How To Make Homemade Ham Stock
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Twice each year, we enjoy a ham. And twice each year, I am left with a mighty ham bone.
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Homemade Ham Stock is the basis for so many delicious dishes, and adds layers of complexity beyond just ham.
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Add 2 each chopped celery stalks and carrots, 1 onion, a leek, and 6 crushed garlic cloves to a combo of bacon fat and olive oil.
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Stir frequently over medium high heat for about 10 minutes or until soft.
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Nestle the ham bone atop the veges. Add a couple of thyme and parsley sprigs, 2 bay leaves, a tablespoon of peppercorns, and enough water to cover.
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Simmer over medium heat for 3 hours. Strain solids and refrigerate the stock for 24 hours. Skim fat from top before freezing or using.
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This loaded ham and baked potato soup uses ham stock as it’s base. Many other dishes outside of soups also begin with ham stock.
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How To Make Homemade Ham Stock
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Get this easy method and links to my affiliate food and gift partners at Not Entirely Average.
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2 tablespoons
Bacon Grease
1 tablespoon
Olive Oil
1
Leek
1
Onion
2 stalks
Celery
2
Carrots
6 cloves
Garlic
1
Ham Bone
2 sprigs
Parsley
2 sprigs
Dried Thyme
2
Bay Leaves
1 tablespoon
Peppercorns
Water
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