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Apr 5, 2007 04:26 PM

making stock from a leftover ham bone

What should I add besides onions, garlic, carrots, and pepper. Also, some good uses for the stock? I'm thinking of making some bean soup with it.

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  1. Sounds good, but even easier is this - put the bone in some beans while you are cooking them. No need to bother with the stock first.

    Lentils, white beans, split peas - all good.

    3 Replies
    1. re: andytee

      i thought about this. I'm a little afraid of it becoming too salty. I thought I'd make the stock first and see. The ham that was on the bone was a little too salty.

      1. re: Aimee

        That bone shouldn't really be as salty as the ham was; besides, you should never add salt to beans until they're fairly tender anyway, so you'll have all the control in the world over the degree of saltiness. The best part of cooking the beans with the hambone instead of making broth first is a matter of simple economy: you're using no more water than you need to cook the beans, and the ham flavor will therefore not have to stretch as far.

        And speaking of economy, when you take the bone out, do not neglect to take a long narrow knife (or a trussing needle is perfect, if you have one) and dig the marrow out of the bone and stir that in. Can't let any of the good stuff go to waste!

        1. re: Will Owen

          Agree with the above--right on about white beans, lentils, and split peas (andytee). Scrape any ham bits from the bone and reserve; cook the bare bone with the beans. Taste before the last hour. If the beans haven't gotten too salty from the bone (actually, they'll need seasoning at this point), add the ham scrapings.