Ham Stock Recipe

5 from 3 votes

Learn how to make ham stock and turn those leftover ham bones into a rich, flavorful broth. Perfect for soups or as a base for other dishes, this recipe is both easy and versatile, ensuring your ham dinner stretches just a bit further while delivering mouth-watering flavors.

Prep Time5

Cook Time3

Total Time3 5

Course: Soups & Stews

Cuisine: American, British

Keyword: ham broth, ham stock

Servings: cups

Calories: 46kcal

Author: Bethany Galloway

Ingredients

1 ham hock or ham shank or leftover ham bones and meat from a roast
2 celery sticks chopped
2 carrots chopped
1 leek chopped
1 onion washed, unpeeled, and cut into quarters
1 head garlic quartered in an cross shape
3 teaspoons dried thyme or 2 sprigs fresh
2 bay leaves
15 black peppercorns
2.8 liters water 12 cups, or until your appliance is full or pot is almost full

Instructions

For the Stovetop:

Add all of the ingredients to either a large pot or dutch oven. Add the water 2-3 inches below the rim, leaving some space for boiling. Bring the stock to a boil over medium-high heat. When bubbles appear on the surface, skim them off.
Then, lower the temperature to medium-low and cook for 3-4 hours. Taste after 3 hours and if it's not strong enough, give it some extra time.
When it's ready, strain the stock through a fine-mesh strainer and either use immediately or allow it to cool completely and store it in the fridge or freezer. See below for more storage instructions.

For the Slow Cooker:

Add all of the ingredients to the slow cooker. Fill the slow cooker with water and cook it on high for 6 hours or low for 10.
When it’s finished, strain the stock through a fine-mesh strainer and either use immediately or allow it to cool completely and store it in the fridge or freezer. See below for more storage instructions.

For the Instant Pot:

Add all of your ingredients to the instant pot. Fill the water up to the maximum line, and close the lid.
Turn the vent to “sealing” on the lid. Press “pressure cook”, then “high pressure”, and set the timer for one hour. When it's finished, allow it to release naturally (about 30 minutes).
Strain the stock through a fine-mesh strainer and either use it immediately or allow it to cool completely and store it in the fridge or freezer. See below for more storage instructions.

Notes

Skim often: Removing the foam early keeps the stock clear and gives it a cleaner flavor.
Low and slow: A gentle simmer extracts steady flavor without turning the broth cloudy.
Brown first: Searing the ham bone in a little oil adds deeper flavor if you're starting with a fresh hock or shank.
Adjust water: Use less water for a stronger stock, and top up only if the pot reduces more than expected.
Strain well: A fine-mesh strainer removes small bits and keeps the broth smooth.

STORAGE INSTRUCTIONS:

Fridge: Keep the stock in airtight containers for up to a week, leaving space at the top for expansion.
Fat layer: Lift off the solid fat once chilled, or leave it on top to help the broth stay fresh longer.
Freeze: Pour the stock into ice cube trays or containers and freeze for long-term storage.
Thaw: Let frozen stock thaw in the fridge overnight, or warm it gently in a pot if you need it sooner.

Nutrition