Ham Stock Recipes

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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

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

POST-HOLIDAY HAM STOCK



Post-Holiday Ham Stock image

A simple ham stock will enrich bean soups, linguine and clam sauce, or a pan sauce for pork chops.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

Ham bone
Carrot, cut into pieces
Celery stalk, cut into pieces
Quartered onion
A few parsley sprigs
2 bay leaves
12 black peppercorns
3 quarts water

Steps:

  • Gently simmer ham bone with carrot, celery, onion, parsley, bay leaves, peppercorns, and water in a large pot for 2 hours. Let cool and strain, discarding the solids.

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

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.

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

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 BROTH



Ham Broth image

This is a good recipe for after the holidays, when a ham bone is on hand. Try it in place of stock for a risotto or soup.

Provided by Sara Bonisteel

Categories     project

Time 2h

Yield About 3 1/2 quarts

Number Of Ingredients 5

Ham bone
3 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 clove garlic, peeled and smashed
1 onion, peeled, halved and then quartered

Steps:

  • Add all ingredients plus 4 quarts of water to a stockpot. Bring to a boil, then let simmer 2 hours. Skim fat from the surface, and add more water as needed. The less water in the stock, the more concentrated the flavor.
  • After 2 hours, strain bone and vegetables out of the stock. Use immediately or refrigerate or freeze stock.

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