Homemade Ham Stock Recipe

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Whenever I make a ham dinner I always make sure to save the ham bone because it can be used in soups or stocks to which it adds a ton of flavor.

The ham bone keeps well in the freezer so even if I don't plan on making a soup right away I freeze it for later. Or I will take the time and make the stock in advance and freeze that in 16 ounce increments. Just remember when making this stock, the longer you simmer the ham bone, the more flavor you get from it.

Prep time:
Cook time:
Servings: 12


Cost per serving $2.46 view details


  1. Place ham hocks, trimmings and cold water in a large stockpot. Slowly bring to a gentle boil. Skim the surface of water as foam rises to the top.
  2. Meanwhile, place parsley, thyme, garlic, bay leaf and peppercorns in cheese cloth; secure with cotton butchers string.
  3. When foam subsides; add onion, carrot, celery, bouquet garni and salt. Simmer with lid slightly ajar for about 3 - 4 hours. Remove from heat and use a slotted spoon to remove bone, vegetables and herbs.
  4. Strain broth through a sieve lined with two layers of cheese cloth. Cool completely and refrigerate overnight. Refrigerating will separate and solidify the fats from the liquid; skim the fat off before using.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 495g
Recipe makes 12 servings
Calories 211  
Calories from Fat 85 40%
Total Fat 9.39g 12%
Saturated Fat 2.55g 10%
Trans Fat 0.0g  
Cholesterol 107mg 36%
Sodium 2048mg 85%
Potassium 478mg 14%
Total Carbs 3.34g 1%
Dietary Fiber 0.6g 2%
Sugars 0.92g 1%
Protein 26.69g 43%
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