Ham Broth, Slow Cooker Recipe - That's Nerdalicious

Table of Contents

Slow Cooker Ham Broth: Liquid Gold from Your Kitchen

I remember my grandmother’s kitchen, perpetually filled with the comforting aroma of simmering stock. Whether it was chicken, beef, or, especially around the holidays, ham, that broth was the foundation of so many memorable meals. She always said, “Never throw away a good bone, child! There’s flavor in there just waiting to be unlocked.” And she was right. Making ham broth in the slow cooker is not just economical, it’s a way to transform leftovers into something truly special, a concentrated essence of savory goodness that elevates everything it touches.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 4-6 hours
Total Time: 4-6 hours 15 minutes
Yields: 10 cups
Dietary Type: Varies based on ham used (typically Gluten-Free, Dairy-Free)

Ingredients

10 cups water
2 lbs ham hocks
2 carrots, cut into thirds
3 celery stalks, cut up
1 medium onion, cut in half
1/4 cup fresh thyme sprigs, loosely packed
3 bay leaves
3 garlic cloves, minced

Equipment Needed

6-quart slow cooker
Large sieve
100-percent-cotton cheesecloth (double thickness)

Instructions

The day before you want to use the broth, in a 6-quart slow cooker, combine the water, ham hocks, carrots, celery, onion, thyme, bay leaves, and garlic.
Cover and cook on the high-heat setting for 4 to 6 hours. The cooking time will depend on your slow cooker’s intensity, but you are looking for the meat to be very tender and easily falling off the bone.
Carefully remove the ham hocks from the slow cooker using tongs or a slotted spoon. Be cautious as they will be very hot.
Allow the ham hocks to cool slightly until you can handle them.
Remove the meat from the pork hocks. Coarsely chop the meat (you should have about 2 cups) and set it aside in a covered container in the refrigerator.
Discard the bones and any skin or excess fat from the hocks.
Line a large sieve or colander with a double thickness of 100-percent-cotton cheesecloth. This step is crucial for creating a clear and smooth broth.
Strain the broth through the cheesecloth-lined sieve into a large bowl or pot. Ensure all solids are caught in the cheesecloth.
Discard the solids remaining in the cheesecloth. These have already imparted their flavor and are no longer needed.
Cover the strained broth and the reserved chopped ham meat separately and chill them in the refrigerator until ready to use. Chilling allows any excess fat to solidify on the surface, making it easier to remove.
Before using the broth, spoon off and discard any solidified fat from the top. This will result in a cleaner, less greasy final product.
If necessary, add enough water to the broth to make 10 cups of total liquid. This ensures you have the required amount for your intended recipe.

Expert Tips & Tricks

Don’t skip the chilling step! Removing the fat is key to a cleaner tasting broth. It also extends the broth’s shelf life.
For a richer flavor, lightly roast the ham hocks in the oven (400°F for 20 minutes) before adding them to the slow cooker. This caramelizes the exterior and adds depth.
Spice it up! Add a pinch of red pepper flakes or a halved jalapeño (remove seeds for less heat) to the slow cooker for a subtle kick.
Herb variations: Feel free to experiment with different herbs. Rosemary, sage, or oregano can add unique flavor profiles. Just remember to use fresh herbs for the best results.
Don’t overcook: While the slow cooker is forgiving, overcooking can sometimes result in a slightly bitter broth. Start checking at 4 hours and adjust accordingly.
If you don’t have cheesecloth, you can use a fine-mesh sieve, but the broth might not be as clear.

Serving & Storage Suggestions

This homemade ham broth is incredibly versatile. Use it as the base for soups, stews, sauces, and braises. It adds a depth of flavor to dishes like split pea soup, bean soup, or even risotto.

The reserved chopped ham can be added back to your soup or stew for extra protein and flavor. It’s also delicious in omelets, frittatas, or salads.

Storage: Store the broth in an airtight container in the refrigerator for up to 5 days.
Freezing: For longer storage, freeze the broth in freezer-safe containers or zip-top bags for up to 3 months. Leave some headspace in the containers to allow for expansion. You can also freeze the broth in ice cube trays for smaller portions.
Reheating: Reheat the broth gently in a saucepan over medium heat or in the microwave.

Nutritional Information

Nutritional information is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving (1 cup)	% Daily Value*
Calories	15 kcal	1%
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	26 mg	1%
Total Carbohydrate	3 g	1%
Dietary Fiber	1 g	4%
Sugars	1 g	2%
Protein	0.5 g	1%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Smoked Ham Hocks: Using smoked ham hocks will impart a smoky flavor to the broth.
Vegetarian Option: While this recipe specifically calls for ham hocks, you can adapt it for a vegetarian version by using smoked paprika or liquid smoke to mimic the smoky flavor, along with vegetable scraps and herbs. However, it won’t be the same as ham broth.
Wine Addition: For a more complex flavor, add 1/2 cup of dry white wine to the slow cooker along with the other ingredients.
Root Vegetables: Feel free to add other root vegetables like parsnips or turnips to the slow cooker for extra depth of flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a leftover ham bone instead of ham hocks?
A: Yes, absolutely! A leftover ham bone works perfectly. Just be sure to remove as much of the meat as possible beforehand. The cooking time will be similar.

Q: Do I have to use fresh thyme?
A: While fresh thyme provides the best flavor, you can substitute it with 1 teaspoon of dried thyme.

Q: How can I make the broth saltier?
A: Taste the broth after it’s finished cooking and add salt to your liking. Keep in mind that the broth will concentrate as it reduces, so add salt sparingly.

Q: Can I use this broth in a pressure cooker?
A: Yes, you can adapt this recipe for a pressure cooker. Reduce the cooking time to about 1 hour on high pressure, followed by a natural pressure release.

Q: What if I don’t have cheesecloth?
A: If you don’t have cheesecloth, you can use a fine-mesh sieve. However, the broth may not be as clear. You can also line the sieve with a clean kitchen towel.

Final Thoughts

Making your own ham broth is a rewarding experience that transforms humble leftovers into a culinary treasure. It’s a testament to the power of simple ingredients and slow cooking, and a way to infuse your dishes with a depth of flavor that store-bought broths simply can’t match. I encourage you to give this recipe a try. You’ll be amazed at the difference homemade broth makes. And don’t forget to share your creations and feedback! Pair this savory broth with crusty bread or a comforting grilled cheese for a truly satisfying meal. Happy cooking!