Thursday, December 20, 2012

Ham Broth

Just simmer the bone, after you’ve taken all the meat off of it, in a pot of water (You might need to break the bone first so it fits – just wrap the head of a hammer in a towel and hit the bone really hard. It might take a few swings to get it to break.) and simmer it for a long, long time, with a couple of tablespoons of vinegar. I’m talking several hours. A crock pot or slow cooker works well for this. Then strain the broth (to make sure you don’t have any shards of bone in it) and freeze it to use for soup making later. 

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