Frequently, when a chef hears “greens”, the next thing they think is “Get some bacon, ham, or other pork…” They just go together like peanut butter and jelly. This stock is for those occasions. It carries the pork flavor without taking up time to cook the bacon or ham first, and is a lighter flavor and there is little fat to deal with. This is a “basic” version infused with the sweet smoky flavor of ham. (See Ham Stock 2 for a Chinese/Asian boost to make it ideal for things like braising mei quin or using in noodle dishes and soups.) This recipe makes 1 quart, which is more than most dishes call for, but this freezes well.
INGREDIENTS:
4 cups light bodied chicken stock (Home made preferred, but boxed works well) ½ to 1 cup* chopped smoky ham scraps, around ½ inch pieces, such as the skin, edge, or meat from around the bone, or just cut the edge off a ham steak along with some meat ¼ white or yellow onion, sliced thinly into quarter-moons 3 inches of peeled carrot, sliced thinly 1 clove garlic, peeled and cracked 10 whole peppercorns, gently cracked with the side of a knife or pan bottomMETHOD:
Over medium heat, heat the stock in a pot large enough to hold it and the rest of the stuff with a little room. Bring it to a gentle simmer.
Add the ham to the simmering stock, and wait for it to return to a simmer. As it does so, skim off any foam that surfaces.
When the stock is simmering and no more foam rises, add the rest of the ingredients. Adjust the heat to a gentle simmer and cook for 20 to 30 minutes, or until the stock has a nice smoky flavor without being overpowering. It should have a clean taste with a nice lightly smoky aroma and taste.
Strain through a fine mesh strainer and cool. Refrigerate or freeze, and use as needed.
Yield: Just under 1 quart
Source: Chef Andrew E Cohen
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