An easy ham stock recipe using ham bones. Perfect for soups and sauces.
Servings 9 cup
- 1 tablespoon vegetable oil
- 250 grams leeks
- 800 grams ham bone (cut in half)
- 10 cups water
Wash any loose dirt off the outside of the leek. Slice thinly and then add to a colander. Rinse vigorously under running water to remove any grit between the layers.
Add the leeks to a pressure cooker along with a tablespoon of oil. Cover (but do not seal) the pot and let the leeks steam over medium heat until the leeks have wilted.
Remove the lid and saute until the leeks have caramelized.
Add the ham bone and water. Cover and seal the pressure cooker and cook under high pressure for 1 hour.
Follow your pressure cooker's instructions to release the pressure or let it drop naturally and then strain the stock.
Portion the stock and freeze or use it within a few days.