New This Month

Post-Holiday Ham Stock


A simple ham stock will enrich bean soups, linguine and clam sauce, or a pan sauce for pork chops.

Photography: Kate Mathis

Source: Martha Stewart Living, April 2013


  • Ham bone
  • Carrot, cut into pieces
  • Celery stalk, cut into pieces
  • Quartered onion
  • A few parsley sprigs
  • 2 bay leaves
  • 12 black peppercorns
  • 3 quarts water


  1. Gently simmer ham bone with carrot, celery, onion, parsley, bay leaves, peppercorns, and water in a large pot for 2 hours. Let cool and strain, discarding the solids.

Reviews Add a comment