Ham Broth
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- Ham bone
- 3carrots, coarsely chopped
- 2stalks celery, coarsely chopped
- 1clove garlic, peeled and smashed
- 1onion, peeled, halved and then quartered
Preparation
- Step 1
Add all ingredients plus 4 quarts of water to a stockpot. Bring to a boil, then let simmer 2 hours. Skim fat from the surface, and add more water as needed. The less water in the stock, the more concentrated the flavor.
- Step 2
After 2 hours, strain bone and vegetables out of the stock. Use immediately or refrigerate or freeze stock.
Private Notes
Comments
The few times I have tried to cook using ham stock or broth, I concluded that it left too strong and uncompatible a flavor in the food I was making. (Maybe it is just my own taste.) For example, I stopped using ham stock when making a pot of ham and (Northern) beans. I am curious whether others have a particular recipe that they feel is improved by using ham stock
Perfect for split pea soup!
South Carolina hoppin John..
I use the broth for Melissa Clark recipe Ham and red beans with Collards soup. It works fine with chicken or veg broth too, but especially delicious with the ham broth and ham pickings. A once a year winter treat, with the ham bone sourced from my relatives’ contribution to the family holiday dinner. Different relative each year. Practically Guaranteed that at least on of my relatives serves a holiday ham.
Perfect for split pea soup!