Ham Shank Broth Recipes

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NOT SO SWEET BAKED HAM



Not So Sweet Baked Ham image

Traditionally, ham is rubbed with brown sugar and other sweet ingredients. I like my ham to taste like ham and I like my recipes to be simple. Here's an easy recipe that I'm sure your whole family will enjoy.

Provided by rachelbshepard

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 1h35m

Yield 30

Number Of Ingredients 2

1 (15 pound) ham
¾ cup chicken broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange ham fat-side up in a large baking dish.
  • Pour chicken broth over ham.
  • Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes.
  • Discard broth before slicing and serving ham.

Nutrition Facts : Calories 558.8 calories, Carbohydrate 0.2 g, Cholesterol 127.2 mg, Fat 42.1 g, Protein 42 g, SaturatedFat 15 g, Sodium 2938.7 mg

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.

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