Best Ham Stock Recipes

HAM STOCK

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

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.

SPLIT PEA SOUP WITH HOMEMADE HAM BONE STOCK

Steps:

• Combine water, 1/2 pound baby carrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay leaves in a large stockpot. Bring stock to a boil. Reduce heat to medium and simmer for 3 hours.
• Remove 1 1/2 to 2 cups of the ham meat from the bone, dice, and set aside for use in the soup. Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
• Skim off fat and pour stock into a slow cooker.
• Melt butter in a saucepan and add sliced baby carrots, red onion, and 3 cloves diced garlic. Cook and stir until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
• Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and salt. Stir. Cook on High until soup is thickened, 5 to 6 hours.
• Transfer about 1/3 of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return puree to the slow cooker and stir.

POST-HOLIDAY HAM STOCK

Steps:

• Gently simmer ham bone with carrot, celery, onion, parsley, bay leaves, peppercorns, and water in a large pot for 2 hours. Let cool and strain, discarding the solids.

EASIEST HAM STOCK

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.

HAM HOCK STOCK

Steps:

• Place the ham hocks in a large stock pot, and add the remaining ingredients.
• Add water to cover the hocks by at least 2 inches.
• Bring to a boil over high heat, stir and reduce heat to medium low.
• Simmer, uncovered, over medium low heat for about three hours. You want the amount of liquid in the stock pot to reduce by half.
• Strain the stock through a fine sieve into a large bowl. Cool, cover, and refrigerate overnight.
• In the morning, the fat will have solidified on top of the stock. Remove the fat from the top of the stock.
• If desired, portion the stock out into 2 cup amounts and place into freezer bags.
• Stock can be kept in the fridge for 3 days or in the freezer for 4 months.

HAM STOCK (PRESSURE COOKER)

Steps:

• Add all the ingredients to the pressure cooker.
• Lock on the lid and bring to pressure over high heat.
• Reduce heat to medium and cook for 1 hour.
• Let the pressure drop naturally.
• Remove the lid and strain through a cheesecloth lined colander.
• Cool in the fridge, skim off the fat, and use or divide up for freezing.