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Best Ham Stock Instant Pot or Stovetop

Best Ham Stock Instant Pot or Stovetop

Whether slowly simmering on the stove or using the Instant Pot, the Best Ham Stock Instant Pot or Stovetop is a game changer!

Ingredients

Scale
  • Ham Bone, most of the meat removed
  • 2 to 3 carrots, chopped into several pieces
  • 2 to 3 stalks of celery, tops are fine, chopped into pieces
  • 2 onions, quartered and studded with 4 cloves
  • 4 cloves (for studding the onion)
  • a few black peppercorns
  • 2 tablespoons white vinegar (optional)

Instructions

Stovetop Instructions:

Add ham bone, vegetables, and remaining ingredients. Cover with cold water by about an inch, bring to a boil, turn down to a bare simmer (a few small bubbles popping up one after another) and simmer until the meat literally falls off the bone, usually four to six hours. Add more water if bone becomes exposed.

Note: Meat may be removed when soft enough to work with, at about 1 1/2 hours then the bones can be simmered for the remainder of the time and meat may be refrigerated. Skim off any dark foam that comes to the top during the cooking process.

Strain, reserving solids and broth.

Refrigerate broth overnight, then lift the fat off and discard. Yield should be about 21 cups. Taste. If too rich and intense it may be cut with water. Measure, reduce if desired.

Sort through the strained solids and remove the meat (there will probably be around three to four cups.) Refrigerate meat until the next day to return to the broth (part may be used in another recipe like a casserole if there is a lot.)

Divide broth and meat into containers and freeze until ready to use.

Instant Pot Instructions:

Add ham bone, vegetables and remaining ingredients to Instant Pot. Add cold water to fill line. Seal and cook at high pressure for around 2 hours or low pressure for around 5 hours. Release using a quick release if desired, about 10 to 15 minutes or allow to go to natural release, 20 to 30 minutes.

Strain, reserving solids and broth.

Refrigerate broth overnight, then lift the fat off and discard. Yield will be variable, Taste. If too rich and intense it may be cut with water. Measure, reduce if desired.

Sort through the strained solids and remove the meat (there will probably be around three to four cups.) Refrigerate meat until the next day to return to the broth (part may be used in another recipe like a casserole if there is a lot.)

Divide broth and meat into containers and freeze until ready to use.

Keywords: Ham, ham bone, Ham Stock, Instant Pot, Soup

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