Ham Stock- with an Asian twist!

Ham stock is AMAZING. I cannot say enough good thigs about it and you cannot buy it! At least not that I’ve ever seen. This is by far the most superior of the stocks and my favorite by a landslide. I know I just shared chicken stock recently and I had no intention of adding this one so soon after, but with the mistaken ham purchase this week, here we are.

I typically make this more similar to chicken, with thyme and rosemary, but I know I have an Asian dish planned later this week that I will need stock for, so I decided to take this one in a different direction to prep for that.

Stella and I are best friends when I cut up meat, especially ham…

Anyway, You’ll have no regrets on this one!

Ingredients:

• 1 ham bone

• Skin, fat and other scraps from the ham you won’t use

• 2 onions- cut into large pieces

• 1/2 a head of garlic- cut into pieces

• A chunk of peeled ginger- gut into pieces. I used about a two inch piece.

• 2 bay leaves

• A generous squeeze of siracha sauce

• salt and pepper- this can be added towards the end after you have a chance to taste test. The ham is salty, so you aren’t going to need as much as the chicken stock.

Instructions:

• Put it all in a large stock pot. Boil for two to three hours. You’ll know its done when it becomes a rich, deep yellow color.

• Use a strainer to separate the bones from the stock.

• Store in a container for up to five days, or freeze in zip-lock bags for whenever you’re ready.

Now, I just need to make some plans for this! Stay tuned!

Need plans for the ham?