Easiest Ham Stock Recipes
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.
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.
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.
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