Ham Stock

READY IN: 13hrs 30mins
SERVES: 20
YIELD: 5 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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