Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

Ham Stock can be used for all entrees with beans and vegetables. I added a bottle of "Guinness Black Lager" to enhance the rich flavor of the stock.

Ingredients Nutrition


  1. Place ham bones, chopped vegetables, garlic and Guinness in a 12-quart stock pot. Bring to a full boil and reduce to a simmer until half the Guinness remains.
  2. Wrap garlic, bay leaves, fresh herbs, peppercorns in cheese cloth and tie-off with string to complete Sachet.
  3. Cover with cold water, bring to a full boil for 10-minutes and skim the stock. Reduce stock to a simmer and add Sachet.
  4. Simmer stock 5-6 hours uncovered, skimming the pot several times.
  5. Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days.
  6. Chef Note: Ham Stock can be frozen for 2 months.