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

    Ham Stock. Photo by Coraniaid

    1/1 Photo of Ham Stock

    Total Time:

    Prep Time:

    Cook Time:

    13 hrs 30 mins

    10 hrs

    3 hrs 30 mins

    Coraniaid's Note:

    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!

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    Ingredients:

    Serves: 20

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Cook ham & use meat for meals for ~ a week.
    2. 2
      Take remaining ham & cut most of it off the bone, leaving some to cook with the stock.
    3. 3
      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).
    4. 4
      Bring to a boil.
    5. 5
      Reduce heat to a simmer, let simmer for 3 hours, stirring occasionally.
    6. 6
      Remove ham bone, celery, & onion from stock. Discard celery & onion.
    7. 7
      Pick meat off of ham bone & set aside. Discard bone.
    8. 8
      Put meat back into stock & put into refrigerator to allow fat to congeal on the surface.
    9. 9
      Once fat is solid on the surface, remove & discard it.
    10. 10
      Reheat stock.
    11. 11
      Sterilize 5 quart jars & heat lids/bands.
    12. 12
      Prepare pressure canner.
    13. 13
      Once jars are sterilized, fill with stock (& remaining ham bits), leaving 1" headspace.
    14. 14
      Clean jar rims & apply tops & bands.
    15. 15
      Place in pressure canner & apply pressure canner lid.
    16. 16
      Heat until a steady stream of steam has been produced for 10 minutes.
    17. 17
      Place jiggler on top at 10 lbs. & once it starts rocking back & forth allow cans to cook for 25 minutes.
    18. 18
      After 25 minutes remove canner from heat & let cool until pressure vent falls.
    19. 19
      Remove jiggler.
    20. 20
      Wait 10 minutes.
    21. 21
      Remove lid & take jars from canner.
    22. 22
      Set on a clean, dry, flat surface & allow to cool for 24 hours.
    23. 23
      Remove bands, wipe jars down, and put away.

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    Nutritional Facts for Ham Stock

    Serving Size: 1 (322 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 105.5
     
    Calories from Fat 35
    33%
    Total Fat 3.9 g
    6%
    Saturated Fat 1.3 g
    6%
    Cholesterol 35.4 mg
    11%
    Sodium 1045.6 mg
    43%
    Total Carbohydrate 1.2 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.5 g
    2%
    Protein 15.3 g
    30%

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