Making Ham Stock

I had a ham bone in the freezer so since it been in the freezer long enough, it ham stock time. I have no idea yet what soup I will make tomorrow with it or whether I will just freeze the stock. It will likely be the fall before I make stock again so freezing at least half of it might be a good idea. Stock is such an easy thing to make it always amazes me that people will throw out their ham bones, turkey and chicken carcasses. Even beef stock when you buy beef bones is easy, yes a little more work because you have to roast the bones. Stock is just bones with some meat left on them put in a pot with water and vegetables and simmered for 3 hours. If you have a pressure cooker the time is much less. It could be people don’t make stock and soup because they tried and ended up with a soup that tasted greasy. I know in my case the first soup I made from a turkey carcass ended up in the trash. It tasted greasy and you could see the grease come to the top as it sat in the soup bowl. From that mess I came up with my simple solution to the problem of the fat. Now I have flavourful soups without a greasy taste and it works with all stocks.

1 ham bone with some meat left on it

1 large onion sliced

2 carrots chopped

2 ribs of celery chopped

2 bay leaves

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1/4 teaspoon red pepper flakes

12 pepper corns

3 litres water

Put everything in a large pot, bring to a boil, reduce heat to simmer and simmer for 3 hours. Remove from heat and with a slotted spoon remove the ham bone and as much of the vegetables as you can and place in a dish to cool. Strain the stock into a large bowl and add what is in the strainer add to the dish to cool. Set the bowl of stock aside to cool. After about an hour the ham bone will be cool enough to handle, pick all the meat you can from the bone and vegetables. Place the meat in a bowl and when it is at room temperature cover and refrigerate. The vegetables can be put in the trash. When the stock is at room temperature cover and refrigerate overnight. The next day all the fat will have solidified on the top and can be easily removed. Now you have a clean tasting stock and the type of soup you can make is endless.

About Graham Stewart

This is me on a bad day.
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2 Responses to Making Ham Stock

  1. eBookFoodie says:

    I love potato soup from ham stock. And to stir in some (tempered) sour cream at the end. There’s not much better than ham stock.

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