Best 3 Ham Stock Recipes
Ham stock is a flavorful liquid made by simmering ham bones and vegetables in water. It's a versatile ingredient that can be used in a variety of dishes, including soups, stews, sauces, and gravies. Its rich taste is sure to improve any meal you make with it.
This article provides three different recipes for making ham stock. The first recipe is a basic ham stock recipe that uses ham bones, vegetables, and water. The second recipe is a more flavorful ham stock recipe that uses ham bones, vegetables, and herbs. The third recipe is a slow cooker ham stock recipe that is perfect for busy cooks.
No matter which recipe you choose, you're sure to end up with a delicious ham stock that will add flavor to your favorite dishes. So, what are you waiting for? Try one of these recipes today!
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.
Provided by Jellyqueen
Categories Stocks
Time 40m
Yield 1 quart
Number Of Ingredients 7
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.
EASIEST HAM STOCK
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
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 (PRESSURE COOKER)
This is a good ham stock for use in soups or bean dishes. The dried thyme is good for cajun type dishes.
Provided by dividend
Categories Stocks
Time 1h5m
Yield 8 cups
Number Of Ingredients 9
Steps:
- 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.
Tips:
- Use a variety of ham bones. You can use leftover ham bones from a holiday meal, or you can buy ham bones from the grocery store. If you're using leftover ham bones, be sure to remove any meat and fat from the bones before simmering them.
- Add vegetables and herbs to the stock. This will give the stock more flavor. Common additions include carrots, celery, onions, garlic, parsley, and thyme.
- Simmer the stock for at least 2 hours. This will allow the flavors to develop fully. You can simmer the stock for longer if you want a more concentrated flavor.
- Strain the stock before using it. This will remove any solids from the stock. You can use a fine-mesh strainer or a cheesecloth-lined colander.
- Store the stock in the refrigerator or freezer. Ham stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Conclusion:
Ham stock is a delicious and versatile ingredient that can be used in a variety of recipes. It's easy to make and can be stored in the refrigerator or freezer for later use. So next time you have leftover ham bones, don't throw them away! Use them to make ham stock instead.
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