Ham Stock

Rick Long

By
@Rickl37754

This is a great way to stretch your budget by using an ingredient that is thrown away a lot of times. If you save your vegetable trimmings and peals in the freezer this can be made for free!! This Stock goes great in soup, stews and beans.

If you de-fat the stock the fat can be saved to cook with.

The fat makes a great Bubble and Squeak!! :)


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Prep:

20 Min

Cook:

6 Hr

Method:

Canning/Preserving

Ingredients

bones from a ham or two
3 large
onions quartered
4 stalk(s)
celery rough cut
4 large
carrots rough cut
1 clove
garlic crushed
3 sprig(s)
each parsley and thyme
10
peppercorns
salt to taste

Directions Step-By-Step

1
Add all ingredients to a large stock pot and cover with 3 inches of water. For more flavor extraction crack the bones first.
2
bring to a boil then reduce to a slow simmer for 4 to 8 hours. Add more water as needed. Strain and Cool and remove fat if desired.
3
You can use as is, freeze, or process in a pressure canner at 10 psi for 30 minutes for pints or 35 Minutes for quarts.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: American