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Home Cooking


Ham Stock


Home Cooking 32

Ham Stock

tippau | Jan 3, 2013 12:45 AM

Hi all!
This is my first post, tho I've been following Chowhound for a while. You folks are a wealth of knowledge, and I'm hoping you can help me with a question.

Last weekend I made ham stock, no veggies or seasonings, just boiled ham juice. It's beautiful and flavorful and froze with no issues. I have 22 cups of this lovely liquid, and planned on making my grandmother's pea soup and bean soup over the next few months. Problem is that I'm working from memory and can't recall how she actually used the liquid in the soups!

I *think* the stock was used in place of the water to form the base of the soup, after the peas or beans were soaked in plain water. Heat stock, add hydrated beans, add sweated carrots and onion, season. After watching countless videos and reading countless recipes online, I'm stumped tho. Almost every one calls for boiling the ham (hock) and adding it to the soup but leaving the ham water out. Do you suppose this is because most people don't have ham stock on hand?

Has anyone ever heard of using ham stock as the actual liquid in bean or pea soup, or have I lost my mind? It's been some 20 years since I've made either of these soups, so my memory may be off. Any insight would be greatly appreciated!

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