Description
This homemade ham stock recipe transforms leftover ham bones and fresh vegetables into a rich, savory broth perfect for soups, stews, and other dishes. Simmered slowly to extract deep flavors, this versatile stock adds depth and warmth to your cooking.
Ingredients
Ham Stock Ingredients
- 36 ounces leftover ham bone
- 1 large yellow onion, rough chopped
- 2 ribs celery, chopped (including leaves)
- 2 large carrots, chopped (no need to peel)
- 4-5 cloves garlic, smashed with skin on
- 1 teaspoon black peppercorns
- 5-6 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 16 cups water
Instructions
- Prepare the Vegetables and Garlic: Roughly chop the yellow onion, carrots, and celery into large chunks. There is no need to peel the carrots and you can include the celery leaves. Smash the garlic cloves but leave the skin on for added flavor. Place all these ingredients into a large stockpot or Dutch oven.
- Add Ham Bone and Water: Place the leftover ham bone on top of the vegetables. Pour in at least 16 cups of water, enough to cover the contents in the pot. If the ham bone is frozen, you do not need to thaw it before adding.
- Add Herbs and Spices, Begin Heating: Add black peppercorns, fresh parsley, thyme sprigs, and bay leaf to the pot. Heat the pot over medium-high heat and bring it to a low boil. Once boiling, cover the pot and reduce heat to medium-low to maintain a gentle simmer.
- Simmer and Skim: Let the stock simmer at low heat for 3 to 4 hours. Occasionally skim the surface to remove any scum that forms and stir gently to prevent vegetables from sticking or burning. If the liquid evaporates too much, add more water and slightly reduce the heat.
- Strain the Stock: When cooking is complete and the stock has reduced, turn off the heat. Use tongs to remove the larger solids, then carefully strain the broth through a fine mesh strainer into another pot. For an extra clear stock, strain again through a cheesecloth if desired.
- Cool and Store: Portion the stock into canning jars or airtight containers. Allow it to cool completely at room temperature before refrigerating. The stock is now ready to be used as a flavorful base in various recipes.
Notes
- You do not need to peel the carrots or garlic; leaving skins on helps deepen the flavor.
- Use fresh herbs for best aromatic results, but dried can be substituted if necessary.
- Skimming regularly prevents cloudiness in your stock.
- Stock can be frozen for up to 3 months for longer storage.
- Adjust water levels during simmering to maintain proper volume and concentration.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Broth/Stock
- Method: Stovetop
- Cuisine: American
