HAM BROTH
This is a good recipe for after the holidays, when a ham bone is on hand. Try it in place of stock for a risotto or soup.
Provided by Sara Bonisteel
Categories project
Time 2h
Yield About 3 1/2 quarts
Number Of Ingredients 5
Steps:
- Add all ingredients plus 4 quarts of water to a stockpot. Bring to a boil, then let simmer 2 hours. Skim fat from the surface, and add more water as needed. The less water in the stock, the more concentrated the flavor.
- After 2 hours, strain bone and vegetables out of the stock. Use immediately or refrigerate or freeze stock.
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.
HAM BROTH, SLOW COOKER
This is posted to be used with: Recipe #508817. Of course it will be wonderful with any soup or casserole that you would like to have a hammy flavor or essence.
Provided by Annacia
Categories Clear Soup
Time 4h15m
Yield 10 cups
Number Of Ingredients 8
Steps:
- The day before you want to use this: in a 6-quart slow cooker combine water, ham hocks, carrots, celery, onion, thyme, bay leaves, and garlic. Cover and cook on high-heat setting for 4 to 6 hours.
- Remove the hocks.
- Remove meat from the pork hocks; coarsely chop (you should have about 2 cups) and set aside.
- Discard bones.
- Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through sieve.
- Discard solids.
- Cover and chill broth and meat until ready to use.
- If necessary, before using, spoon off and discard any solidified fat from the top of broth.
- If necessary, add enough water to broth to make 10 cups total liquid.
Nutrition Facts : Calories 13.7, Fat 0.1, Sodium 25.8, Carbohydrate 3.1, Fiber 0.9, Sugar 1.3, Protein 0.4
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.
HEARTY HAM BORSCHT
I like to keep a big pot of this borscht simmering on the stove during busy times on the farm. That way, folks can dip into the kettle when they have a chance to sit down for a quick meal.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 12
Steps:
- Place ham bone and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham bone; allow to cool. , Remove meat from bone and cut into bite-size pieces; discard bone. Return meat to kettle. Add ham, beets, pork and beans, soup, peas, carrots, beans, onion and dill. Cover and simmer for 45 minutes or until vegetables are tender. Garnish with sour cream if desired.
Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
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