Ham Shank Broth Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange ham fat-side up in a large baking dish.
• Pour chicken broth over ham.
• Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes.
• Discard broth before slicing and serving ham.

Steps:

• Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
• Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.

Steps:

• The day before you want to use this: in a 6-quart slow cooker combine water, ham hocks, carrots, celery, onion, thyme, bay leaves, and garlic. Cover and cook on high-heat setting for 4 to 6 hours.
• Remove the hocks.
• Remove meat from the pork hocks; coarsely chop (you should have about 2 cups) and set aside.
• Discard bones.
• Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through sieve.
• Discard solids.
• Cover and chill broth and meat until ready to use.
• If necessary, before using, spoon off and discard any solidified fat from the top of broth.
• If necessary, add enough water to broth to make 10 cups total liquid.