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What to do with ham broth?

I have two quarts of ham broth made from the last 'city ham' I cooked. Any ideas for recipes I can use it for (not split pea soup). I seem to be coming up short on the search results.........thanks!

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  1. Use it for cooking greens (collards, kale, whatever) or braising cabbage/bok choy. Or use it instead of water/chicken broth to make a pilaf with barley (or brown rice or wild rice). Bet it would make good polenta, too, but I haven't tried that.

    Though I've gotta say, bean or pea soup is the first thing that comes to mind with me.

    1 Reply
    1. re: sfmiller

      Agree that southern-style greens come to mind. Toss a crushed garlic clove or two in the pot, and sprinkle in some crushed red pepper to add a little kick. Serve with extra broth to the side for dunking cornbread, and maybe pass something vinegary for drizzling at the table.

      Or white bean soup. Or any of several SE Asian soups.

    2. I'd either use it as the liquid in a simple risotto with Parmesan, or as the base for a Portugese caldo verde.

      1. What's wrong with pea soup??? I like the polenta idea. I'll bet that polenta would be great with sunny side up eggs on it! Maybe a soup with brocolli or cauliflower?

        1 Reply
        1. re: scuzzo

          LOL! Nothing's wrong with pea soup, scuzzo! I already made enough for an army from the original ham.....I even froze about three quarts *after* eating a quart per day for lunch for a week....no joke! I love me some pea soup, but even I have my limits :)

        2. Why don't you freeze it in plastic ice cube trays and zip loc for later use when you make soups/veggies/gravies. I do it with stocks all the time.

          2 Replies
          1. re: Tay

            Actually, it is frozen. I'm just not sure what sort of recipes to use it in and I want to prepare in advance. I never used ham broth in anything before, but I could not waste one bit of the ham I cooked as it goes against my grain, so I made this broth on advice from this site. Now I need recipes from the vast font of knowledge that makes up the users on this site :)

            1. re: diablo

              I can honestly say that I am not part of that illustrious 'font'.. Wish I was.:-}
              I've used ham broth to make gravies, boil veggies, and as the liquid to moisten stuffing for pork dishes.
              The best use was to make lentil ( NOT pea) soup. At that time I also had the ham bone. The ham gave it a delicious, smoky taste. Once I added the potatoes, it thickened and was more like a hearty stew. Now, whenever I make lentil soup, I always add a ham bone.:-}

          2. I've used chicken stock to make bread and it's awesome. I'd try ham stock. Add cheddar or Swiss? I'll bet this would be great. And you could've sent me some of that pea soup...

            1. I'd save it and use it for Chinese Velvet Corn Soup. It would add a real richness to the stock. Yum.

              1. Pennsylvania Dutch Slippery Pot Pie!! A ham broth's best friend... it's not pretty to look at, but d@#m if it isn't yummy!

                1 Reply
                1. re: tapas gal

                  Do you happen to have a recipe for this? I've never heard of it. Thanks!

                2. I'd agree with pea or bean soup, or just cook some interesting beans in it. Or use it in a cassoulet.

                  1. There are a lot of recipes from the Cajun/Creole cuisine of Louisiana you could use ham broth in. Grits, Grits and Cheese, Gumboes, Jambalayas. I had some recently and used it to cook up some rice with Mushroom and Scallion as a side dish for grilled meat. You could probably substitute it for beef broth in a lot of recipes.. Have fun.

                    1 Reply
                    1. re: Tenorissimo

                      Jambalaya was the first thing that popped into my mind..

                    2. Hi, me again, I had another thought. You could make any pot pie: fish, chicken pork, beef or shellfish with that broth. Good stuff, that.

                      1. did you ever get a recipe for pot pie? My mom used to make ham pot pie all the time and it is wonderful. We live in indiana and have amish/mennonite roots....lots of good german food here..

                        1. I always used my ham stock to make a raisin sauce for the ham.

                          1. My mother came from a Norwegian family. Unfortunately she never cooked Norwegian food while I was growing up, apparently out of some misguided notion handed down from her parents that all things "American" were better than food from the old country. However, after I left home she started making some of the foods from her youth for herself and my father, and one that she told me about was a small spaetzle-sized potato dumpling served in ham broth. On a visit home she once served me a sample that she'd kept in the freezer and it was delicious. Somehow I failed to acquire the recipe before she died, but there are lots of Norwegian potato dumpling recipes on the internet, so it can probably be approximated.

                            1. Somewhere there's a recipe for cornbread dumplings cooked in ham broth. Friendds found it, loved it, but tossed the recipe when they went macro.

                              I also use it to make a ham and corn chowder that add cream, chopped potatoes, a bit of celery, a bit of carrots, and a pinch of thyme.

                              We're also approaching split pea nirvana. Daily might be a bit too often.

                              1. Am coming into this late but, I have a lot of ham broth, thick ham broth, that also has red current glaze in it. The plan is to use it for roasting chicken breasts and sweet potatoes, and serving it with homemade cornbread and seared kale with garlic.

                                The sweetness does not necessarily lend itself to a soup, but maybe a Cuban stew... ?

                                1. Howsabout a ham cocktail? 1.5 oz vodka, ice, top with strained/defatted broth, garnish with crisped bacon.