Savory Ham Bone Stock
Make the most of your leftover ham bones with this rich and flavorful Savory Ham Bone Stock. This versatile stock is perfect for soups, stews, and sauces, elevating your dishes with a deep, savory flavor. With simple ingredients and easy preparation, you'll be able to transform those remnants of a holiday ham dinner into a culinary foundation that enhances any meal. Enjoy the satisfaction of turning scraps into something delicious and nourishing.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
Ham with ham bone
2 lbs (Use a leftover ham bone with some meat attached.)
Water
5 cups (Use cold, filtered water for the best flavor.)
Carrot
1 large (Sliced into large chunks.)
Onion
1 large (Quartered.)
Celery
4 stalks (Coarsely diced.)
Dried parsley
1/2 teaspoon (Crushed.)
Bay leaf
1 (Whole.)
Instructions
1
In a large Dutch oven, combine the ham bone with any remaining meat, water, carrot, onion, celery, dried parsley, and bay leaf.
2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover.
3
Allow to simmer for 1 to 2 hours, stirring occasionally to extract flavors from the ham and vegetables.
4
Once finished, remove from heat and strain the broth through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids.
5
Allow the stock to cool for a few minutes, then transfer to a container and refrigerate until completely chilled. Skim off any fat that has risen to the top.
6
Store the ham stock in the refrigerator for up to a week or freeze in airtight containers for up to 3 months.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Ham Bone Stock?
It is a rich and flavorful liquid made by simmering leftover ham bones with vegetables and herbs, used as a base for various dishes like soups and stews.
What ingredients are needed for Savory Ham Bone Stock?
You will need a ham bone with meat, water, carrot, onion, celery, dried parsley, and a bay leaf.
How long should I simmer the ham stock?
The stock should simmer for 1 to 2 hours over low heat to extract the best flavors from the ham and vegetables.
How do I store leftover ham stock?
Store the ham stock in the refrigerator for up to a week or freeze in airtight containers for up to 3 months.
Can I freeze Savory Ham Bone Stock?
Yes, you can freeze the stock in airtight containers for up to 3 months for future use.
How much ham bone do I need for this recipe?
The recipe calls for approximately 2 lbs of ham bone with some meat still attached.
What vegetables are included in the stock?
This recipe uses one large carrot, one large onion, and four stalks of celery.
Do I need to add salt to this stock?
Generally, no extra salt is needed as the ham bone and meat are naturally salty enough to flavor the stock.
How do I remove the fat from the stock?
Chill the stock in the refrigerator until the fat rises to the top and solidifies, then skim it off with a spoon.
What are some uses for ham bone stock?
It is an excellent base for split pea soup, bean soup, lentil stews, and various savory sauces.
How much water is required for the stock?
The recipe requires 5 cups of cold, filtered water.
What type of pot is best for making stock?
A large Dutch oven is ideal for simmering the stock evenly.
How do I strain the ham stock?
Once finished simmering, strain the broth through a fine-mesh sieve or cheesecloth into a large bowl and discard the solids.
Can I use fresh parsley instead of dried?
Yes, you can substitute fresh parsley, though the recipe specifically suggests 1/2 teaspoon of crushed dried parsley.
Is it necessary to use filtered water?
While not strictly required, using cold, filtered water ensures the best and cleanest flavor for your stock.
How should I prepare the vegetables?
Slice the carrot into large chunks, quarter the onion, and coarsely dice the celery.
Should I remove the meat from the bone before cooking?
No, keep any remaining meat on the bone as it adds significant flavor and richness to the stock.
How many servings does this recipe provide?
This recipe yields approximately 4 servings.
Is the bay leaf left in the finished stock?
No, the bay leaf should be strained out and discarded along with the other solids.
Why should I simmer the stock instead of boiling it vigorously?
Simmering gently extracts the flavors and collagen without making the stock cloudy or emulsifying the fats.
Can I make this stock ahead of time?
Yes, it is a perfect make-ahead recipe that can be refrigerated or frozen until you are ready to use it.
What categories does this recipe fall into?
It is categorized as a stock, broth, and soup base, perfect for using up leftovers.
Can I use more than one ham bone?
Yes, but you may need to increase the amount of water and vegetables to maintain the proper flavor balance.
Is this recipe suitable for holiday leftovers?
Absolutely, it is specifically designed to transform remnants of a holiday ham dinner into a delicious culinary foundation.
How do I know when the stock is ready?
The stock is ready after it has simmered for 1 to 2 hours and has achieved a deep, savory taste.
Can I add garlic to this recipe?
While not listed in the standard ingredients, you can add a few cloves of garlic for extra depth of flavor.
Should the pot be covered while simmering?
Yes, covering the pot helps maintain a consistent temperature and prevents too much liquid from evaporating.
What should I do with the vegetables after straining?
The vegetables should be discarded as they will have lost most of their flavor and texture during the simmering process.
Can I make this in a slow cooker?
Yes, you can adapt this for a slow cooker by cooking on low for 6 to 8 hours.
Is this stock recipe gluten-free?
Yes, all the ingredients listed—ham bone, water, and fresh vegetables—are naturally gluten-free.