Easiest Ham Stock Food

EASIEST HAM STOCK

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.

HAM STOCK

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.

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 STOCK (PRESSURE COOKER)

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.

HAM JAMBALAYA

Steps:

• Heat olive oil in large sauce pan over medium heat.
• Cook the onion, sweet pepper and garlic in the oil for about 5 minutes or until tender.
• Stir in the can of tomatoes, chicken broth, ham and seasonings.
• Bring to a boil then reduce heat to simmer.
• Simmer, uncovered, for 5 minutes.
• Stir in rice and remove from heat.
• Cover and let stand about 5 minutes, or until rice is tender.

POST-HOLIDAY HAM STOCK

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

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 HOCK STOCK

Steps:

• Place the ham hocks in a large stock pot, and add the remaining ingredients.
• Add water to cover the hocks by at least 2 inches.
• Bring to a boil over high heat, stir and reduce heat to medium low.
• Simmer, uncovered, over medium low heat for about three hours. You want the amount of liquid in the stock pot to reduce by half.
• Strain the stock through a fine sieve into a large bowl. Cool, cover, and refrigerate overnight.
• In the morning, the fat will have solidified on top of the stock. Remove the fat from the top of the stock.
• If desired, portion the stock out into 2 cup amounts and place into freezer bags.
• Stock can be kept in the fridge for 3 days or in the freezer for 4 months.