If you’re anything like me, it feels wrong throwing away a ham bone or roast pork bones when there’s still so much flavour left in them.
After cooking a ham and a roast pork, I was left with one ham bone and two pork bones that still had a little meat attached. Instead of letting them go to waste, I turned them into a rich, homemade stock on the stovetop. It’s one of the easiest things you can make, costs next to nothing, and gives you a freezer full of flavour ready for future meals.
Why Make Homemade Stock?
Homemade stock has a depth of flavour you simply can’t buy in a carton. It’s perfect for:
- Soups
- Stews
- Risotto
- Slow cooker meals
- Gravy
- Cooking rice
- Adding extra flavour to sauces
It’s also a fantastic way to reduce food waste and make the most of every roast.
Ingredients
- 1 ham bone
- 2 roast pork bones
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3–4 cloves garlic, smashed
- 1 bay leaf
- 8–10 whole peppercorns
- Around 3–4 litres of cold water
Method
- Place the ham bone and pork bones into a large stockpot.
- Add the onion, carrots, celery, garlic, bay leaf and peppercorns.
- Pour in enough cold water to completely cover the bones.
- Bring the pot to a gentle boil, then reduce the heat to a low simmer.
- Simmer gently for around 3–4 hours. Avoid a rolling boil, as a gentle simmer creates a clearer, richer stock.
- Skim off any foam from the surface during the first 30 minutes if needed.
- Once finished, carefully remove the bones and strain the stock through a fine sieve.
- Pick any remaining meat from the bones and save it for soups, fried rice, pasta or sandwiches.
A Few Tips
Because ham bones can already be quite salty, don’t add any extra salt while the stock is cooking. Taste it once it’s finished before deciding whether it needs seasoning.
If you’d like an even deeper flavour, you can roast the vegetables before adding them to the pot.
Freezing for Later
Once the stock has cooled completely, divide it into freezer-safe containers or silicone trays in portions that suit your cooking.
I like freezing mine in one or two-cup portions so I can simply grab what I need for a recipe without having to thaw a huge container.
It keeps well in the freezer for up to three months and makes weeknight cooking so much easier.
Don’t Waste Those Bones!
It might seem like there’s not much left on them, but ham and roast pork bones still hold an incredible amount of flavour. With just a few simple vegetables and a few hours on the stovetop, you can create a beautiful homemade stock that will elevate so many future meals.
Next time you’ve finished a roast, don’t throw the bones away—your future self will thank you.