12 Reviews

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!

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RSL December 26, 2010

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...

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janieb August 18, 2007

Turned out perfect for my ham and potato soup!! This was just what I was looking for. I started with more water so I could cover my ham bone. I also simmered it for a longer time period. I put it in the fridge, covered, overnight and then skimmed it. We got quite a bit off fat off of it.

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*Z* October 12, 2006

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.

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Judith N. January 12, 2006

A great way to use that hambone! Produces a basic stock for immediate use or freezing. Used some in 1-Hour Ham and Bean Soup #47924 and froze what was left. I did add a bit more water to cover the hambone. Chilling in a bowl in the fridge overnight makes skimming fat very easy. Thanks, Jellyqueen, for a great one!

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LonghornMama April 21, 2005

Thanks so much for this recipe! I needed a broth to make my mom's traditional Easter soup because my store didn't have the ham we always get to make it. I used the bone I froze from Christmas. It was small so I bought a ham steak to add additional flavor. The only thing I added was half of a packet of ham flavoring. For the Easter soup I also boiled 2lbs of fresh and 1lb smoked Kielbasa (for the broth) and combined the broths together. Then I let it cool down enough to add half & half and pepper. To serve, place soup in bowl and add some of the 3 diced meats, a diced hard-boiled egg and some diced sour rye bread. Delicious! Some may want to add prepared horse radish.

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diana.lis March 29, 2016

Delicous!

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oneilmp@aol.com January 28, 2014

My first time making ham stock - this was a breeze. I had a lot of bones, so ended up just filling the stock pot until the bones were covered and let it simmer for a good 4-5 hours, only adding water once before straining and cooling. Excellent flavor - I can see using this for jambalaya or red beans & rice, but tonight we used it for #150863 (instead of chicken broth). Thanks for sharing it!

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D. Duckie March 28, 2011

Made this up last night so I can make soup with it today. Nice simple stock. Will freeze any leftovers, and maybe try using it for gravy as JanieB suggested.

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Stylin'Dog December 18, 2009
Ham Stock