HAM BONE STOCK RECIPES

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HOW TO MAKE HAM STOCK - BEST HAM STOCK RECIPE



How to Make Ham Stock - Best Ham Stock Recipe image

Wondering how to make ham stock? All you need is your leftover ham bone or a ham hock, plus a few simple ingredients to make ham stock from scratch!

Provided by THEPIONEERWOMAN.COM

Categories     Easter    winter    soup    stews

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 cups

Number Of Ingredients 8

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)

Steps:

  • 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.) 
    Strain 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.

HAM STOCK RECIPE | EPICURIOUS



Ham Stock Recipe | Epicurious image

The quantity of meat you'll have in your finished ham stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as hocks, which can be found at most supermarkets.

Provided by EPICURIOUS.COM

Total Time 2 1/4 hr

Cook Time 15 min

Yield Makes about 3 1/2 cups (not including meat)

Number Of Ingredients 10

2 1/2 pounds meaty smoked ham shanks or ham hocks
2 quarts cold water
1 large onion, chopped (2 cups)
2 carrots, cut crosswise into 1/2-inch-thick slices
2 celery ribs, cut crosswise into 1/2-inch-thick slices
3 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
2 teaspoons dried thyme, crumbled
3 whole cloves
1/4 teaspoon black peppercorns

Steps:

  • Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
  • Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.

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HAM STOCK RECIPE | EPICURIOUS
The quantity of meat you'll have in your finished ham stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as hocks, which can be found at most supermarkets.
From epicurious.com
Reviews 3.2
Total Time 2 1/4 hr
  • Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.
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