Ham Hock and Stock

Ham stock

This is proper frugal food. A whole ham hock costs me £1.75 – and that’s a posh organic one from my local farmer’s market – and it’s easily made to stretch to three meals. It baffles me why this isn’t a more widely used joint of meat. Granted, the initial cooking takes some time but you’re not standing at the stove slaving away over it, it just bubbles away on its own for a few hours. If I wasn’t so paranoid about accidentally burning down my flat, I’d put this on in the morning, go out and do other things, and then come back and it would be ready. As it is, it’s a pleasant Sunday night ritual to cook a ham hock ready for the week.

You also end up with a great big ham bone. As tempting as it is to give this to a dog, a vet friend of mine told me off for doing this because the bone will have softened in the cooking and splinters easily. So. Don’t do that.

Ingredients for Stock

A ham hock
2 carrots
1 onion, red or white
6 or so peppercorns
6 or so juniper berries if you have them
A couple of bay leaves
A bouquet garni if you have it
Celery, leeks, whatever veg you have in except for brassicas like cabbage, broccoli or spouts. They can rather overpower the stock.

No salt – the ham is salty enough itself.

The Cooking

You don’t need to peal anything, just wash the veg, cut the bulkier items in half and then bung all the ingredients in a large pan. Pour in cold water slowly. The reason you do it slowly is that you don’t want to disturb the fat on the ham too much – if the fat gets jostled and dislodged, bits of it will float around in the water and this is what makes stock cloudy and greasy. The water should just cover the ingredients.

Put it on a low to medium heat on the hob (stovetop). The aim is for the fat and scum to rise to the surface as intact as possible so you can skim it off easily and the stock stays clear.

Once it’s come to a gentle simmer, skim off any fat and scum that has risen to the surface with a spoon. Turn down the heat even more. You want the barest of simmering going on – the occasional “bloop” from a bubble every few seconds. This is so that the collagen in the meat softens and dissolves, which flavours the stock and means the meat doesn’t dry out.

For the first half an hour or so, check back and skim off any further rubbish that’s risen to the surface. After this time it will probably have all risen. You can do now go off and do your own thing for a few hours. I give it a stir every hour or so to make sure there’s no ingredients poking out of the top of the water and drying up.

The liquid will reduce a bit, which is a good thing. The flavours are getting concentrated. After 4 hours it should be nearly ready. Have a taste. If it’s full of flavour, it’s ready.

Strain the stock through a fine mesh colander into a suitable container and leave it to cool. You now have stock:

And ham:

Once the ham has cooled, tear it off the bone and either eat straight away or put it in the fridge for later. Chuck the veg and fat away, it’s no use to anyone but the pigs now.*

You can use the stock straight away but it might be a bit greasy. Instead, let it cool and then leave it in the fridge overnight. In the morning there will be a layer of fat on the top which you can skim off. The stock will probably be jellified, which is a great sign because it means you got the temperature right and the gelatin from the bones has leached out and the stock will be really full of flavour. It’ll become liquid again when you heat it up.

The stock is now ready for use. Tomorrow’s post will be a selection of recipes for the ham and stock.

*Don’t feed pigs with it. That would be wrong.


24 Responses to “Ham Hock and Stock”

  1. Thursday Links: 11/01/07 » Food is Cheap Says:

    […] 101 Things Every Cook Should Cook posted a great Ham Hock and Stock recipe a couple of weeks ago. […]

  2. Amazing French Onion Soup « 101 Things Every Cook Should Cook Says:

    […] celery, a leek, an onion, some peppercorns and thyme and parsley for 6 hours. You can follow this basic method, but using roasted chicken, beef or veal bones. Ham stock wouldn’t really work here. Yes, I know […]

  3. Anne Says:

    I know we are in similar areas and was wondering which market you found this bargain at please?

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  5. laurie Says:

    this was so helpful! thank you so much!

  6. Kelva Says:

    Hamhocks in the UK looks so different. I had no idea they also come in this form.

  7. P Morrison Says:

    This will help me so much, never cooked a hock before, looking forward to eating it now x yum x

  8. vicky Says:

    Heres hoping the children will enjoy this tomorrow…Im loking forward to trying this!

  9. julian Says:

    when i cook it we boil them for around 1hr 30 mins then roast in the oven for 30 mins . we then strip it and make pea and ham soup. ultimate comfort food with crusty rolls. or on baguettes with a bit of mustard.

  10. Blanko Says:

    Just in case you ever check back on this, wondered if I could get your advice. I bought a ham hock to make a recipe, a pea and ham soup. Cut short it’s this, boil ham, remove and keep water, fry off leeks, add peas, add back cooking water, blitz, flake in ham off bone. Done.
    But my butcher cocked a snook at this, reckoning the water wants changing twice during boiling and is good for nothing. You obviously feel it’s good enough for stock, or it it the type I’ve bought?

    • Lyn Says:

      Yes I can understand what your butcher is saying
      Best to get organic if you can. Also if you soak it overnight in cold water it removes a lot of the salt it has been cured in
      Then put in cold water bring to the boil then throw this water
      away. Then fresh water with your onion celery pepper corns carrot bay leaf Then cook and strain.

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  12. Michael Millington-Buck Says:

    Don’t just throw away the fat & skin, slice them both into narrow strips, spread on a plate ,season with your favourite spice, then cover the plate tightly with cling film. pierce the cling with a sharp knife/fork in several places, and microwave for 2/3 minutes on high, drain off any surplus fat/juices and re-cling then micro again until the skin/fat is ‘crispy’ as it cools down it will become crunchy. Chop into’ bites’ and enjoy,

  13. Smitha788 Says:

    Regards for helping out, superb information. gkfkedeeeefaadce

  14. jimbreeds Says:

    Thanks for the recipe. Simole stuff but great to get a reminder – such an economical way to get ingredients for several meals.

  15. jimbreeds Says:

    “Tomorrow’s post will be a selection of recipes for the ham and stock.” Did you post that? I can’t find it – the next post was several days later about a broken laptop.

  16. Chris Says:

    So helpful, thank you! I’m using the stock to make a lentil soup.

  17. james spatz Says:

    good idea to chill, then remove layer on top of stock. otherwise, does taste greasy.

  18. Tracy Says:

    That’s well cheap lol, mine cost me £1.99 each! Still a marverless bargain with bags of flavour.

  19. Cómo cocinar el corvejón de cerdo – Muy Fitness Says:

    […] 101 Things Every Cook Should Cook; Ham Hock and Stock;Oct. 10, 2007 (Corvejón de jamá y caldo); 10… […]

  20. Ham Hock Stock Recipe - Ham Hock Stock Recipe - Michel Nischan | Food & Wine Says:

    […] 11. Ham Hock and Stock | 101 Things Every Cook Should Cook […]

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