Stock question

Discussion in 'Food & Wine' started by Disir, Jan 12, 2019.

  1. Disir
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    Disir Gold Member

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    Ham Stock

    1 cup dry white wine
    Ham trimmings and cracked bones
    2 medium sized onions, coarsely chopped
    1 cup coarsely chopped celery
    5 or 6 carrots, coarsely chopped
    1 TBS. coarsly chopped garlic
    1 whole cayenne pepper or 1/2 tsp. ground cayenne pepper

    In a large stockpot, place the wine, ham bones and trimmings, and enough water to cover. Cover and bring to a boil. Skim off any scum that may form. Reduce the heat to low, add vegetables and seasonings. Cover and simmer for 3 to 4 hours, removing the scum as it forms. Remove the large bones and strain into containers and cover. Remove any unwanted fat after the stock is chilled.

    Here is my question.. The hell are ham trimmings? I asked this on another site and the answer I was given doesn't seem right. I ran a search on it and I came across a review from another country that said trimmings were in a bag. That has to be a different meaning. So, I figured I would give it a shot here.
     
  2. Crepitus
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    Crepitus Gold Member

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    The shank bone and skin removed before packaging. You're gonna hafta find a real butcher and request some. You will never find it in the shelf.
     
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  3. Disir
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    Disir Gold Member

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    You think I could get away with using the bone in ham and the rest of the ham?
     
  4. Moonglow
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    Moonglow Diamond Member

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    add a half a pound of brown beans and cook four hours then serve with cornbread and fried taters..
     
  5. Crepitus
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    Crepitus Gold Member

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    I don't see why not, the reason the trimmings are used is so you don't waste good meat making stock. Buy a small boney shank end ham and go to town.
     
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  6. Disir
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    Disir Gold Member

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    I'm using it for red beans and rice.
     
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  7. Disir
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    Disir Gold Member

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    Thank you!
     
  8. Erinwltr
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    Erinwltr Gold Member

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    Dude, that is some good eatin' right there O my.
     
  9. depotoo
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    depotoo Platinum Member

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    That’s what I do, and it is the left overs and bone from a spiral sliced ham each time. It is wonderful. I use dried beans, let them soak overnight in the crock pot on low. Then when they are half way to the tenderness I want, I will add the ham and a couple of bay leaves, etc.
     
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    Last edited: Jan 12, 2019
  10. Erinwltr
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    Erinwltr Gold Member

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    Dude, try some mac and cheese with that. Really good.
     
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