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    You are in: Home / Recipes / Ham Stock Recipe
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    Ham Stock

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    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.

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    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on December 26, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2007

      55

      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...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2006

      55

      Had a hambone in the freezer leftover from Christmas and chose this recipe to use it up. So glad I did. Since I was taking it directly from the freezer, I did make a couple of changes. I added a little more water so as to cover the bone and I simmered it for a full 2 hours to get all the goodness out plus all the meat off the bone. I then stained and put in the fridge for about 1 hour, there was very little fat to skim. It worked out exceptionally well and tasted great in the same recipe LonghornMama used #47924. Jellyqueen, this is a keeper and Thank you.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Ham Stock

    Serving Size: 1 (2476 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1451.9
     
    Calories from Fat 472
    32%
    Total Fat 52.5 g
    80%
    Saturated Fat 17.6 g
    88%
    Cholesterol 472.5 mg
    157%
    Sodium 13997.7 mg
    583%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 7.2 g
    28%
    Sugars 12.7 g
    50%
    Protein 206.3 g
    412%

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