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Started By
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let's talk about ham stock...
Posted on 1/3/15 at 12:01 am
Posted on 1/3/15 at 12:01 am
Bone from a big trimmed 20 pd ham. Few whole onions , few stalks celery, few bay leaves, few sprigs thyme, few peppercorns. Simmering on Low since off work.
4
Posted on 1/3/15 at 12:26 am to mouton
Nice DBT sig quote 
Posted on 1/3/15 at 12:30 am to mouton
Okay. That'll be good...for what dish?
Posted on 1/3/15 at 12:42 am to OTIS2
Otis I'm going to use this stock a lot o ways. First I'm gonna make a red rice soup. Cook that stock with a lot of trinity and chopped left over ham with stewed tomatoes and tomato paste. Simmer rice in the broth.
Posted on 1/3/15 at 4:38 am to mouton
Ham stock is dynamite. Look at the black eyed pea soup recipe in the TD cookbook. The ham stock I make in that is divine.
Posted on 1/3/15 at 11:36 am to mouton
quote:
let's talk about ham stock...
One my most favorite things to make and use. Just got back from the Farmers Market with and Assload of Collards and Purple Top Turnips. Have a nice leftover Ham Bone and Ham Chunk and was just fixin to start a Stock myself there Mout!!
My wife and daughter where laughing on our way home when I started talking "Ham Stock" because i make it so much. I told them I could cook an old boot in that stock and make it good.
We still in the same tailgate spot Mout, bring your arse back son.
Posted on 1/3/15 at 11:37 am to Gris Gris
quote:
The ham stock I make in that is divine.
I could just drink the stuff Posted on 1/3/15 at 11:39 am to TreeDawg
Yeah I need to try to make it to a game next year. What is your method for ham stock?
Posted on 1/3/15 at 11:48 am to mouton
quote:
What is your method for ham stock?
I have no set recipe, but typically I cover my bones with water, cut large chunks of onion, celery, carrot, whole garlic, green onion and/or leeks. Never peppers. 1 cup whatever white wine I have. Season and cook way low covered, kinda steep it all for hours. I do some stuff different to it sometimes, depending how drunk I am.
ETA: I forgot Bay Leaves, I want a damn Bay Tree or whatever kind tree makes Bay Leaves.
This post was edited on 1/3/15 at 11:50 am
Posted on 1/3/15 at 11:58 am to TreeDawg
How long do you cook yours? I did mine last night for about 5 or 6 hours.
Posted on 1/3/15 at 12:02 pm to mouton
quote:
How long do you cook yours? I did mine last night for about 5 or 6 hours.
Get yourself some smoked ham hocks from Bet R and a pressure cooker and cut that time to 45 minutes.
Posted on 1/3/15 at 12:05 pm to ruzil
quote:
a pressure cooker and cut that time to 45 minutes.
I ain't in no hurry, plus I like smelling it cook for hours. I like being slow I guess.
I have always wanted a damn Pressure Cooker however, for experimenting and stuff......
This post was edited on 1/3/15 at 12:07 pm
Posted on 1/3/15 at 12:10 pm to mouton
I love adding soft poached yard eggs to my ham stock. "Eggs and ham soup" - simple and delicious
Posted on 1/3/15 at 3:08 pm to TreeDawg
quote:
I could just drink the stuff
I have.
Langenstein's also sells their meaty ham bones. I use a lot more ham bones and hocks than called for. A lot of times, I make it in an 18 quart roaster on low overnight. It's hard not to just spoon the stuff in a bowl over rice and eat it like soup. It's the best tasting stock.
Posted on 1/3/15 at 3:58 pm to Gris Gris
I wish I would of used some hocks as well. It came out really rich but tastes more like a regular pork stock using just the ham bone.
Posted on 1/3/15 at 4:20 pm to mouton
I've made it using ham bones only many times and it's delicious. In my opinion, you need meaty bones, though, and I use a lot of them for a large stock. The ones at Langenstein's will make a mean stock.
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