Ham Stock Pressure Cooker Recipes
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.
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
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