We love feasting on honey baked hams during the holidays. But that also means we are left with a huge piece of bone on the serving plate. Good news is that massive bone can be put into a very good use! This recipe will show you how you can easily turn a left over ham bone into a golden magic broth that’s rich in flavors and nutrients! You are going to be blown away because it’s just that good!!
which part should i keep from the ham?
You want to take as much ham meat off of the bone since it will be boiled for about 2 hours. Discard any fat that is visible. The prepping is pretty simple.
what size stock pot should i use?
Since ham bones are quite large in size, you will need a large, tall stock pot so that the bone can be submerged. For this recipe, I used my 10 qt stock pot for the bone from a 9 pound honey baked ham, just for the reference.
where can i use this stock?
This stock is very versatile!! You can use them for all types of soups and even in pastas!! i have used it in ham & potato soup, broth for chicken soup, and for mac and cheese etc…
is ham bone stock taste different from pork bone broth?
Yes, it is quite different in taste. I will say the ham bone stock will come out naturally sweet in flavor because it was once brined and baked. They don’t have as much of that meaty scent like the pork bone broth has. It has a mild, smoky flavor that even kids like!! However, it’s a bit different from chicken soup, FYI. Maybe that’s why it pairs really well as a Ham and Potato soup. I will soon have that recipe on the blog!!
can you dilute this broth?
Yes, you can definitely dilute this broth, especially for soups!! It is a rich flavored soup so adding some water to stretch the serving size is a good idea!!
Ham Bone Broth/Stock
- Stock Pot, 10 qt.
- 1 left over ham bone, whole Mine was from a 9 lb honey baked ham
- 10-12 cup water
- ¼ tsp peppercorn
- 2 stalk scallion
- 4 shallot, unpeeled
- 6-8 garlic, cloves
- Wash the scallion and shallot well. Do not cut the stems. Leave the peel on.
- Prep the bone. Take away ham pieces attached to the bone and discard the visible fat parts.
- Into a stock pot, add bone, water, peppercorn, scallion, shallot, garlic and bring to boil on high heat with lid.
- Boil for 5 min and reduce the heat to medium. Simmer for 2 hours with lid.
- Skim fat with ladle. Add salt to taste. Turn off heat and cool.
- Pour the broth into a container. Discard the bone and aromatics.
- Use immediately or keep in fridge. Use within 3 days.