NORTHUMBERLAND HAM BROTH
Northumberland ham broth is a ham and vegetable soup make with ham stock that is perfect for a cold day.
Provided by Alison Maclean
Categories Soup
Time 4h10m
Number Of Ingredients 6
Steps:
- If the ham is salty leave it to soak overnight. You may also want to soak the split peas.
- Put the ham in a pan and cover with water. You will need about 3 litres
- Bring the ham to the boil and simmer for around three hours until tender.
- Remove the ham from the water, shred the meat and put back in the pan
- Peel the turnip and carrots and grate into the pan.
- Grate the leek and add to the pan with the lentils and split peas
- Bring the soup back to the boil and simmer until the vegetables are soft, around 30 minutes
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.
HAM STOCK
We always have those left over ham bones and I hate not to put them to good use. This is a great way to make use of them.
Provided by Jellyqueen
Categories Stocks
Time 40m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large dutch oven.
- Cover and simmer 30 to 40 minutes.
- Strain broth and discard residue.
- Cool and skim off fat.
- Cover and store in refrigerator or freeze for future use.
HAM BROTH
This is a good recipe for after the holidays, when a ham bone is on hand. Try it in place of stock for a risotto or soup.
Provided by Sara Bonisteel
Categories project
Time 2h
Yield About 3 1/2 quarts
Number Of Ingredients 5
Steps:
- Add all ingredients plus 4 quarts of water to a stockpot. Bring to a boil, then let simmer 2 hours. Skim fat from the surface, and add more water as needed. The less water in the stock, the more concentrated the flavor.
- After 2 hours, strain bone and vegetables out of the stock. Use immediately or refrigerate or freeze stock.
HAM BROTH, SLOW COOKER
This is posted to be used with: Recipe #508817. Of course it will be wonderful with any soup or casserole that you would like to have a hammy flavor or essence.
Provided by Annacia
Categories Clear Soup
Time 4h15m
Yield 10 cups
Number Of Ingredients 8
Steps:
- The day before you want to use this: in a 6-quart slow cooker combine water, ham hocks, carrots, celery, onion, thyme, bay leaves, and garlic. Cover and cook on high-heat setting for 4 to 6 hours.
- Remove the hocks.
- Remove meat from the pork hocks; coarsely chop (you should have about 2 cups) and set aside.
- Discard bones.
- Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through sieve.
- Discard solids.
- Cover and chill broth and meat until ready to use.
- If necessary, before using, spoon off and discard any solidified fat from the top of broth.
- If necessary, add enough water to broth to make 10 cups total liquid.
Nutrition Facts : Calories 13.7, Fat 0.1, Sodium 25.8, Carbohydrate 3.1, Fiber 0.9, Sugar 1.3, Protein 0.4
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.
INSTANT POT HAM BROTH
Super simple ham broth made using an Instant Pot
Provided by Joyce Zahariadis
Categories Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Step 1 - Add all the ingredients to the instant pot. Step 2 - Seal the Instant Pot. Step 3 - Press manual, high for 60 minutes and let it natural release. Step 4 - Open the Instant Pot and carefully strain the broth. Step 5 - Discard of vegetables and bone. Step 6 - Pour the broth into mason jars. Step 7 - Place in refrigerator or freeze.
Nutrition Facts : Calories 336 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 34 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1514 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
HAM AND LENTIL SOUP
This lentil soup with ham is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. A bricklayer, he regularly works outside during winter. -Andi Haug, Hendrum, Minnesota
Provided by Taste of Home
Time 2h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.
Nutrition Facts : Calories 173 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 355mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.
HAM GRAVY
Tasty ham gravy with ingredients you have on hand!
Provided by Melanie
Categories Side Dish
Time 20m
Number Of Ingredients 3
Steps:
- Roast ham on a roasting rack in the oven. My 9 lb ham took about 3 hours at 325 degrees.
- Drain drippings and broth from the roasting rack.
- Pour broth in a measuring up. If you don't have 2 cups of broth add water, store bought broth, milk or cream to have two total cups of liquid.
- Melt two tablespoons of butter in a skillet on low to medium-low heat. Be careful to not burn the butter.
- Add two tablespoons of flour to the butter. Whisk continuely for two minutes to smooth out any flour lumps.
- Flour and butter mixture should be slighly golden and smooth.
- Slowly pour in a little broth at a time. Whisk well then add more broth.
- *instead of using 2 cups of ham broth, use 1/2 cup ham broth with 1.5 cups milk, cream or coffee.
- Whisk and simmer gravy until reduced to your perfered thickness.
Nutrition Facts : ServingSize 8 g, Calories 42 kcal, Fat 3.2 g, SaturatedFat 1.9 g, Cholesterol 8 mg, Sodium 211 mg, Carbohydrate 1.7 g, Fiber 0.1 g, Sugar 0.2 g, Protein 1.4 g
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