Recipe: Homemade Ham Stock
- 1 large meaty hambone
- Water to cover, plus two inches
- 2 whole celery stalks (ribs) with leaves, rinsed and cut into large chunks
- 2 large carrots, unpeeled, rinsed and cut into large chunks
- 1 large onion, unpeeled and quartered
- 4 sprigs of fresh parsley
- 2 bay leaves
- 1/2 teaspoon of whole peppercorns
Full Answer
What do you do with boiled ham water?
Place the ham on the rack, add the recommended amount of water and cover with foil. The water helps the ham keep its moisture while the fat dripping seasoned the water. This liquid is valuable in cooking other types of dishes like soups and rice dishes.Dec 12, 2020
Is ham bone broth good for you?
Broth made from animal bones simmered up to 20 hours can heal your gut, boost your immune system, reduce cellulite, strengthen teeth and bones, tackle inflammation and much more. Or that's what a host of health and fitness websites claim.Mar 19, 2019
How long should you boil a ham hock?
Place ham hocks, onion and garlic into a large cooking pot. Add enough water to fill the pot about 3/4 full. Boil 1 to 2 hours or until the hocks are tender.
What do you call the stock made from ham?
Ham stock, common in Cajun cooking, is made from ham hocks. Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics.
Can ham stock be canned?
Strain and Cool and remove fat if desired. You can use as is, freeze, or process in a pressure canner at 10 psi for 30 minutes for pints or 35 Minutes for quarts.
Why do you add apple cider vinegar to bone broth?
Next, add in a bit of salt and pepper to season the broth (you can add more later to taste). Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth.
Should ham hock be soaked before cooking?
It is not necessary to soak ham hocks before cooking. However, in some instances, it may be beneficial. For example, if you want to remove the excess salt from the ham hock, soaking in warm water for about 2 hours will be helpful. Most people cook ham hocks by boiling them in water or adding them to soups and stews.
Do you take skin off ham hock before cooking?
A hock is not fatty but can be made tender from all the collagen that breaks down during cooking. Best of all, the whole thing is covered in skin, and as I always say, the more skin, the better.
Do you take skin off ham before cooking?
The rind and fat can be trimmed before cooking the ham or it can be trimmed at the end of cooking, just before glazing. Leaving the fat and rind on during the cooking time will provide for a more moist ham and the rind and fat will be easier to trim than if trimmed before cooking.
What are the 4 types of stocks in cooking?
There are four basic kinds of stock/fond used in hotels and restaurants: 1. White stock (Fond Blanc), 2. Brown stock (Fond Brun), 3. Vegetable or neutral stock (Fond Maigre) and 4.
How long should I simmer stock?
6 to 8 hoursSimmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer. Strain the stock through a fine-meshed sieve. Let cool. Scrape the fat that rises to the top.
How do you prepare a stock?
Points to rememberPlace chicken carcasses/bones into large pan and top with cold water. Heat to a gentle simmer and skim off any protein scum which rises up. ... Add vegetables and bouquet garni. ... Strain the stock, pour into a clean pan and boil fiercely to reduce the stock and intensify the flavour.
Why Make Ham Stock Vs. Using a Ham Bone to Make Soup?
Recipes for soups (and sometimes other old fashioned dishes) using ham come in two varieties. Those that call for using the bone and adding an amount of water to the recipe (and cooking for a long time) and those that call for a certain amount of ham stock and meat.
About Best Ham Stock Instant Pot or Stovetop
Making your own Best Ham Stock Instant Pot or Stovetop is super easy. It takes time but it’s mostly hands-off and there are a few steps, but it’s so worthwhile.
Flavor of Best Ham Stock Instant Pot or Stovetop
This stock has tons of flavor. There’s the flavor of the stock itself, from the bones, collagen, and marrow and there’s also the flavor of the aromatics and spices that go into the stock.
Bones & Scraps for Best Ham Stock Instant Pot or Stovetop
If I have any choice, I’ll choose the shank end of the ham for cooking because the bone is so much better. The bone helps to keep the ham juicy and flavorful & the shank is the best (IMHO) for the Ham stock. If I don’t have the shank, I just use what bone is there. “It’s all good” as they say. I also use all the juices, drippings and scraps.
How Much Meat from the Bone goes in Best Ham Stock Instant Pot or Stovetop
I’m frugal and try to cut as much meat off the bone for other uses as I can. Since I usually use the shank end of the ham, I usually have enough meat for a casserole and meat and stock for two big pots of soup.
Aromatics & Ingredients for Best Ham Stock Instant Pot or Stovetop
I have a set recipe that I use for my stock, but not one that’s set in stone. I use carrots, celery, and onion along with a few peppercorns and a couple of cloves. I skip that clove if my ham has been already cooked with cloves.
Should I make Stock in the Instant Pot or on the Stove?
There are advantages and disadvantages to both methods of cooking your Best Ham Stock Instant Pot or Stovetop. I hands down prefer to make my stocks on the stove rather than under pressure, but you can get a decent stock from the pressure cooker, too. Maybe not a great one. You might want to try both methods and see what works for you.
