Ham Shank Broth Recipes

NORTHUMBERLAND HAM BROTH

Steps:

• If the ham is salty leave it to soak overnight. You may also want to soak the split peas.
• Put the ham in a pan and cover with water. You will need about 3 litres
• Bring the ham to the boil and simmer for around three hours until tender.
• Remove the ham from the water, shred the meat and put back in the pan
• Peel the turnip and carrots and grate into the pan.
• Grate the leek and add to the pan with the lentils and split peas
• Bring the soup back to the boil and simmer until the vegetables are soft, around 30 minutes

HOW TO MAKE HAM STOCK

Steps:

• Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a 6- to 8-quart pot. Cover with 3 quarts of cold water and bring to a boil over medium-high heat. Skim off any foamy bubbles from the surface. Reduce the heat to medium low and cook for 3 hours. (You just want to see a few bubbles rise to the surface here and there.)
• Strain the stock through a fine-mesh strainer, then store in jars. The stock can be refrigerated for up to one week or stored in the freezer for up to three months.

HAM BROTH, SLOW COOKER

Steps:

• The day before you want to use this: in a 6-quart slow cooker combine water, ham hocks, carrots, celery, onion, thyme, bay leaves, and garlic. Cover and cook on high-heat setting for 4 to 6 hours.
• Remove the hocks.
• Remove meat from the pork hocks; coarsely chop (you should have about 2 cups) and set aside.
• Discard bones.
• Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through sieve.
• Discard solids.
• Cover and chill broth and meat until ready to use.
• If necessary, before using, spoon off and discard any solidified fat from the top of broth.
• If necessary, add enough water to broth to make 10 cups total liquid.

HAM STOCK

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.