Ham Broth Recipes

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NORTHUMBERLAND HAM BROTH



Northumberland ham broth image

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

1.5 kg ham joint
200 g red lentils
200 g split yellow peas
5 carrots
½ turnip
1 leek

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



Ham Stock image

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

2 1/2 pounds meaty smoked ham shanks or ham hocks
2 quarts cold water
1 large onion, chopped (2 cups)
2 carrots, cut crosswise into 1/2-inch-thick slices
2 celery ribs, cut crosswise into 1/2-inch-thick slices
3 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
2 teaspoons dried thyme, crumbled
3 whole cloves
1/4 teaspoon black peppercorns

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



Ham Stock image

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

2 lbs ham, with ham bone
5 cups water
1 large carrot, sliced into large chunks
1 large onion, quartered
4 stalks celery, coarsely diced
1/2 teaspoon dried parsley, crushed
1 bay leaf

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



Ham Broth image

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

Ham bone
3 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 clove garlic, peeled and smashed
1 onion, peeled, halved and then quartered

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



Ham Broth, Slow Cooker image

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

10 cups water
2 lbs ham hocks
2 carrots, cut into thirds
3 stalks celery, cut up
1 medium onion, cut in half
1/4 cup fresh thyme sprig, loosely packed
3 bay leaves
3 garlic cloves, minced

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



How to Make Ham Stock image

Wondering how to make ham stock? All you need is your leftover ham bone or a ham hock, plus a few simple ingredients to make ham stock from scratch!

Categories     Easter     winter     soup     stews

Time 3h10m

Yield 6 cups

Number Of Ingredients 8

1 ham bone or hock
1 yellow onion, peeled and cut into 6 wedges
2 carrots, cut into 2-inch pieces
1 stalks celery, cut into 2-inch pieces
1 head of garlic, halved crosswise
4 sprigs parsley
10 whole black peppercorns
1 bay leaf (optional)

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



Instant Pot Ham Broth image

Super simple ham broth made using an Instant Pot

Provided by Joyce Zahariadis

Categories     Recipes

Time 1h30m

Number Of Ingredients 9

1 ham bone (with leftover scraps)
8 cups of water
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
2 garlic cloves
1 bay leaf
black pepper to taste
Green pepper (optional)

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



Ham and Lentil Soup image

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

Categories     Dinner     Lunch

Time 2h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1 meaty ham bone
6 cups water
1-1/4 cups dried lentils, rinsed
1 can (28 ounces) diced tomatoes, undrained
2 to 3 carrots, sliced
2 celery ribs, sliced
1/4 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon pepper
12 ounces bulk pork sausage, cooked and drained
2 tablespoons chopped fresh parsley

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



Ham Gravy image

Tasty ham gravy with ingredients you have on hand!

Provided by Melanie

Categories     Side Dish

Time 20m

Number Of Ingredients 3

2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Ham Broth (store-bought broth or ham drippings)

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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