Ham Stock
This easy ham stock turns your leftover holiday ham bone into a rich, flavorful base with just a few simple vegetables. Use it anywhere you’d use ham broth in soups all winter, or freeze or can it for later!
Ingredients
- 2 large carrots
- 3 stalks celery
- 1 large onion
- 1 ham bone
- 1 teaspoon peppercorns
- 16 cups water
Instructions
- Cut your vegetables into large chunks and place them in a large stockpot with the ham bone. Add enough water to cover everything, leaving enough room to boil.
- Bring the pot to a boil, then turn down to a simmer. Place the lid on the pot and cook for 4 to 6 hours.
- When done, remove the lid and strain through a fine mesh sieve.
- Next, remove the fat with a gravy separator or place it in the fridge overnight. The fat will rise to the top and harden, making it easy to skim off.
To Freeze
- Ladle into freezer-safe containers, leaving 1 inch of headspace. Label and place into the freezer for up to a year.
To Can
- Ladle the hot ham stock into your prepared canning jars, leaving 1 inch of headspace.
- Wipe the jar rims clean, and place the lids on finger-tight.
- Pressure can pints for 20 minutes and quart jars for 25 minutes.
Notes
- No salt is added, since the ham bone already seasons the stock.
- A smoked ham hock can be used in place of the ham bone.
- Keeps in the fridge for about 3 to 4 days.
- 0 to 1,000 feet: 10 pounds of pressure
- Above 1,000 feet: 15 pounds of pressure
- 0 to 2,000 feet: 11 pounds of pressure
- 2,001 to 4,000 feet: 12 pounds of pressure
- 4,001 to 6,000 feet: 13 pounds of pressure
- 6,001 to 8,000 feet: 14 pounds of pressure
Nutrition
Serving: 1serving | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 49mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3078IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 0.2mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.