HAM BROTH RECIPES

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HAM BROTH RECIPE - MARY-FRANCES HECK | FOOD & WINE



Ham Broth Recipe - Mary-Frances Heck | Food & Wine image

Ham bones leftover from a city or country ham (see our favorites here) make a rich and comforting broth that works well as the backbone for rich soups or comforting risotto. You can also try cooking winter greens like collards or kale in ham broth for a tender, flavorful side dish.

Provided by Mary-Frances Heck

Categories     Soup

Total Time 4 hours 10 minutes

Yield Makes 3 quarts

Number Of Ingredients 10

16 cups water
1 1/2 pound ham bone or ham hocks
2 medium-size yellow onions, halved
1 celery stalk, thickly sliced, leafy top left whole
1 medium carrot
1 tablespoon whole black peppercorns, or more to taste
1/2 bunch fresh flat-leaf parsley
4 (3-inch) thyme sprigs
2 bay leaves
Kosher salt

Steps:

  • Combine 16 cups water, ham bone, onions, celery, and carrot in a large stockpot over medium. Bring to a simmer, skimming off scum that rises to the top. Add peppercorns, parsley, thyme, and bay leaves. Reduce heat to low, and cook until ham bone meat is pale and broth is fragrant, 3 to 4 hours. Remove from heat, and season with salt to taste. Let cool. Pour cooled broth through a fine wire-mesh strainer over a bowl. Discard solids.
  • Refrigerate until fat has solidified on top of broth. Skim off and discard fat. Broth will keep in the refrigerator for up to a week or frozen for up to 3 months.

HAM BROTH RECIPE - NYT COOKING



Ham Broth Recipe - NYT Cooking image

This is a good recipe for after the holidays, when a ham bone is on hand. Try it in place of stock for a risotto or soup.

Provided by Sara Bonisteel

Total Time 2 hours

Yield About 3 1/2 quarts

Number Of Ingredients 5

Ham bone
3 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 clove garlic, peeled and smashed
1 onion, peeled, halved and then quartered

Steps:

  • Add all ingredients plus 4 quarts of water to a stockpot. Bring to a boil, then let simmer 2 hours. Skim fat from the surface, and add more water as needed. The less water in the stock, the more concentrated the flavor.
  • After 2 hours, strain bone and vegetables out of the stock. Use immediately or refrigerate or freeze stock.

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This is a good recipe for after the holidays, when a ham bone is on hand. Try it in place of stock for a risotto or soup.
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