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Thread: Water from cooking ham?
Water from cooking ham?
So i've just done a lovely xmas ham, but it seems wrong to throw away the cooking water.
I boiled it with carrot, celery, onion, bay leaves & peppercorns do you think it would be ok for soup making? I wonder because you never see pork stock & thought maybe theres some reason you cant use it.
Thanks in advance
- 19-12-2010, 12:39 PM #2
I occasionally boil pork bones but the stock never seems to have any flavour.Logic tells me there must be some goodness in them.
Would your stock be very salty with it being ham meat???
Never tried it- but pea soup with barley,beans and tomatoes might work???
Last edited by Nicos; 19-12-2010 at 12:40 PM."Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
- 19-12-2010, 12:41 PM #3
Will it not be too salty?My Majesty made for him a garden anew in order
to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
Diversify & prosper!
- 19-12-2010, 12:45 PM #4
Yup- that was my thought- but if the meat had been soaked for several hours with changed water, it might not be too salty- hence my thought of adding toms etc which always seem to need a lot of salt to bring out their flavour???
NB...I have been know to serve up some almost inedible food in my time!!!"Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
should'nt be too salty was soaked overnight with a couple of water changes. Was thinking it would be ok to use for a pea & ham soup, but liking you idea Nicos
- 19-12-2010, 01:30 PM #6
My only suggestion is that you need to taste the stock. My ever frugal mother made pea and ham soup from the ham water one year and it was so salty it was inedible.
But then her cooking was a bit like that...Whooops - now what are the dogs getting up to?
- 19-12-2010, 01:50 PM #7
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- Jun 2009
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I soak my Ham overnight first but I roast it instead of boiling it. The bone can then be boiled up for stock and also the juices (once the fat has been strained off) . There is something to add if you want to reduce saltiness ( senior moment here !) can't remember if its potatoes or bread and can't check cos I'm at work.S*d the housework I have a lottie to dig
a batch of jam is always an act of creation ..Christine Ferber
You can't beat a bit of garden porn
- 19-12-2010, 01:53 PM #8
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If it's not too salty, no reason you can't use it for soupy recipes. I sometimes do, but usually there is just too much and I only use a small proportion before throwing the rest away.
My favourite hammy soup;
soften a chopped onion and some garlic in a very little oil, add a thinly sliced carrot, then the stock (about half a litre), when it's been simmering for 5 mins add a diced potato, simmer until the spud is done, then add any ham leftovers (you won't need much, about the equivalent of 1 reasonable slice) cut up small. Simmer another 2 mins to heat the ham through.This should serve 2 or 3, depending how greedy you feel.
A wonderful warming (and not too high calorie) soup for when you come in from walking in the snow!
If you prefer your soup without too many 'bits', blend before adding the ham.Flowers come in too many colours to see the world in black-and-white.
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