MAKE HAM BROTH RECIPES
HAM BROTH RECIPE - MARY-FRANCES HECK | FOOD & WINE
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
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 STOCK RECIPE - FOOD.COM
We always have those left over ham bones and I hate not to put them to good use. This is a great way to make use of them.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 quart
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large dutch oven.
- Cover and simmer 30 to 40 minutes.
- Strain broth and discard residue.
- Cool and skim off fat.
- Cover and store in refrigerator or freeze for future use.
Nutrition Facts : Calories 1452, FatContent 52.5, SaturatedFatContent 17.6, CholesterolContent 472.6, SodiumContent 13997.8, CarbohydrateContent 26.3, FiberContent 7.2, SugarContent 12.7, ProteinContent 206.3
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