How Do You Make Ham Stock?
Ham stock is created by simmering leftover ham bones, ham scraps, and aromatic vegetables in water. The resulting flavorful liquid is a fantastic base for soups, sauces, and other dishes. The key to great ham stock lies in long, slow simmering and properly balancing the savory and salty flavors.
The Allure of Ham Stock: Beyond Leftovers
The aroma of a roasting ham filling the kitchen is a hallmark of celebration. But what happens after the feast? Far too often, the ham bone, a veritable treasure trove of flavor, finds its way into the trash. Making ham stock is not just a practical way to use leftovers; it’s a culinary extension of the original meal, transforming humble remnants into liquid gold. This rich, smoky broth adds depth and complexity to a wide range of dishes.
Why Make Your Own Ham Stock?
Store-bought stocks, while convenient, often lack the depth of flavor and homemade care of a well-crafted ham stock. Making your own allows you to control the ingredients, avoid excessive sodium, and create a product that perfectly complements your cooking style. The benefits extend beyond just flavor; using leftover bones and vegetable scraps is an environmentally conscious choice, reducing food waste. Furthermore, ham stock provides gelatin, which contributes to a luxurious mouthfeel in sauces and soups.
The Process: A Step-by-Step Guide
Making ham stock is a simple, relatively hands-off process. The key is patience and attention to detail.
- Gather Your Ingredients:
- Ham bone (from a cooked ham, ideally with some meat still attached)
- Aromatic vegetables (onion, carrots, celery – approximately 1 cup each, roughly chopped)
- Optional aromatics (garlic cloves, bay leaf, peppercorns, parsley stems)
- Cold water (enough to cover the ingredients)
- Salt (optional, be cautious as ham is already salty)
- Black peppercorns (optional)
- Prepare the Ham Bone: Break the ham bone into smaller pieces to expose more surface area, allowing for greater flavor extraction. This can be done with a heavy knife or cleaver.
- Combine Ingredients: Place the ham bone pieces, vegetables, and optional aromatics in a large stockpot or Dutch oven.
- Add Water: Cover the ingredients with cold water, ensuring everything is submerged by at least an inch.
- Simmer Gently: Bring the water to a simmer over medium heat, then reduce the heat to low and let it simmer gently for at least 3-4 hours, or even longer (up to 8 hours) for a richer flavor. Skim off any foam or impurities that rise to the surface during the first hour.
- Strain the Stock: Carefully strain the stock through a fine-mesh sieve lined with cheesecloth to remove any solids.
- Cool and Store: Allow the stock to cool completely before storing it in airtight containers in the refrigerator for up to 5 days or in the freezer for several months.
Tips for Exceptional Ham Stock
- Roast the Ham Bone: For a deeper, richer flavor, roast the ham bone and vegetables in a 400°F (200°C) oven for 30-45 minutes before simmering. This caramelizes the sugars and intensifies the savory notes.
- Use Cold Water: Starting with cold water helps to extract more flavor from the bones and vegetables.
- Don’t Boil: Boiling will agitate the stock and result in a cloudy broth. Maintain a gentle simmer throughout the process.
- Skim Frequently: Skimming off any foam or impurities that rise to the surface during the first hour is crucial for a clear stock.
- Don’t Over-Salt: Ham is inherently salty, so be very cautious when adding salt to the stock. Taste it frequently during simmering and adjust accordingly.
- Don’t Discard Meat: Remove and save any remaining meat from the ham bone before discarding. This meat can be added back into soups or used in other dishes.
Common Mistakes to Avoid
- Boiling the Stock: As mentioned, boiling results in a cloudy and potentially bitter stock.
- Using Too Much Salt: Ham is salty enough on its own.
- Using Stale Vegetables: Fresh, crisp vegetables will contribute the best flavor to the stock. Avoid using vegetables that are wilted or past their prime.
- Simmering for Too Short a Time: Simmering for a sufficient amount of time is crucial for extracting the maximum flavor from the bones and vegetables.
- Neglecting to Skim: Failing to skim off impurities will result in a cloudy and less flavorful stock.
Comparing Ham Stock to Other Stocks
| Stock Type | Primary Ingredient | Flavor Profile | Best Used For |
|---|---|---|---|
| Ham Stock | Ham bone, ham scraps | Salty, smoky, savory | Soups, beans, braising greens, sauces |
| Chicken Stock | Chicken bones | Mild, versatile | Soups, sauces, braising liquids |
| Beef Stock | Beef bones | Rich, robust | Soups, stews, gravies |
| Vegetable Stock | Vegetable scraps | Light, clean | Soups, risotto, vegetarian dishes |
Frequently Asked Questions (FAQs)
Can I use ham hocks to make ham stock?
Yes, ham hocks are an excellent choice for making ham stock. They are typically less expensive than a whole ham bone and still provide a significant amount of flavor and collagen, which contributes to a rich and gelatinous stock. Remember to simmer them long and slow for best results.
How long does ham stock last in the refrigerator?
Properly stored ham stock will last in the refrigerator for up to 5 days. Ensure it is cooled completely before transferring it to an airtight container. Look for any signs of spoilage, such as an unusual odor or color, before using.
Can I freeze ham stock?
Absolutely. Ham stock freezes extremely well. Cool it completely, then transfer it to freezer-safe containers or bags. Be sure to leave some headspace to allow for expansion during freezing. Frozen ham stock can last for several months.
My ham stock is too salty. What can I do?
If your ham stock is too salty, you can try a few things. One option is to dilute it with water or unsalted chicken stock. Another trick is to add a peeled potato while simmering the stock for a short period; the potato will absorb some of the salt. However, avoid adding too much potato or simmering it for too long, as it can affect the overall flavor.
Is it necessary to roast the ham bone before making stock?
While roasting the ham bone is not strictly necessary, it is highly recommended. Roasting deepens the flavor of the stock by caramelizing the sugars in the bone and vegetables. This results in a richer and more complex final product.
What can I do with the vegetables after making ham stock?
The vegetables used in making ham stock have given their flavor to the broth and will be quite soft and depleted of nutrients. They are generally not recommended for consumption after simmering for so long. Discard them or compost them.
Can I make ham stock in a slow cooker?
Yes, a slow cooker is a great option for making ham stock. Simply combine all the ingredients in the slow cooker, cover with water, and cook on low for 8-10 hours, or on high for 4-6 hours. The long, slow cooking time allows for maximum flavor extraction.
What are some dishes I can use ham stock in?
Ham stock is incredibly versatile and can be used in a variety of dishes. It’s a fantastic base for soups, such as bean soup or ham and cabbage soup. It can also be used to braise greens, cook beans, or make flavorful sauces. Consider using it instead of water when cooking rice or grains for added depth of flavor.
Do I need to remove all the meat from the ham bone before making stock?
No, you do not need to remove all the meat from the ham bone. In fact, leaving some meat on the bone will contribute to a richer and more flavorful stock. Save any excess meat after making the stock to add back to soups or other dishes.
What if I don’t have a ham bone? Can I use ham scraps?
Yes, you can certainly use ham scraps to make ham stock. While the bone provides the most flavor, ham scraps will still contribute a significant amount. Combine the scraps with aromatic vegetables and simmer as usual.
Should I add salt to my ham stock?
Adding salt is optional, but be very cautious as ham is inherently salty. Taste the stock frequently during simmering and only add salt if absolutely necessary. It’s always easier to add salt later than to try to remove it.
My ham stock is cloudy. Is that a problem?
Cloudy ham stock is not necessarily a problem, but it is often considered less desirable aesthetically. It usually indicates that the stock was boiled or that it wasn’t skimmed properly. While it may not look as appealing, it will still be perfectly safe to consume and likely still flavorful.