Ham Broth
Here is an easy recipe for making ham broth with fruit, herb and veggie scraps you would normally pitch (midwestern for throw away).
Hey there, friends! Let’s chat about something super delicious and incredibly useful: ham broth. Seriously, having a batch of homemade ham broth on hand is like finding a treasure chest in your kitchen. It’s perfect for whipping up comforting soups, hearty ham and beans, or even drizzling over mashed potatoes. And the best part? It’s so easy to make!
Why Make Ham Broth?
I keep bags of fruit, herb, and vegetable scraps in my freezer, ready for broth-making whenever the mood strikes. It’s a fantastic way to reduce waste and amp up flavor. You don’t need to peel or chop everything perfectly—those peels from onions, garlic, and veggies pack a punch of flavor!
Gather Your Ingredients
Let’s take a quick look at what you’ll need to create that rich and savory ham broth. You’ll start with a large ham bone as your base, which gives the broth its hearty flavor. Then, throw in some celery, carrots, apples, onion, garlic, Italian parsley, and a mix of spices like peppercorns, bay leaves, cloves, and rosemary.
Here’s the fun part: there are no strict measurements! Just gather your favorite flavor-boosting ingredients. Feel free to get creative. You might even toss in some leftover veggie scraps you’ve been saving—nothing goes to waste here!
Cooking the Broth
Alright, here’s where the magic happens. Grab a large pot and dump everything in—bone, scraps, and spices. Fill it up with water until everything is submerged. Bring it to a rolling boil, then reduce the heat and let it simmer for hours—12 hours or even longer! The longer it simmers, the more delicious flavor you’ll extract from those ingredients. Your kitchen will smell amazing, and you’ll have a broth that’s bursting with flavor.
Strain It Out
Once your broth has simmered to perfection, it’s time to strain out the solids. Place a colander over a bowl that’s big enough to catch all that liquid gold. Carefully pour your broth through the colander, separating the solids from the liquid. Go ahead and toss those solids—they’ve done their job!
Storing Your Ham Broth
Now that you’ve got this rich, savory ham broth, how do you store it? You have a couple of options: freezing or canning.
To Freeze: Let your broth cool down, then pour it into Ziploc bags. Be sure to label them with the date and type of broth (I usually go for 3-4 cups per bag). Lay them flat on a cookie sheet before tossing them in the freezer. This way, they freeze quickly and stack nicely. When you’re ready to use it, just pull a bag from the freezer and place it in the fridge the night before you need it. Easy peasy!
To Can: If you’re looking to make your broth shelf-stable, you’ll need to pressure can it. This method seals the broth in jars, and it’s all about that perfect pressure—10-11 psi for 20 minutes for pints and 25 minutes for quarts. If you need more info on pressure canning, check out my detailed post on that!
And there you have it! Making ham broth from scratch is a simple, satisfying process that turns humble ingredients into something extraordinary. Whether you’re using it right away in a cozy soup or storing it for later, this broth will become a staple in your kitchen.
So, roll up your sleeves, gather those scraps, and start simmering. You’ll be amazed at how much flavor you can pack into your homemade ham broth. Happy cooking!
More Broth Recipes
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Ham Broth
Equipment
Ingredients
- 1 large ham bone
- 4 stalks of celery (cut into large pieces, include leaves and bulb)
- 4 large carrots (cut into large pieces, include stems and peel)
- 2 medium apples (sliced in half)
- 1 medium onion (cut in half, do not peel first)
- 1 head of garlic (Cut in half to expose the cloves)
- 1 bunch of Italian parsley
- 2 tbsp peppercorns
- 3-4 bay leaves
- 1 tbsp cloves
- 2 tsps dried whole rosemary leaves (or 2 sprigs of fresh rosemary)
- 2 tsps kosher salt
- 10-12 cups water
Instructions
- Add everything to a large pot and then fill it with water. Bring to a boil and simmer for 12 hours or longer. The longer it simmers, the more flavor the broth will have.
- Place a colander over a bowl big enough to hold all of the liquid. Pour your broth through the colander, separating the solids from the liquids. Throw the solids out.
- Preserve according to your own desires. See post content for details on how to can and freeze the broth.