Sunday, February 7, 2010

How to Make Ham Stock

Ingredients
  • Ham Bone w/some meat attached Photobucket
  • 1 small onion
  • 4 bay leaves
  • 12 whole peppercorns
  • Parsley flakes or sprigs
  • Enough water to cover the ham bone (in my pot, this is one gallon)
  • OPTIONAL ingredients: Carrots and celery

1. Put together your stock pot (or crock-pot. Whichever you are using) and add ALL ingredients
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2. Bring stock to boil, slowly stirring

3. Reduce to simmer for 4 hours

4. Remove the bone, onion, peppercorn, and leaves
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(this is all that should be left to cool)
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5. Let cool until "skin" forms on top, then skim the fat off
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Photobucket (nasty, isn't it?)

6. Pour into freezer safe Tupperware and mark with todays date. Good for 6 months!
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This recipe makes 11 cups. I use it when I make Ham and Potato soup, and it comes out so much better with ham stock.

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