How to Make Ham Stock With a Ham Bone: Liquid Gold From Your Leftovers

Got a ham bone lurking in your fridge after that holiday feast? Don’t even think about tossing it! You’re sitting on a culinary goldmine – the key ingredient to incredibly flavorful ham stock. Transform that humble bone into a deeply savory broth that will elevate your soups, stews, beans, and so much more. Here’s your definitive guide to unlocking the delicious potential of your ham bone.

The secret to a great ham stock lies in the simplicity of the ingredients and the patience of the simmering process. Here’s the rundown: First, gather your ham bone, aromatic vegetables like carrots, celery, and onion, plus a few simple seasonings like bay leaves and peppercorns. Roast your vegetables and ham bone to deepen the flavors. Then, submerge everything in water in a large pot, bring it to a simmer, and let it gently bubble away for a few hours. Finally, strain the stock, chill it to let the fat solidify and remove it, and voila! Liquid gold, ready to elevate your cooking.

The Ham Stock Recipe: Step-by-Step

This is a straightforward method, yielding approximately 8-10 cups of rich, delicious ham stock.

Ingredients:

• 1 ham bone, preferably with some meat still attached
• 2 medium carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 medium onion, roughly chopped
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 10-12 cups cold water
• (Optional) 1 tablespoon apple cider vinegar (helps release minerals from the bone)
• (Optional) Ham hock or trimmings for added flavor

Instructions:

1. Roast the Bone and Vegetables (Optional but Recommended): Preheat your oven to 400°F (200°C). Spread the carrots, celery, and onion on a baking sheet. Place the ham bone on top of the vegetables. Roast for 30-45 minutes, or until the vegetables are slightly browned and the bone is heated through. Roasting develops deeper, richer flavors.

2. Combine Ingredients: Transfer the roasted ham bone and vegetables to a large stockpot or Dutch oven. Add the bay leaves, peppercorns, and apple cider vinegar (if using).

3. Add Water: Pour the cold water over the ham bone and vegetables, ensuring the bone is completely submerged. Add additional ham trimmings or hock if desired.

4. Simmer: Bring the water to a boil over high heat. Once boiling, reduce the heat to low, so the stock is just simmering gently. Skim off any foam or impurities that rise to the surface during the first hour.

5. Simmer for 3-4 Hours: Allow the stock to simmer, uncovered, for at least 3 hours, or up to 4 hours for a richer flavor. The longer it simmers, the more flavor will be extracted from the bone and vegetables.

6. Strain: Carefully strain the stock through a fine-mesh sieve lined with cheesecloth (if you want a very clear stock). Discard the solids.

7. Cool and Defat: Let the stock cool completely. Then, refrigerate it for at least 4 hours, or preferably overnight. This will allow the fat to solidify on the surface, making it easy to remove.

8. Remove Fat: Skim off the solidified fat layer from the top of the stock. This step is optional, but removing the fat will result in a clearer and less greasy stock.

9. Store or Use: The ham stock is now ready to use in your favorite recipes. Store it in the refrigerator for up to 4 days, or freeze it for longer storage.

FAQs: Your Ham Stock Questions Answered

Here are some frequently asked questions to help you perfect your ham stock game:

1. Can I use a smoked ham bone for stock?

Absolutely! A smoked ham bone will impart a wonderful smoky flavor to your stock. Just be aware that the smoke flavor will be quite pronounced, so use it in recipes where that smoky note is desired.

2. Do I have to roast the ham bone and vegetables?

No, roasting is optional, but highly recommended. Roasting caramelizes the sugars in the vegetables and the ham bone, creating a much deeper and richer flavor profile. If you skip the roasting, your stock will still be good, but it won’t have the same depth of flavor.

3. Can I add other vegetables to the stock?

Definitely! Feel free to add other vegetables like parsnips, leeks (white part only), or even mushroom stems. Avoid cruciferous vegetables like broccoli or cabbage, as they can make the stock bitter.

4. How long does ham stock last in the refrigerator?

Properly stored, ham stock will last for up to 4 days in the refrigerator. Make sure to store it in an airtight container to prevent contamination and flavor absorption.

5. Can I freeze ham stock?

Yes! Freezing is a great way to preserve ham stock for longer use. Store it in freezer-safe containers or zip-top bags, leaving some headspace for expansion. Frozen ham stock can last for up to 3 months. Consider freezing in smaller portions (e.g., ice cube trays) for easy use in recipes that only call for a small amount of stock.

6. What can I use ham stock for?

The possibilities are endless! Ham stock is fantastic in soups (especially bean soups, split pea soup, and ham and potato soup), stews, braises, and sauces. Use it to cook grains like rice or quinoa for added flavor. It’s also a great base for gravies and sauces. You can even use it to deglaze a pan after cooking meat for a flavorful pan sauce.

7. How do I know if my ham stock has gone bad?

Look for signs of spoilage like an off smell, a slimy texture, or visible mold. If you’re unsure, it’s always best to err on the side of caution and discard it.

8. Can I make ham stock in a slow cooker?

Yes, you can! Simply combine all the ingredients in your slow cooker and cook on low for 6-8 hours. Strain the stock as usual.

9. What if my ham bone is very salty?

Some ham bones can be quite salty, depending on how the ham was cured. To reduce the saltiness of your stock, you can soak the ham bone in cold water for a few hours before making the stock, changing the water periodically. You can also use less salt in the recipes where you use the ham stock.

10. What’s the best way to remove the fat from the stock?

The easiest way to remove the fat is to refrigerate the stock overnight. The fat will solidify on the surface, making it easy to skim off with a spoon or spatula. You can also use a fat separator, which is a pitcher with a spout at the bottom that allows you to pour off the stock while leaving the fat behind.

11. Can I use ham stock in vegetarian recipes?

While technically not vegetarian, ham stock can add a depth of flavor to some vegetarian dishes. However, it’s important to be mindful of dietary restrictions and clearly label any dish containing ham stock as non-vegetarian.

12. My ham stock doesn’t have much flavor. What did I do wrong?

Several factors can contribute to weak-flavored ham stock. Make sure you use a ham bone with some meat still attached. Roasting the bone and vegetables is crucial for developing flavor. Simmering for long enough (at least 3 hours) is also essential. Finally, ensure you’re using enough aromatics (carrots, celery, onion, bay leaves, peppercorns). If your stock is still weak, you can reduce it by simmering it uncovered for an additional hour or two to concentrate the flavors.

Now you’re armed with the knowledge to transform that leftover ham bone into culinary treasure. Happy cooking!