Ham Bone Stock
There are times – after Christmas for example, or after a party – when you may well have a ham bone to spare. Don't miss the chance to make this stock which will give you a basis for making soup.
|the bones and scraps of a ham|
|2 celery sticks (plus leaves)|
|1 large carrot, split lengthways|
|1 leek, split lengthways|
|6 black peppercorns|
|a few parsley stalks|
|1 bay leaf|
|1 sprig fresh thyme|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
Place all the ingredients in a cooking pot and add 4 pints (2.25 litres) cold water. Bring everything up to simmering point, remove any scum from the surface and simmer gently, covered, for 1½-2 hours.
_This recipe is taken from Delia Smith’s Christmas._
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Toad in the Hole with Roasted-onion Gravy
- Spaghetti alla Carbonara
- Belly Pork Strips in Barbecue Sauce
How are the textures different?
18 Jun 2013 16:08
18 Jun 2013 22:35
|Food and travel||
14 Jun 2013 12:16
22 May 2013 17:16
|Can Anyone Help?||
18 Jun 2013 21:54
The Universe vs Alex Woods
11 Jun 2013 21:44
18 Jun 2013 12:53
17 Jun 2013 08:56