How to Make Ham Stock and Recipe Ideas Using Ham Stock
Here are all my tips on How to Make Ham Stock and Recipe Ideas Using Ham Stock. Use the delicious stock in soups or stews where you want more ham flavor.
If you’re already making homemade chicken stock, turkey stock, or beef stock, you may not need this tutorial on making ham stock, but when I’ve mentioned ham stock to people, I’ve been surprised how many people have told me they’ve never thought of it.
I don’t buy ham as much as I do some other types of meat, but whenever I use ham stock in a recipe, I’m always happy with the rich ham flavor it produces.
Let the stock simmer at very low heat for 6-8 hours, adding a cup or two of water every once in a while. You can also cook this overnight in a large crockpot, strain out the vegetables and ham scraps and reduce it on the stove the next day.
How to Make Ham Stock:
1. Save scraps of ham or ham bones in the freezer until you have enough to make stock. (I usually try to have about 6 cups of scraps for a very large soup pot, but you don’t have to have quite that much. You can also freeze scraps of celery, onion, and carrots if you have leftovers.
2. Use the largest soup pot you have for making stock. Put the ham scraps into the pot along with pieces of onion, celery, and carrots, and fill the pot with water. (I use vegetable scraps equivalent to about 2 onions, 3-4 carrots, and 3-4 large celery stalks.) You can add some coarse ground pepper or a few peppercorns, but DO NOT ADD SALT!
3. Turn the pot on to the lowest possible simmer and let the stock cook for 6-8 hours, adding a cup or two of water about once an hour. (If you want to cook this when you won’t be home, it can be done in a large slow cooker, but you will need to reduce the stock on the stove after it simmers all day in the slow cooker.)
4. After 6-8 hours, remove the ham pieces and vegetables with a mesh skimmer, strainer, or slotted spoon and discard. Taste the stock (carefully, since it’s hot!) If the flavor is not as strong as you’d like, turn the heat to medium and boil gently for 30 minutes or more until some of the water is boiled away. (I nearly always need to do this.)
5. When the stock has concentrated enough to have a rich ham flavor, strain again, using the finest strainer you have. I use a fine mesh yogurt strainer and strain the stock into a fat separator (which lets the stock pour from the bottom, leaving the fat to be discarded.) You can also strain through cheesecloth if you don’t have a strainer. If you don’t have a way to remove the fat, you can let the stock cool in the refrigerator and the fat will harden on top and can be scooped off.
6. I like to freeze the stock in 2 cup or 4 cup containers so I know exactly how much I have when I’m thawing it for a recipe, but you can use any plastic container with a tight fitting lid. I use adhesive tape and a sharpie market to label stock with the type and date. Stock can be stored frozen for 6-12 months, although I never manage to keep it in the freezer for that long!
Other Bloggers Make Ham Stock:
Ham Stock from 80 Breakfasts
Ham Hock and Stock from 101 Things Every Cook Should Cook
Recipe Ideas Using Ham Stock:
Ham and Cabbage Soup with Red Bell Pepper from Kalyn’s Kitchen
Cannellini Bean and Kale Soup with Ham and Sherry Vinegar from Kalyn’s Kitchen
Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper (or Carrots) from Kalyn’s Kitchen
Roasted Butternut Squash Soup from 80 Breakfasts
Ham Hock, Barlotti Bean, and Kale Soup from David Hall
Ham and Split Pea Soup from Brown Eyed Baker