goodness out plus all the meat off the bone. I then stained and put in the fridge for about 1 hour, there was very little fat to skim. It worked out exceptionally well and tasted great in the same recipe LonghornMama used #47924. Jellyqueen, this is a keeper and Thank you. -
A great way to use that hambone! Produces a basic stock for immediate use or freezing. Used some in 1-Hour Ham and Bean Soup #47924 and froze what was left. I did add a bit more water to cover the hambone. Chilling in a bowl in the fridge overnight makes skimming fat very easy. Thanks, Jellyqueen, for a great one!
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RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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