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Ham Stock using Ham Bones Recipe

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This recipe for Ham Stock using Ham Bones is from My Oh Meyer That's Good, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 or 2 Meaty ham bones ( Save your ham bones along with any big pieces of fat)
1 whole yellow onion
1 carrot
1 stalk of celery
6 whole allspice
6 whole black pepper corns
1 bay leaf
cheese cloth
Directions:
Directions:
Add the ham bones, the whole onion, the carrot, celery and bay leaf to your largest stock pot and cover with about 14 C water. Tie up the allspice and pepper corns into a little bundle and put into the pot. Use a spoon to poke it down into the water. Bring to a boil, reduce the heat and simmer for 3 hours. When the broth is cool, remove the ham bones and set aside, throw out the onion, celery, carrot, bay leaf and cheese cloth bundle. Line your colander with cheese cloth, place over a large pot, slowly pour the ham broth over the cheese cloth. Cover the pot and place in the refrigeration over night. Cut up what ever meat was left on the bone to use in your soup. In the morning, take out the pot and with a slotted spoon, remove the fat that has hardened on top of the broth.
Number Of Servings:
Number Of Servings:
severl
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This stock is very good, but not as good as the picnic ham stock. I love been soup, so i make this one a lot because we cant get picnic hams here.

 

 

 

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