Irish Ham Stock

READY IN: 6hrs 20mins
YIELD: 6 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer.
  • Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot.
  • Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes.
  • 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.
  • Chef Note: Ham Stock can be frozen for 2 months.
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