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To make ham stock for use with other recipes, I usually use a ham hock or a gammon or shoulder bacon joint . I usually cook our bacon/gammon without soaking first as the cure used does not give overly salty result, but joint can first be soaked in cold water if preferred.

Add small onion or shallot,  a carrot, stick of celery, black peppercorns and a bay leaf to the pan with the joint/hock. Cover with cold water, bring to the boil and then simmer gently for one to two hours depending on size.  Remove the joint  at the end of cooking time and either eat hot or cold or reserve to use in another recipe. Leave stock to cool a little and then strain through mesh or sieve into an appropriate container. You can either use immediately or if you prefer it slightly less fatty, leave to go cold completely and remove layer of fat from the top.

This stock works well with the yellow split pea soup recipe.