Here are all of my tips on how to make ham stock, along with many recipe ideas for how to use it. Add the tasty stock to soups or stews to make them taste more like ham.
While I’m not always the most thrifty cook, one thing I love to do is save meat and vegetable scraps and use them to make my own stock. It feels like getting free food when you make stock from scraps that you might have thrown away. Homemade stock tastes so much better than canned stock, and your house smells great while the stock is cooking.
If you already know how to make chicken, turkey, or beef stock, you might not need this ham stock tutorial. But when I’ve told people about ham stock, I’ve been surprised at how many have said they’d never thought of it.
Ham stock cubes are an easy way to add concentrated ham flavor to dishes. The cubes are made by simmering ham bones and meat trimmings to extract flavor. The stock is then condensed down and shaped into cubes. But what exactly should you use these handy ham cubes for? Here are some great ways to utilize them in cooking and recipes:
Enhance Soups
One of the most obvious uses for ham stock cubes is to add flavor to soups. The cubes dissolve into the broth, infusing it with smoky, salty ham taste. Try adding a cube to classics like:
- Split pea or lentil soup
- Potato soup
- Bean soups like black bean or white bean
- Vegetable soup or minestrone
- Ham and corn chowder
The cubes pair especially well with bean or pea-based soups, amplifying the flavor. One cube is usually enough for 4-6 servings.
Perk Up Rice or Grains
Cooking rice quinoa or other grains in ham stock gives them a savory depth. Add 1-2 cubes to the cooking liquid before adding the grains. The ham seasoning absorbs into each grain as it cooks.
Some tasty combinations include:
- Ham fried rice
- Ham stock risotto
- Quinoa or barley simmered with ham stock
- Ham flavored polenta or grits
You can also use the cubes to jazz up rice pilafs. They add richness without needing to cook actual ham.
Punch Up Vegetables
Don’t reserve ham stock just for soups! Use it to add a flavor boost to cooked vegetables too.
- Simmer green beans, Brussels sprouts, or asparagus in stock.
- Cook potatoes or sweet potatoes in a ham cube-infused broth.
- Toss cubes into skillet when sautéing veggies like spinach, kale, or carrots.
The touch of ham really brings out the best in many vegetables. Kids often love the flavor too.
Bake It into Casseroles
When making a casserole, dissolve 1-2 cubes in the sauce or liquid ingredients. This subtly seasons the whole dish, from pasta bakes to cheesy potato casseroles. The ham notes pair well with cheesy and creamy flavors.
For example, try cubes in:
- Mac and cheese or scalloped potatoes
- Eggs or quiche
- Stuffing or dressing
- Chicken and rice casserole
- Tuna noodle casserole
Make Gravies and Sauces
One of the best uses for ham stock cubes is to make quick gravies and pan sauces. The cubes thicken and add flavor all at once.
Whisk cubes into:
- Pan drippings and broth for an easy gravy
- Roux-thickened sauces
- Cheese sauce for cauliflower or broccoli
- Turkey or chicken pan gravies
- Creamy pasta sauces
The ham enriches the flavor of the sauce beautifully. Keep a few cubes on hand specifically for this purpose.
Season Beans and Lentils
Dried beans and lentils are a perfect match for ham’s smoky saltiness. Stock cubes can amplify this, adding richness as the legumes cook.
- Add 1 cube per pound of dried beans or lentils as they simmer.
- For canned beans, stir in half a cube when heating them up.
- Puree cooked beans with cubes for vibrant dips and spreads.
Some tasty pairings are ham stock lentil soup, navy bean dip with ham, and ham-flavored baked beans.
Punch Up Pasta Dishes
Toss cubes into pasta cooking water to infuse the noodles with hammy flavor. Or stir cubes into finished pasta dishes and sauces for a flavor spike.
Some recipes to try:
- Ham stock pasta with peas and prosciutto
- Penne with ham and mushroom cream sauce
- Ham carbonara with stock cube seasoning
- Farfalle with ham, spinach, and ricotta
The cubes are a handy way to add cured ham taste without needing to chop or cook actual ham.
Enliven Eggs and Breakfast
Wake up breakfast with the savory flavor of ham stock cubes. They add a world of flavor to basic eggs and other breakfast staples.
- Poach or scramble eggs in water with dissolved cubes.
- Add to egg bake or strata recipes.
- Whisk a cube into cheese sauce for eggs or veggies.
- Use in place of plain water for oatmeal or grits.
Kids and adults alike will love the breakfast upgrade ham cubes provide. Set out a variety at the table!
Spice Up Snacks and Appetizers
Ham’s robust flavor can really elevate snacks, appetizers, and party foods. Cubes lend ham flavor without much work.
- Stir into cheese balls, spreads, or dips.
- Mix into deviled egg filling.
- Season crackers or pretzels before baking.
- Add to popcorn or nuts for roasted ham snack mix.
- Toss with cubed cheese for hammy skewers.
Keep a stash of cubes handy for impromptu appetizers. They also make great gifts for hosts.
Infuse Flavor Into Meats
While ham stock cubes shine in veggie dishes, they can also reinforce flavor in meats. Use them anywhere you want a hint of ham.
- Season chicken, turkey, or pork with a quick rub of dissolved cubes.
- Mix into meatloaf or sausage for a ham streak.
- Add to pot roasts or stews for more depth.
- Brush onto fish fillets before baking.
- Stir into ground meat for burgers or meatballs.
A little goes a long way, so use cubes sparingly on meats. A 1/4 or 1/2 cube is often enough per pound.
Make Memorable Drinks
Finally, don’t forget beverages! Ham stock cubes can uniquely flavor drinks like:
- Hot ham and honey toddies
- Bloody Mary cocktails
- Ham bone broth with cubes stirred in
- Ham flavored milkshakes or smoothies
- Savory ham infused tea or coffee
Keep a few cubes specifically for whipping up fun ham-themed drinks to serve guests. They always elicit intrigue and delight!
Handy Ham Stock Cube Tips
Follow these tips when cooking with ham stock cubes:
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Read label for cube size and suggested usage amount.
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Start with less and add more. You can always boost ham flavor but it’s hard to fix over-salting.
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Dissolve cubes fully before adding to dishes to avoid concentrated salty spots.
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Crush cubes between fingers for quicker dissolving and dispersion of flavor.
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Store cubes in an airtight container in the pantry after opening. Refrigerate leftovers in cooking liquid.
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Double cubes when making large recipes but use caution not to overdo the hamminess.
With their concentrated flavor and portability, ham stock cubes are invaluable for home cooks. Keep a stash on hand and get creative incorporating their savory goodness into all types of dishes! Your cooking is about to get a whole lot hammier.
How to Make Ham Stock
(This is just a summary of the steps; scroll down for complete recipe.)
- Ham bones or scraps should be frozen until you have enough to make stock.
- You can also freeze celery, onion, and carrot scraps if you want to.
- Use the largest soup pot you have for making stock. Place the ham scraps, onion, celery, and carrot pieces in the pot. Then add water to the pot.
- You can add peppercorns or coarsely ground pepper, but DO NOT ADD SALT!
- Let the stock cook for 6 to 8 hours, adding a cup or two of water every hour. Set the heat to the lowest setting possible. (See recipe for slow cooker cooking. ).
- After 6 to 8 hours, use a Slotted Spoon (affiliate link) or a large spoon to take out the ham pieces and vegetables and throw them away.
- Be careful when you taste the hot stock. If you don’t like the flavor, raise the heat to medium and let it boil slowly for at least 30 minutes, until some of the water is gone.
- Adding a ham flavor base to the stock makes it taste more like ham. My favorite ham flavor base is Goya Ham Flavor Concentrate (affiliate link).
- A fine mesh stock skimmer (affiliate link) is a good way to get rid of any scum that forms on top of the stock as it cooks.
- When the stock is thick enough to taste like rich ham, strain it again using the best strainer you have. I strain the stock through a fine mesh yogurt strainer (affiliate link) into a fat separator (affiliate link). This lets the stock pour out from the bottom while the fat is thrown away.
- You can use any plastic container with a lid that fits tightly. I like to freeze the stock in 2 or 4 cup containers so I know how much I have when I need it for a recipe.
- I use Sharpie markers and sticky tape to write the type and date on stock. It’s possible to keep stock frozen for 6 to 12 months, but I never remember to do that!
- This is how I’ve been making ham stock for a very long time!
Why do you need ham stock?
Someone who likes to make soup with ham bones or even ham rind might wonder why they should make stock when they can just add the bones and rind to the soup. Of course, you can do that and still get good results, but letting the ham stock cook for hours brings out all of its flavor and goodness. However, I don’t buy ham as often as I do other types of meat, but I always enjoy the rich ham flavor that ham stock gives to recipes.
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FAQ
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