Waste Not, Want Not: Make Homemade Ham Stock (with Bonus Soup Recipe)


| 3/21/2016 10:38:00 AM


 

Will you bake a ham for your Easter dinner? Don’t throw out the bone or the fat scraps! One of the best ham “leftovers” is the stock you’ll make with the bone and scraps.

After the big dinner, delicious sandwiches and maybe some eggs benedict for breakfast, you’re down to the scraps on the ham bone. I cut away any that might season a future casserole of scalloped potatoes and/or turnips and pack them into a zipper freezer bag to stash away in the freezer. Those tasty big bones go into the crock pot and simmer for hours.

Ingredients:

Put the following into a crock pot:



• ham bones, plus all the little scraps of fat you cut off slices
• 1 medium onion stuck with a couple cloves
• a few stalks of celery, limp is fine
• a few whole peppercorns
• water to cover the bones

Ken
3/23/2016 7:49:06 AM

Glass jars over plastic containers makes no difference in regards to storage. Freezer burn is a condition that occurs only when frozen food has been damaged by dehydration and oxidation which does not occur within frozen liquids. It occurs in meats any other perishables where water molecules escape from the solid material with which they are incorporated into. Frozen broth in essence is ice.




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