Ham Shank Broth Food

CHINESE HAM BONE RICE SOUP (CONGEE)

Steps:

• Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.
• Cook using preferred method (times below), or until meat on ham is tender enough to shred.
• Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.
• Stir rice well, then return meat AND bone into soup.
• Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video.
• Remove bone. Stir vigorously, then adjust consistency with water if desired. Or simmer uncovered if necessary to thicken. Adjust salt to taste (I usually just need a pinch), add a dash of pepper.
• Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.
• Storage tip: Return bone into the soup, it continues to add flavour.

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 SHANK BROTH

Steps:

• Soak the ham shank in cold water overnight, then drain. The next day, pour hot water from the kettle over the ham to scald it. Discard the water.
• Put the ham in a large saucepan and cover with cold water. Bring to the boil, then simmer the ham for 2-3 hrs until very tender.
• When the meat is almost cooked, heat the olive oil in a large saucepan and cook the onion over a medium heat for 6-8 mins, or until softened. Add the leeks, carrots, swede, celery, potatoes and dried herbs, if using. (If using fresh, don't add at this stage.) Pour in more cold water to just cover the veg. Season. Bring to the boil over a medium-high heat and cook for 15-20 mins until softened. Meanwhile, put the barley in another saucepan and cover with boiled water from the kettle. Boil for 8-10 mins over a medium heat until starting to soften. Drain. Set aside.
• When the ham is cooked, drain the liquid, saving one cupful. Trim the fat from the ham and slice the meat into large chunks. Add the meat to the pan of vegetables and pour in a little of the reserved stock, but not too much, as it will be salty. Top up with enough cold water to cover everything and bring to a simmer.
• Add the barley and lentils and cook for 20-25 mins until tender. Around 5 mins before the end of cooking, add the peas and the fresh herbs, if using. Season to taste with salt and black pepper. Serve with steamed cabbage and crusty white bread, if you like.

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.