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.
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 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
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 SHANK BROTH
Serve this flavourful ham shank soup packed with lentils and veg for lunch or supper - delivering four of your five-a-day, it's both filling and nutritious
Provided by Kathleen Campbell
Categories Lunch, Starter
Time 4h10m
Yield Serves 4 (with leftovers)
Number Of Ingredients 16
Steps:
- Soak the ham shank in cold water overnight, then drain. The next day, pour hot water from the kettle over the ham to scald it. Discard the water.
- Put the ham in a large saucepan and cover with cold water. Bring to the boil, then simmer the ham for 2-3 hrs until very tender.
- When the meat is almost cooked, heat the olive oil in a large saucepan and cook the onion over a medium heat for 6-8 mins, or until softened. Add the leeks, carrots, swede, celery, potatoes and dried herbs, if using. (If using fresh, don't add at this stage.) Pour in more cold water to just cover the veg. Season. Bring to the boil over a medium-high heat and cook for 15-20 mins until softened. Meanwhile, put the barley in another saucepan and cover with boiled water from the kettle. Boil for 8-10 mins over a medium heat until starting to soften. Drain. Set aside.
- When the ham is cooked, drain the liquid, saving one cupful. Trim the fat from the ham and slice the meat into large chunks. Add the meat to the pan of vegetables and pour in a little of the reserved stock, but not too much, as it will be salty. Top up with enough cold water to cover everything and bring to a simmer.
- Add the barley and lentils and cook for 20-25 mins until tender. Around 5 mins before the end of cooking, add the peas and the fresh herbs, if using. Season to taste with salt and black pepper. Serve with steamed cabbage and crusty white bread, if you like.
Nutrition Facts : Calories 896 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 79 grams protein, Sodium 5.6 milligram of sodium
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- Combine 16 cups water, ham bone, onions, celery, and carrot in a large stockpot over medium. Bring to a simmer, skimming off scum that rises to the top. Add peppercorns, parsley, thyme, and bay leaves. Reduce heat to low, and cook until ham bone meat is pale and broth is fragrant, 3 to 4 hours. Remove from heat, and season with salt to taste. Let cool. Pour cooled broth through a fine wire-mesh strainer over a bowl. Discard solids.
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