Ham Stock Pressure Cooker Recipe

Ham Stock Pressure Cooker Recipe

Ingredients

Makes about 2 quarts – Cooker: 6- to 8-quart – Time: 40 minutes at HIGH pressure

• 1 meaty ham bone from a leftover half ham, plus scraps left from trimming
• 2 medium white onions, cut into quarters
• 2 medium carrots, cut into chunks
• 2 ribs celery with leaves, cut into chunks
• 2 cloves garlic, peeled
• 6 sprigs fresh flatleaf parsley
• 1 bay leaf
• 1 teaspoon black peppercorns
• 8 to 10 cups water, or as needed
• 2 tablespoons cider vinegar

Method

1. In a 6- to 8-quart pressure cooker, combine the ham bone, onions, carrots, and celery
2. Tuck in the garlic, parsley, and bay leaf, and add the peppercorns
3. Carefully pour in the water to just cover by 2 inches
4. Add the vinegar
5. Do not fill the pressure cooker pot more than two-thirds full
6. The bone might be sticking up out of the water; this is okay
7. Bring to a boil, then skim off the foam with a large spoon
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 40 minutes
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 20 minutes
14. Be careful of the steam as you remove the lid
15. Set a large colander lined with a double layer of cheesecloth over a large bowl
16. Remove the bone and pour the broth through to strain
17. Press on the vegetables to extract all the liquid
18. Discard the solids
19. Pick any meat off the bone, shred into bite-size pieces, and reserve
20. Discard the bone
21. Cool the broth completely
22. Skim the surface of fat
23. Cover with plastic wrap and refrigerate overnight
24. The next day, remove the layer of congealed fat on the surface
25. The stock is ready for use and will keep in an airtight container in the refrigerator up to 4 days or the freezer up to 6 months

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