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Ham Stock

December 28, 2010
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A tasty ham stock simmering on the stove!

Christmas Eve is the big celebration in my family. We do a big family meal, full of Polish goodies. Ham always makes an appearance. This year, everyone wanted to take the ham bone home. To settle it fairly, names went into a bag and guess what? Alex was the lucky winner!

There was quite a bit of meat left on the bone, so we decided to make ham stock. Here’s the recipe!

For more information on the health benefits of homemade stock, please see The Best Homemade Stock.

Ham Stock


  • One ham bone (great if some meat is left on the bone!)
  • 8 cups of filtered water (more if needed to cover the bone and vegetables)
  • One onion, diced large
  • 2 carrots, cut into 2-3 inch pieces
  • 2 celery stalks, cut into 2-3 inch pieces
  • 4 garlic cloves
  • 12 peppercorns
  • 2 bay leaves
  • 2 Tablespoons apple cider vinegar

What to do:

Place all of the ingredients in a large stock pot. Make sure you have enough water to cover all of the ingredients. Bring to a simmer and cover. We let our stock simmer for about 8 hours. You can go longer if you have time. Strain the stock through a fine sieve. Save the meat that has fallen off the bone. It can be eaten as is or added to soups or omelets.

Use your stock within  a few days or freeze for use later.

Yield 8-12 cups.

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