Homemade Ham Stock

We make our stocks from scratch.  All you have to do is save the bones that are left over, chicken, ham, turkey, etc.  We keep them in bags in the freezer until we are ready to make a stock, or we run out of freezer space. 

Here are some step by step pictures of the Ham stock I made the last two days.

Step one: place all the bones in a large stock pot filled with water and boil for several hours.  We usually boil for about 3-4 hours,  a low boil.


Step 1

Step two: remove bones and allow stock to cool, then refridgerate.

Step 2: bones removed and stock had been the refridgerator

Step three: using a flat spatula gently scrap the top layer of fat off the stock, which is now a gelatin consistancy.

Step 3: what the chilled fat looks like as you use a spatula to remove the fat

Step four: bag into ziplock bags, label and date.

Step 4: label and date and store flat in the freezer

When I thaw a bag for use, I usually add 2 parts water for 1 bag of stock.

Now you have a stock without added salt.  True there may be some salt left in the ham that remained on the bones.

We cook our bean soups in our stocks: blackbeans, navy beans, lentils, split pea etc.  You can also make a yummy potato soup with a homemade stock.