What Do I Do With a Ham Bone?
The best thing you can do with a ham bone is to transform it into flavorful, comforting dishes like soups, stews, or broths. These preparations not only utilize the remaining meat but also extract the rich, smoky essence embedded in the bone itself.
The Ham Bone’s Culinary Potential
A ham bone, often discarded after a holiday feast, is actually a treasure trove of culinary potential. While much of the delicious ham has been devoured, the bone holds onto residual meat and, more importantly, imparts a deep, smoky flavor to stocks, soups, and stews. Utilizing a ham bone is not only economical – preventing food waste – but also results in intensely flavorful dishes that rival those made with pre-packaged broths or stock.
Benefits of Using a Ham Bone
Repurposing a ham bone offers numerous advantages:
- Enhanced Flavor: Ham bones add a distinctive smoky and savory depth that cannot be replicated with other ingredients.
- Cost Savings: It’s essentially free flavor! Instead of purchasing stock or broth, you are using a byproduct of a meal you already enjoyed.
- Sustainability: Reducing food waste is a crucial step towards a more sustainable lifestyle.
- Nutrient Extraction: Simmering the bone releases collagen, which breaks down into gelatin, giving your stock a richer texture and contributing to joint health.
- Versatility: The resulting stock or broth can be used in countless recipes, from hearty soups to flavorful sauces.
Making Ham Bone Stock: A Step-by-Step Guide
Creating a flavorful stock from a ham bone is surprisingly simple. Here’s a basic guide:
- Collect the Bone: After carving your ham, save the bone and any remaining meat attached.
- Roughly Chop Vegetables: Coarsely chop aromatic vegetables such as onions, carrots, and celery. These will add depth and complexity to the stock.
- Combine Ingredients: Place the ham bone, vegetables, and any desired herbs (such as bay leaves or thyme) in a large stockpot or slow cooker.
- Cover with Water: Add enough cold water to completely submerge the bone and vegetables.
- Simmer Gently: Bring the mixture to a simmer, then reduce the heat to low and allow it to simmer for at least 2-3 hours, or up to 8 hours for a richer flavor. Do not boil.
- Skim the Scum: During the simmering process, occasionally skim off any foam or scum that rises to the surface. This will help to create a clearer stock.
- Strain the Stock: Once the stock has simmered for the desired time, carefully strain it through a fine-mesh sieve lined with cheesecloth.
- Cool and Store: Allow the stock to cool completely before storing it in airtight containers in the refrigerator for up to 3-4 days, or in the freezer for several months.
Common Mistakes to Avoid
- Boiling the Stock: Boiling can make the stock cloudy and bitter. Always simmer gently.
- Over-Salting: Ham is already salty, so avoid adding salt during the simmering process. Taste and adjust seasoning only after the stock is finished.
- Neglecting to Skim: Failure to skim the scum can result in a murky stock.
- Ignoring Storage Safety: Ensure proper cooling and airtight storage to prevent bacterial growth.
- Using the Wrong Vegetables: Avoid strong-flavored vegetables like broccoli or cabbage, which can overpower the flavor of the ham.
Delicious Recipes Using Ham Bone Stock
Ham bone stock can be used as the base for countless dishes:
- Ham and Bean Soup: A classic combination featuring tender beans, ham, and vegetables in a flavorful ham-infused broth.
- Split Pea Soup: A hearty and comforting soup thickened with split peas and infused with smoky ham flavor.
- Collard Greens: Simmering collard greens in ham bone stock adds depth and richness.
- Ham and Potato Soup: A creamy and satisfying soup featuring diced ham, potatoes, and vegetables in a savory broth.
- Risotto: Substitute chicken or vegetable broth with ham bone stock for a richer, more complex flavor.
Frequently Asked Questions (FAQs)
Can I use a previously frozen ham bone?
Yes! Freezing a ham bone is an excellent way to preserve it for later use. Thaw it in the refrigerator before making stock. Freezing does not diminish the flavor-enhancing properties of the bone.
How long can I store ham bone stock in the refrigerator?
Ham bone stock can be safely stored in the refrigerator for 3-4 days. Ensure it is stored in an airtight container to prevent bacterial growth.
Can I freeze ham bone stock?
Absolutely. Frozen ham bone stock can last for several months. Consider freezing it in smaller portions for convenient use. Ice cube trays are perfect for small quantities needed for sauces.
My ham bone stock is cloudy. What did I do wrong?
Cloudy stock is usually caused by boiling rather than simmering. Maintain a gentle simmer to prevent cloudiness. Also, insufficient skimming can contribute to cloudiness.
How much water should I use when making ham bone stock?
Use enough cold water to completely submerge the ham bone and vegetables. The exact amount will depend on the size of your pot and the size of the bone.
Do I need to remove the meat from the bone before making stock?
No, you don’t need to, but removing larger pieces of meat allows for better flavor extraction from the bone itself. You can add the meat back into the stock later, or save it for other uses.
Can I use the ham bone more than once?
You can use a ham bone more than once, but the second batch of stock will be less flavorful. Consider combining it with a fresh ham bone for a richer result.
Is ham bone stock salty?
Yes, ham bone stock is naturally salty due to the curing process of the ham. Avoid adding salt until the stock is finished and you have tasted it.
What vegetables work best in ham bone stock?
The classic trio of onions, carrots, and celery (mirepoix) works well. You can also add garlic, leeks (the green parts can impart a strong flavor so use sparingly), and herbs like bay leaf and thyme.
Can I make ham bone stock in a pressure cooker or Instant Pot?
Yes! Using a pressure cooker significantly reduces the cooking time. Typically, you would cook on high pressure for about 45-60 minutes, followed by a natural pressure release. Be sure to follow your pressure cooker’s instructions.
What if I don’t have a large stockpot?
If you don’t have a large stockpot, a slow cooker is an excellent alternative. The longer cooking time in a slow cooker actually enhances the flavor extraction.
How do I know when the ham bone stock is done?
The stock is done when it has a rich flavor and the vegetables are very soft. The simmering process extracts the maximum flavor from the bone and vegetables. The longer it simmers, the more flavorful it will be.