Easter Leftovers: Ham Stock


Can somebody remind me who was in charge of delegating Easter as the crappiest Candy Holiday of the year? What the ef.

There’s nothing I hate worse than cheap chocolate covered in foil to look like eggs. Even as a kid I always turned my nose up at the usual Easter basket (minus a couple Reese’s peanut butter eggs I guess.)

I swear off Easter candy every year, yet somehow manage to stuff my face with a handful, all the while thinking “But this is HORRENDOUS, I’m not even enjoying it. Kill me now!”

Not to mention the splitting headaches and sugar crashes. Ugh.

At least I got to snag the ham bone from the dinner table. I wasn’t sure what I was going to make with it, but you can never have too many spare animal bones/parts.

Cue in: the most delicious ham stock EVER. I’m so excited to use this stock in… everything. Generally I like to freeze my stock in ice cube trays as soon as it cools. That way it’s as fresh as possible, and conveniently portioned out for recipes that might only use a cup or so of stock.

Sauerkraut and Ham Soup anyone? Bomb.com . And I’m thinking this ham stock would taste phenomenal in mofongo; it would complement the chicharones so well.

So what did you do with your leftovers from this weekend?


Easter Leftovers: Ham Stock

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 hours

Easter Leftovers: Ham Stock


  • 1 Ham Bone Carcass (along with any trimmings or discarded goodies that didn’t make it to the serving plate)
  • 1 Onion, coarsely chopped
  • 3 Carrots, coarsely chopped
  • 3 Celery Stalks, coarsely chopped
  • 1 Bay leaf
  • 1 Tablespoon Apple Cider Vinegar
  • ¼ tablespoon black peppercorns
  • Water


  1. Combine ham bone/pieces and about 6 cups of water in a large stock pot and bring to a boil. Skim off any scummy foam that rises to the surface.
  2. Add all other ingredients and reduce to a simmer. Allow to cook for 8-12 hours, adding enough water along the way to replace half of what evaporates.
  3. When finished, allow to cool down a bit and then strain with a fine mesh colander. Refrigerate the resulting liquid.
  4. Once chilled, any fat will solidify on the surface. Remove the fat (save for frying) and strain again. Refrigerate (if consuming within 3 days) or freeze.

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