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Ham Stock
Make a delicious Ham Stock with a meaty bone leftover from your holiday ham or start from scratch with a smoked shoulder.
Ingredients
4 pounds smoked picnic shoulder or a meaty ham bone
Enough water to cover the pork in the pot
4 cups yellow onion, large dice (about 4 medium onions)
4 cups celery, large dice (about 3–4 stalks)
4 cups carrots, large dice (about 4–5 medium carrots)
4 sprigs fresh parsley with stems
2 whole crushed garlic cloves
2 bay leaves
4 whole black peppercorns
4 quarts water
Instructions
- Place the smoked shoulder into an 8–12-quart pot and cover with water.
- Bring to a boil, remove from heat and discard cooking water. This will eliminate excess salt. (If using a meaty ham bone, skip this step)
- Place smoked shoulder or meaty ham bone back into the pot and add the remaining ingredients.
- Bring to a boil, then simmer three hours uncovered.
- Remove smoked shoulder and pick out and discard bones.
- Pour stock into a strainer seated over a large bowl or pot and discard all solids. You should have about two quarts of stock and about two pounds of ham if using a smoked shoulder.
- Skim fat from top of stock and discard.
- Store stock refrigerated for up to three days or freeze in zipper seal bags for up to six months.
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Notes
If cooking in an 8-quart pot, watch to make sure it does not boil over.
Find it online: https://www.afamilyfeast.com/ham-stock/
