Ham Stock Recipe – Using the Ham Bone from Holiday Dinners (or ham hocks)

I really enjoy having some ham stock on-hand for beans, greens, or grits. I freeze it so I can use it for months to come. I hope you can give it a try! It is a great way to use a leftover ham bone from holiday dinners or you can use ham hocks.

Here are the ingredients (you can copy and paste to your computer word program):

Rainbow Gardens Ham Stock

1 Ham Bone
1 Ham Hock (optional)
4 – 5 Quarts of Water
2 Stalks Celery
2 Large Carrots
1 Large Onion
2 Bay Leaves
1 Hot Pepper or 1/2 Teaspoon Red Pepper Flakes
1 Tablespoon Black Peppercorns
1 Teaspoon Sea Salt
2 Tablespoons of Vinegar
4-5 Cloves Fresh Garlic, Smashed
Fresh Sprigs of Thyme & Rosemary


  1. Hi Donna. I love your new format for your videos. It looks very professional.

    I am wondering, how do you use the stock with beans? I always just use water…

    Thank you 🙂

  2. Thanks for this very timely video.  We did both a ham and turkey for Christmas dinner this year.  I froze the turkey carcus to make broth with a bit later on and may freeze the ham bone as well.  Do you think it is ok to freeze these until I get time to make broth from them?  I wasn’t sure.  Thanks again, good video!

  3. GREAT tips Donna. Especially not putting hot jars in the refrigerator or freezer. Thank you for sharing, my friend. I, too, always have stock in my freezer. Can’t beat the benefits of cooking with it. Right now I have BONE BROTH simmering in my crock pot…48 hours. This I use for drinking to help with my GUT flora and many health benefits. It is yummy and very flavorful.

  4. I love using bones to make bone broth! I let it cook some times for three days! Yes three days if you really want all the goodness out and you need it for a long time and some sort of acid like vinegar or lemon is essential. We freeze ours too.

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