The holiday is over. You finished the glazed ham and you’ve made every leftover ham recipe that you can handle. What’s left… is the bone. Like any resourceful home cook, you can’t find it in you to throw it away—nor should you. It's time to learn how to make ham stock! Like beef or chicken bones, your ham bone contains a ton of flavor that can be coaxed out with a simple simmer to create the backbone of your next dish.
How do you make ham broth from scratch?
Ham broth is very easy to make. Place a ham bone or hock in a pot with vegetables and herbs like carrots, celery, onion, garlic, parsley, and a bay leaf. It's a great way to use up leftover veggies and herbs: You can use the ends of celery, pieces of onion left from another recipe, or even just the stems of parsley sprigs (save the beautiful leaves for another use!). Black peppercorns add subtle warmth and spice, but it's best to hold off on adding salt until the end of cooking, or when you use the stock in the final dish. Cover the ingredients with cold water, then bring to a boil, skim off any foam or impurities that rise to the surface and reduce the heat to a low simmer. Keep reading for the recipe!
How long do you boil a ham hock?
A good stock is not to be rushed—plan to simmer a ham hock for at least 3 hours to allow the water to extract all of the bone’s meaty flavors. This is also a great recipe to make in your slow cooker. Cook the ham stock on high for 8 hours or on low for 12 hours. Your slow cooker provides low, even heat, that is perfect for hands-offsimmering.
How long will ham stock keep?
Ham stock can be refrigerated, covered, for up to one week or stored in the freezer for up to three months. If freezing, it is best to store your stock in smaller portions so that you only thaw what you need. Quart-sized freezer storage bags or glass jars work great.
Advertisem*nt - Continue Reading Below
- Yields:
- 6 c.
- Prep Time:
- 10 mins
- Total Time:
- 3 hrs 10 mins
Ingredients
- 1
ham bone or hock
- 1
yellow onion, peeled and cut into 6 wedges
- 2
carrots, cut into 2-inch pieces
- 1
stalks celery, cut into 2-inch pieces
- 1
head of garlic, halved crosswise
- 4
sprigs parsley
- 10
whole black peppercorns
- 1
bay leaf (optional)
Directions
- Step1 Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a 6- to 8-quart pot. Cover with 3 quarts of cold water and bring to a boil over medium-high heat. Skim off any foamy bubbles from the surface. Reduce the heat to medium low and cook for 3 hours. (You just want to see a few bubbles rise to the surface here and there.)
- Step2Strain the stock through a fine-mesh strainer, then store in jars. The stock can be refrigerated for up to one week or stored in the freezer for up to three months.
- Step1 Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a 6- to 8-quart pot. Cover with 3 quarts of cold water and bring to a boil over medium-high heat. Skim off any foamy bubbles from the surface. Reduce the heat to medium low and cook for 3 hours. (You just want to see a few bubbles rise to the surface here and there.)
Slow-cooker method: Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a slow cooker. Cover with 3 quarts of cold water. Cover and cook on high for 8 hours or low for 12 hours. Strain the stock through a fine-mesh strainer, then store in jars.
