Irish Ham Stock Recipes

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HOW TO MAKE HAM STOCK



How to Make Ham Stock image

Wondering how to make ham stock? All you need is your leftover ham bone or a ham hock, plus a few simple ingredients to make ham stock from scratch!

Categories     Easter     winter     soup     stews

Time 3h10m

Yield 6 cups

Number Of Ingredients 8

1 ham bone or hock
1 yellow onion, peeled and cut into 6 wedges
2 carrots, cut into 2-inch pieces
1 stalks celery, cut into 2-inch pieces
1 head of garlic, halved crosswise
4 sprigs parsley
10 whole black peppercorns
1 bay leaf (optional)

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.

IRISH HAM STOCK



Irish Ham Stock image

Ham Stock can be used for all entrees with beans and vegetables. I added a bottle of "Guinness Black Lager" to enhance the rich flavor of the stock.

Provided by Potagekempcc

Time 6h20m

Yield 6 quarts

Number Of Ingredients 15

3 lbs ham shanks (Bones)
3 lbs brown onions (Cut in wedges)
2 lbs carrots (Chopped)
6 celery ribs (Chopped)
2 lbs celery root (Chopped)
2 garlic cloves
12 ounces Guinness stout (Black Lager)
3 bay leaves
1 bunch parsley
1 bunch thyme
1 bunch sage
6 sprigs rosemary
6 juniper berries
6 black peppercorns
3 whole cloves

Steps:

  • Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer.
  • Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot.
  • Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes.
  • Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days.
  • Chef Note: Ham Stock can be frozen for 2 months.

Nutrition Facts : Calories 523.2, Fat 1.4, SaturatedFat 0.3, Sodium 327.9, Carbohydrate 76.3, Fiber 11.9, Sugar 20, Protein 9.8

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.

POOR IRISH SOUP



Poor Irish Soup image

I invented this soup when all I had was a cabbage and potatoes. It's very basic and is flexible to your tastes.

Provided by SStephan

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 cups chicken stock
1 ham hock
3 cups shredded cabbage
2 cups thinly sliced potatoes
1 teaspoon cream or milk
salt and pepper to taste

Steps:

  • Combine the stock, ham hock, and cabbage in a large stockpot; bring to a boil. Reduce heat to low; cover and cook until the potatoes are soft, about 30 minutes. Carefully separate the meat from the bone of the ham hock and dispose of the bone, adding the meat back to the soup. Stir in the cream; season with salt and pepper.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 17.6 g, Cholesterol 36.4 mg, Fat 11.7 g, Fiber 3.1 g, Protein 11.4 g, SaturatedFat 4.2 g, Sodium 727.7 mg, Sugar 2.8 g

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