Name: Ham Stock
Cook time: 15 min
Total time: 2 1/4 hr
Yield: Makes about 3 1/2 cups (not including meat)
Ingredients: 2 1/2 pounds meaty smoked ham shanks or ham hocks; 2 quarts cold water; 1 large onion, chopped (2 cups); 2 carrots, cut crosswise into 1/2-inch-thick slices; 2 celery ribs, cut crosswise into 1/2-inch-thick slices; 3 large garlic cloves, crushed; 1 Turkish or 1/2 California bay leaf; 2 teaspoons dried thyme, crumbled; 3 whole cloves; 1/4 teaspoon black peppercorns

Active Time
15 min
Total Time
2 1/4 hr

The quantity of meat you'll have in your finished stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as hocks, which can be found at most supermarkets.

This recipe is an accompaniment for Sea Scallops with Ham-Braised Cabbage and Kale .

Ingredients

Makes about 3 1/2 cups (not including meat)

2 1/2 pounds meaty smoked ham shanks or ham hocks

2 quarts cold water

1 large onion, chopped (2 cups)

2 carrots, cut crosswise into 1/2-inch-thick slices

2 celery ribs, cut crosswise into 1/2-inch-thick slices

3 large garlic cloves, crushed

1 Turkish or 1/2 California bay leaf

2 teaspoons dried thyme, crumbled

3 whole cloves

1/4 teaspoon black peppercorns

Step 1
Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
Step 2
Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.

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Reviews (4)

Best stock ever! Using a pressure cooker for stocks is my greatest discovery. It extracts every ounce of flavor from the bones & spices. I pressure cooked it for 4 hours. And don't be afraid of the cloves in it, you won't taste them but it still imparts important flavor. Like many I used a leftover ham bone & tough outer smoked pieces from the ham.
- Christine
- Tucson, AZ
- 1/14/2022
I made this as written, including the cloves! Which made me a little nervous, but you'd never know cloves were in the mix, it was very subtle. Overall, it was surprisingly delicious. I made it to use for soup, but just the broth by itself was wonderful.
- Anonymous
- Raleigh, NC
- 3/16/2017
I used this recipe with the bone from our Christmas ham and then made navy bean soup. The stock was delicious! I followed the recipe but left out the cloves (didn't have whole cloves and it didn't sound that good!). Will definitely use again!!!
- Anonymous
- Kirkland, WA
- 1/1/2007
I used several meaty ham bones for this recipe and followed it fairly closely. Then, I used it as a base for your hearty lentil and ham soup, adding more ham. Very, very good.
- Anonymous
- st. john usvi
- 10/17/2005

TagsStock Ham Meat Dairy Free Gluten Free Nut Free Easy Gourmet

Ham Stock

Ingredients

Step 1

Step 2

Reviews (4)

See Related Recipes and Cooking Tips

4 Ways to Use a Leftover Ham Bone