Well, I finally got to the end of that ham I prepared the other day. Not wanting to waste a drop, I decided to make ham stock last night to use for my dinner tonight.
Black pepper corns
I started by cutting away the outer fat from the ham. It was a shank portion so there was quite a bit of meat there just really marbled with fat. Next, I put the ham in a large pot, and covered it with water. To that I added about 10 black pepper corns, two pinches of celery seed and four bay leaves. When water began to boil I reduced the heat to simmer and cooked until the remaining ham was falling away from the bones. After cooling, I trimmed away more of the fat, removed the bay leaves, transferred to a bowl, and refrigerated for today's use.
You will need:
1 lb Dried pinto beans
1/2 Small onion, diced
1 can Diced tomatoes
1/2 tsp Cajun seasoning
1/2 tsp Adobo seasoning
Red pepper flakes- a few shakes will do
1 tsp Diced garlic
I used the quick soak method for preparing the beans. For each cup of beans add 3 cups of water. One pound of beans = two cups. Slowly bring to boil and boil gently for 2 minutes. Remove from heat, cover and let stand 1 hour. Discard all liquid and rinse both beans and pot.
Return beans to pot and add 1 cup water and begin heating. Meanwhile, I removed the bowl from the fridge and skimmed off all the solid fat from the stock. I added jellied stock to beans a few spoonfuls at a time allowing it to heat and liquefy, until beans were covered by about an inch. To the broth I added the ham, onion, garlic, and all of the seasonings. I simmered the beans for about 30 minutes and then added the tomatoes without any liquid, and continued to cook for another 30 minutes.
I served these over yellow rice, with a side of corn bread... Spicy and good!