Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer.
Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot.
Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes.
Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days.
Chef Note: Ham Stock can be frozen for 2 months.
he vegetables.
Heat the stock to a simmer and infuse
Put chickpeas in a large pot with 6 cups water. Bring to a boil. Boil 2-3 minute Turn off heat and cover pot. Let soak about 2 hours.
Drain chickpeas and discard water. Add 4 cups water, ham bone, ham stock, onions, garlic, and bay leaves. Turn on High and bring to a boil. Boil on high for 15 minutes. Reduce to medium heat cover and simmer for 30 minutes.
Add salt, tomato juice, Dice tomatoes, basil, thyme and cayenne pepper. Continue to boil for 30 mins or until chickpeas are soft. Remove bone and bay leaves before serving.
Heat oil in a large soup pot over medium heat. Add ham steak, celery, salami, onion, and garlic. Cook and stir until browned, about 5 minutes. Add beans, chicken stock, cabbage, and ham stock. Stir in hot sauce and black pepper. Bring to a boil, reduce heat, cover, and simmer until vegetables are tender, about 25 minutes. Uncover and cook to desired consistency, 5 to 10 minutes more. Add spinach and savory; season with salt.
For the Stock:.
Fry the ginger, garlic,
Combine the potatoes, celery, onion, ham and water in a stockpot
Place the ham in a large pot and
Cook ham & use meat for meals for ~ a week.
Take remaining ham & cut most
b>ham stock using either left over ham bone or store bought hamhock - sometimes for
ours or overnight.
Stock:
Place ham shank in crockpot and
For the stock, put the ham hocks in a kettle with
For the honey mustard glazed ham, soak the gammon in
inch of salt, and saute for 5 minutes, until the veggies
n the bottom of your stock pot over medium heat, add
educe by half.
Add ham stock, ham shanks, Mayocoba beans, red potatoes
celery and onion.
Saute for about 4 minutes, just until
king sheet.
Place the ham with the large side
Add all the ingredients to the pressure cooker.
Lock on the lid and bring to pressure over high heat.
Reduce heat to medium and cook for 1 hour.
Let the pressure drop naturally.
Remove the lid and strain through a cheesecloth lined colander.
Cool in the fridge, skim off the fat, and use or divide up for freezing.
he chopped tomatoes and cook for 1-2 minutes.
Add
In a 4 or 5-quart crock pot, combine the peas, ham, onion, carrot, potatos, ham stock, savory, thyme, and salt. Cover.
Cook on low-heat for 10-12 hours, or high-heat for 4-5 hours.