Monday, December 26, 2011

Ham Stock

One of my favorite parts about having a ham for the holidays isn't the ham itself, but using the bone for stock. Ham stock is very rich and flavorful, and adds a smokey-salty element to soups, stews, and other recipes. It's perfect for soups like:

Kale and Potato
Black Bean

Carve off as much meat from the ham bone as possible. Put the bone in a large stock pot with:
1 onion, rough chopped
1 stalk celery, rough chopped with leafy tops if available
1 carrot, rough chopped
10 peppercorns
2 bay leafs
1 tsp dill seeds
1 tsp pickling spice

Bring to a boil and reduce to low heat. Let simmer about 8 hours until the bone is clean. Pour through a strainer lined with paper towels and refrigerate. Once cooled, skim off any fat that collects on the top. Freeze or use immediately for soup.

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