Description
A flavorful ham stock made from scraps and vegetables.
Ingredients
Scale
- ham scraps including the rind from the ham
- ham bones if available
- celery scraps including the leaves and root end of the celery
- carrot scraps including the carrot tops but not the leaves
- onions scraps or several onions, peeled and cut in half
- 12 cups water (or more if you have a really large stock pot)
- ham flavor base (optional)
Instructions
- Save scraps of ham or ham bones in the freezer until you have enough to make stock. Aim for at least 4 cups of scraps for a large pot.
- 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.
- 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 using a slow cooker, reduce the stock on the stove after cooking in the slow cooker.
- After 6-8 hours, remove the ham pieces and vegetables with a slotted spoon and discard.
- Taste the stock; if the flavor is not strong enough, boil gently for 30 minutes or more.
- Use a ham flavor base to intensify the ham flavor.
- Skim off any scum that rises to the top.
- Strain the stock using a fine mesh strainer into a fat separator, or strain through cheesecloth.
- Let the stock cool in the refrigerator and scoop off any hardened fat on top.
- Freeze the stock in 2 cup or 4 cup containers, labeling with the type and date.
- Stock can be stored frozen for 6-12 months.
Notes
- I prefer using Goya Ham Flavor Concentrate for added flavor.
- Label containers with a sharpie for easy identification.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 0
- Sodium: 10
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 5
- Cholesterol: 10