Best Easiest Ham Stock Recipes

Easiest Ham Stock image

Provided by Coraniaid

Categories Stocks

Time 13h30m

Yield 5 quarts, 20 serving(s)

Number Of Ingredients 4

Steps:

Cook ham & use meat for meals for ~ a week.
Take remaining ham & cut most of it off the bone, leaving some to cook with the stock.
To a large pot add ham bone, 3 stalks of celery washed & snapped in half, 2 onions, skin on, chopped in half, & 5 quarts of water (or enough to cover ham bone).
Bring to a boil.
Reduce heat to a simmer, let simmer for 3 hours, stirring occasionally.
Remove ham bone, celery, & onion from stock. Discard celery & onion.
Pick meat off of ham bone & set aside. Discard bone.
Put meat back into stock & put into refrigerator to allow fat to congeal on the surface.
Once fat is solid on the surface, remove & discard it.
Reheat stock.
Sterilize 5 quart jars & heat lids/bands.
Prepare pressure canner.
Once jars are sterilized, fill with stock (& remaining ham bits), leaving 1" headspace.
Clean jar rims & apply tops & bands.
Place in pressure canner & apply pressure canner lid.
Heat until a steady stream of steam has been produced for 10 minutes.
Place jiggler on top at 10 lbs. & once it starts rocking back & forth allow cans to cook for 25 minutes.
After 25 minutes remove canner from heat & let cool until pressure vent falls.
Remove jiggler.
Wait 10 minutes.
Remove lid & take jars from canner.
Set on a clean, dry, flat surface & allow to cool for 24 hours.
Remove bands, wipe jars down, and put away.

Nutrition Facts : Calories 105.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 35.4, Sodium 1045.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 15.4

Ham Stock image

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.

Ham Stock image

Provided by Jellyqueen

Categories Stocks

Time 40m

Yield 1 quart

Number Of Ingredients 7

2 lbs ham, with ham bone
5 cups water
1 large carrot, sliced into large chunks
1 large onion, quartered
4 stalks celery, coarsely diced
1/2 teaspoon dried parsley, crushed
1 bay leaf