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

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???

Will it not be too salty?

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!!!

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
Ta

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...

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.

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.

Pea and ham soup is loverly. Will be doing that with mine (although not cooking the ham until Christmas Eve so a few days off yet) and it's great so long as you soak plenty before you cook. Simply use the juices with split peas and the raggy bits of ham and boil up. I then whizz it with my hand blender until soupy and enjoy with lovely crusty fresh bread. Usually freeze the stock as won't need it over Christmas itself but it was truely great when we ate it during that cold spell last January.

Alison do you cook the split peas first?

Originally Posted by stella

Alison do you cook the split peas first?

Madderbat soaks split peas overnight,

Originally Posted by bubblewrap

Madderbat soaks split peas overnight,

Snap, give them a good soak and then cook them in the stock.

Sounds like a good idea to use up the water from boiled ham. I make pea and ham soup all the time, but usually use a knuckle or hock....
You soak the split peas overnight and I have found the yellow ones are nicer, the green ones seem to need more cooking. (Maybe thats just me though!)

I do a ham most weeks and always use the stock for risotto and paella. The rice seems to absorb any saltiness, but just watch the salt levels if you want to add parmesan etc. to risotto or chorizo/similar to paella.

I also cut the fat off and make pork 'scratchings' with it...

Taste it to check the saltiness first. If it is ok, then use it for cous cous or quinoa, which needs to have flavours added. Or use it in the making of a curry, with the leftover ham. Or use it to make the stuffing if you are having a turkey or other that needs stuffing. Pig of one form or another goes nicely with sage and onion in my opinion.