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Making stock from scraps that might otherwise have been thrown away is a bonus, not to mention homemade stock is so much more flavorful than anything canned from the store.
A rich, nutrient-dense bone broth, ham stock is used in southern cooking to flavor and elevate many dishes including soups and gumbos.
I like to deglaze my pans with ham stock when assembling comforting casseroles. You can also flavor braised cabbage, red beans and rice, black eyed peas, and braised bratwursts and sausages.
Southern breakfasts equal country sausage or ham gravy. Use ham stock to elevate the flavor in your breakfast gravy just by adding a little to your roux. Bye-bye boring breakfast...
Use ham stock to braise meats and vegetables. This gratin of endive and julienned ham gets much of its fabulous flavor during the braise, all cooked low and slow using homemade ham stock.
I like to begin with a trilogy of onion, carrot, and celery. Place the ham bone into a large stockpot with the vegetables.
A few pantry staples which will add subtle flavor to the stock are tossed in with the bone and vegetables. Oh, and if you have a leek and fresh parsley, chop and add those in, too.
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We're just getting started!