When making ham, saving the bones for stock is a must! Peppery Ham Stock is a rich delicious stock perfect for soup of freezing for other recipes. Easy to make, this stock is irresistibly good. Like liquid gold!
homemade ham stock
3medium-large Carrots, scrubbed and rough chopped
3large Celery stock(with some leaves), scrubbed and rough chopped
1large Yellow Onion, peeled and rough chopped
40-50White Peppercorns, whole
Before beginning crush the peppercorns (do not grind them). Place peppercorns on a cutting board or other firm, flat surface. Place a heavy pan on top of them and push down to crush them. Do it a few times which should leave large pieces. Note: the peppercorns are strained out in the end so larger pieces work well to impart flavor but not remain in the end stock.
In a large stock pot melt the butter over medium heat. Once melted all the chopped vegetables and sauté until the onions are almost transparent.
Add water, ham bones and peppercorns. Bring to a boil then reduce heat to a gentle simmer. Partially cover and allow to simmer for 4-5 hours, periodically tasting the stock for density of flavor. Note: I boiled mine for 4 ½ hours and the yield was 4 cups of stock.
Allow stock to cool and place into a covered/sealable container in the refrigerator. The following day skim the top of the stock with a spoon to remove any fat or strain through cheesecloth or a fine strainer. If not using immediately, store sealed and refrigerated for up to four days or freeze.
Peppery Ham Stock
Amount Per Serving
Calories 62Calories from Fat 27
% Daily Value*
Saturated Fat 1g5%
Vitamin A 7865IU157%
Vitamin C 5.9mg7%
* Percent Daily Values are based on a 2000 calorie diet.