Best 3 Easiest Ham Stock Recipes

Stocking up your pantry with homemade ham stock is an excellent way to add rich, savory flavor to your favorite soups, stews, and sauces. With just a few simple ingredients and minimal effort, you can create a versatile and delicious stock that will elevate your cooking to new heights.

In this article, we'll provide you with three easy-to-follow recipes for ham stock, each offering a unique flavor profile to suit your culinary preferences. From a basic ham stock that serves as a blank canvas for your culinary creations to a smoky ham stock that adds a touch of depth and complexity, and a vegetable-rich ham stock that packs in extra nutrients, we've got you covered.

Whether you're a seasoned home cook or just starting out, these recipes are designed to be accessible and enjoyable for all skill levels. So, let's dive into the world of ham stock and discover how this simple ingredient can transform your everyday dishes into extraordinary culinary experiences.

Let's cook with our recipes!

EASIEST HAM STOCK

Easiest Ham Stock image

A simple stock that is pressure canned in order to be shelf stable. It's an all day or 2 day project but great for hurricane season!

Provided by Coraniaid

Categories Stocks

Time 13h30m

Yield 5 quarts, 20 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs ham, bone in
3 stalks celery
2 onions
5 quarts water

Steps:

Cook ham & use meat for meals for ~ a week.
Take remaining ham & cut most of it off the bone, leaving some to cook with the stock.
To a large pot add ham bone, 3 stalks of celery washed & snapped in half, 2 onions, skin on, chopped in half, & 5 quarts of water (or enough to cover ham bone).
Bring to a boil.
Reduce heat to a simmer, let simmer for 3 hours, stirring occasionally.
Remove ham bone, celery, & onion from stock. Discard celery & onion.
Pick meat off of ham bone & set aside. Discard bone.
Put meat back into stock & put into refrigerator to allow fat to congeal on the surface.
Once fat is solid on the surface, remove & discard it.
Reheat stock.
Sterilize 5 quart jars & heat lids/bands.
Prepare pressure canner.
Once jars are sterilized, fill with stock (& remaining ham bits), leaving 1" headspace.
Clean jar rims & apply tops & bands.
Place in pressure canner & apply pressure canner lid.
Heat until a steady stream of steam has been produced for 10 minutes.
Place jiggler on top at 10 lbs. & once it starts rocking back & forth allow cans to cook for 25 minutes.
After 25 minutes remove canner from heat & let cool until pressure vent falls.
Remove jiggler.
Wait 10 minutes.
Remove lid & take jars from canner.
Set on a clean, dry, flat surface & allow to cool for 24 hours.
Remove bands, wipe jars down, and put away.

Nutrition Facts : Calories 105.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 35.4, Sodium 1045.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 15.4

HAM STOCK

Ham Stock image

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.

Provided by Jellyqueen

Categories Stocks

Time 40m

Yield 1 quart

Number Of Ingredients 7

Ingredients

2 lbs ham, with ham bone
5 cups water
1 large carrot, sliced into large chunks
1 large onion, quartered
4 stalks celery, coarsely diced
1/2 teaspoon dried parsley, crushed
1 bay leaf

Steps:

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.

HAM STOCK

Ham Stock image

The quantity of meat you'll have in your finished ham stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as hocks, which can be found at most supermarkets.

Categories Vegetable Ham Clove Simmer Gourmet

Yield Makes about 3 1/2 cups (not including meat)

Number Of Ingredients 10

Ingredients

2 1/2 pounds meaty smoked ham shanks or ham hocks
2 quarts cold water
1 large onion, chopped (2 cups)
2 carrots, cut crosswise into 1/2-inch-thick slices
2 celery ribs, cut crosswise into 1/2-inch-thick slices
3 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
2 teaspoons dried thyme, crumbled
3 whole cloves
1/4 teaspoon black peppercorns

Steps:

Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.

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Tips for Making the Easiest Ham Stock:

- **Choose the Right Ham Bone:** Opt for a ham bone with a good amount of meat still attached for a richer flavor. - **Roast the Ham Bone:** Roasting the ham bone prior to simmering enhances the stock's flavor and color. - **Use a Variety of Vegetables:** Incorporate a mix of vegetables like carrots, celery, and onions to add depth and sweetness to the stock. - **Add Herbs and Spices:** Experiment with different herbs and spices to customize the flavor profile of your stock. Common additions include bay leaves, thyme, and peppercorns. - **Simmer for Several Hours:** Allow the stock to simmer for at least 2 hours, or longer for a more concentrated flavor. - **Strain and Store:** Once the stock is done simmering, strain it to remove any solids. Store the stock in airtight containers in the refrigerator for up to 5 days or freeze it for longer storage.

Conclusion:

With these tips in mind, you'll be able to create a delicious and versatile ham stock that can be used as a base for soups, stews, sauces, and more. Experiment with different flavor combinations and techniques to make a stock that perfectly suits your culinary needs. Whether you're a seasoned cook or just starting out, this easy ham stock recipe is sure to become a staple in your kitchen.