Ham Stock

Jellyqueen's Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 quart

• 2 lbs ham, with ham bone
• 5 cups water
• 1 large carrot, sliced into large chunks
• 1 large onion, quartered
• 4 stalks celery, coarsely diced
• 1/2 teaspoon dried parsley, crushed
• 1 bay leaf

Directions:

1. Combine all ingredients in a large dutch oven.
2. Cover and simmer 30 to 40 minutes.
3. Strain broth and discard residue.
4. Cool and skim off fat.
5. Cover and store in refrigerator or freeze for future use.

Reviews

[RSL]

This is really great stuff. I used this recipe as a base - I'm not sure how large my ham bone was, but it was pretty good sized and I had quite a bit of meat leftover on it. I tossed it in my dutch oven, rough chopped an onion, 2 carrots, and 4 pieces of celery (it was pretty small), added a few peppercorns, bay leaves, parsley, and water to cover. I brought to a boil, reduced to a simmer, and let it cook for probably 2 hours, loosely covered. I strained it out and picked the meat off the bone, and both the meat and the stock taste really incredible. It's cooling now, then I'll skim off the fat, and freeze for future recipes. I'll end up with about 6 c. of stock, I think. Yum!

[janieb]

I also make my own ham broth. Only I just simmer water and ham bone for two to three hours, then refrigerate and skim the fat off. I just wanted to add that ham broth makes the best gravy in the world for biscuits and gravy! For all you gravy makers out there this tip is for you! Use bacon grease to saute flour in. Then mix half milk and half ham broth for the liquid. Add salt and lots of black pepper. I usually use powdered milk and make it stronger than called for. Add more or less flour, or liquid, as needed until desired consistancy. Hope this helps someone...