Cooking Skils

Ham Stock

The spiral ham is a staple at Easter and other big occasions. We always smother it with a light brown sugar garlicky citrus glaze and cook long enough for an amazing caramelized crust. This is just delicious, but the ham never goes away after – it’s a never ending chore to polish off the leftovers.

Over time we realized it is best to make a ham stock, and use it instead of chicken stock to make pea soup or a ham and pea risotto. This is a very simple recipe that creates an amazing base to a lot of recipes you would usually use chicken stock for.


  • The ham bone from a medium to large ham with a decent amount of ham still on it
  • 4 celery stocks, chopped diagonally in quarters
  • 4 carrots, chopped diagonally in quarters
  • 2-3 medium onions, quartered
  • 2 parsnips, chopped diagonally in quarters
  • 5 garlic cloves, cut in half
  • 12 sprigs of dill
  • 2 bay leafs
  • 3 whole cloves
  • 1 teaspoon black peppercorns

Making It

  • Throw everything in a large pot, fill with water until ham is just covered. Bring to a boil, then lower to a simmer and cook for two hours. Skim off any foam during this process. Strain out the solids and refrigerate for 24 hours, then scrape off fat and use within a few days or freeze.

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