One of my favorite parts about having a ham for the holidays isn't the ham itself, but using the bone for stock. Ham stock is very rich and flavorful, and adds a smokey-salty element to soups, stews, and other recipes. It's perfect for soups like:
Kale and Potato
Black Bean
Lentil
Carve off as much meat from the ham bone as possible. Put the bone in a large stock pot with:
1 onion, rough chopped
1 stalk celery, rough chopped with leafy tops if available
1 carrot, rough chopped
10 peppercorns
2 bay leafs
1 tsp dill seeds
1 tsp pickling spice
Bring to a boil and reduce to low heat. Let simmer about 8 hours until the bone is clean. Pour through a strainer lined with paper towels and refrigerate. Once cooled, skim off any fat that collects on the top. Freeze or use immediately for soup.
Kale and Potato
Black Bean
Lentil
Carve off as much meat from the ham bone as possible. Put the bone in a large stock pot with:
1 onion, rough chopped
1 stalk celery, rough chopped with leafy tops if available
1 carrot, rough chopped
10 peppercorns
2 bay leafs
1 tsp dill seeds
1 tsp pickling spice
Bring to a boil and reduce to low heat. Let simmer about 8 hours until the bone is clean. Pour through a strainer lined with paper towels and refrigerate. Once cooled, skim off any fat that collects on the top. Freeze or use immediately for soup.
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