Best Post Holiday Ham Stock Recipes
HOW TO MAKE HAM STOCK
Steps:
- Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a 6- to 8-quart pot. Cover with 3 quarts of cold water and bring to a boil over medium-high heat. Skim off any foamy bubbles from the surface. Reduce the heat to medium low and cook for 3 hours. (You just want to see a few bubbles rise to the surface here and there.)
- Strain the stock through a fine-mesh strainer, then store in jars. The stock can be refrigerated for up to one week or stored in the freezer for up to three months.
POST-HOLIDAY HAM STOCK
A simple ham stock will enrich bean soups, linguine and clam sauce, or a pan sauce for pork chops.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Gently simmer ham bone with carrot, celery, onion, parsley, bay leaves, peppercorns, and water in a large pot for 2 hours. Let cool and strain, discarding the solids.
INSTANT POT™ HOLIDAY HAM
Look what else your Instant Pot™ can do! Holiday ham has never been quicker, easier or more delicious. And surprisingly, you can have it all when you opt for a boneless ham-saving you money and fuss. The secret to this flavorful recipe is in the sauce, which features classic ingredients, like butter, brown sugar, Dijon, Worcestershire and cayenne. Combining these with the cooking liquid makes for a buttery and taste bud-pleasing sauce you can slather all over your sliced ham. So next time you've got a crowd to feed or a holiday to celebrate, let your Instant Pot™ do the heavy lifting while you enjoy your company.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 6-quart Instant Pot™ with cooking spray. Add broth to insert; place rack in bottom of insert. Make 12 thin cuts in ham, leaving bottom 1/2 inch uncut. Place ham, cut side up, on rack in insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Set pressure valve to VENTING position to release pressure manually. Internal temperature in bottom center of ham (uncut portion) should be at least 140°F using instant-read thermometer. If ham is not done, select MANUAL, and cook on high pressure 3 minutes longer. Select CANCEL. Set pressure valve to VENTING position to release pressure manually.
- When cool enough to handle, carefully transfer ham to cutting board. Cut slices away from the ham.
- In small bowl, stir together melted butter, brown sugar, mustard, Worcestershire sauce and red pepper. Stir in 2 tablespoons of the cooking liquid. Serve ham with the butter sauce.
Nutrition Facts : Calories 580, Carbohydrate 8 g, Cholesterol 180 mg, Fat 2, Fiber 0 g, Protein 58 g, SaturatedFat 15 g, ServingSize About 3 (1/4-inch) Ham Slices and 2 Tbsp Sauce, Sodium 4240 mg, Sugar 7 g, TransFat 1/2 g
HAM STOCK
The quantity of meat you'll have in your finished ham 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.
Categories Vegetable Ham Clove Simmer Gourmet
Yield Makes about 3 1/2 cups (not including meat)
Number Of Ingredients 10
Steps:
- 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.
- Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.
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