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
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
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.
POST-HOLIDAY HAM STOCK
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
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.
EASIEST HAM STOCK
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
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
HAM STOCK
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
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.
IRISH HAM STOCK
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
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 (PRESSURE COOKER)
This is a good ham stock for use in soups or bean dishes. The dried thyme is good for cajun type dishes.
Provided by dividend
Categories Stocks
Time 1h5m
Yield 8 cups
Number Of Ingredients 9
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 HOCK STOCK
I use this stock to make collards, black eyed peas, green beans, and any other dish which you would like to have a nice, rich smoky flavor. It will freeze well for up to 4 months - I freeze it in 2 cup amounts so I can easily add it to recipes.
Provided by xtine
Categories Stocks
Time 3h5m
Yield 4-6 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 38.8, Carbohydrate 7.6, Fiber 1.9, Sugar 3.4, Protein 0.9
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