Broth with ham bone: The ultimate antidote to the cold

When temperatures plummet and the cold seems to seep into your bones, there's an age-old tradition in our cuisine that never fails: ham broth . It's not just a recipe; it's a comforting balm, a concentrated burst of flavor, and possibly the best use you can find for the bones of a good ham after enjoying its slices.

In this article we'll show you how to make the perfect broth, the tricks to avoid making it too salty, and why it's the indispensable ally in your kitchen this winter.

The secret lies in the raw material: Bone

At Jamonarium we always say that every part of the pig is used, and the ham bone is proof of that. A quality bone, one that retains some of its intramuscular fat and traces of cured meat, provides a depth of flavor (the famous umami ) that no industrial stock cube can replicate.

Ingredients needed

For a large pot (about 6-8 servings), you will need:

• Ham bones : 2 or 3 pieces (if they are Iberian , the flavor will be more intense and elegant).

• Garden vegetables: 2 large carrots, 1 leek (the white part and a little of the green part), 1 stalk of celery and, optionally, a turnip.

• Water: About 3 to 4 liters.

• Optional for adding body: A beef knee bone or a fresh pork spine.

Step by step: How to make a clear and flavorful broth

1. Pre-treatment (Essential for flavor)

Before starting the long cooking process, we must clean the bones . Ham bones can have outer parts with rancid flavors.

• Pro tip: Put the bones in a pot of cold water and bring it to a boil. Let them boil for just 2 or 3 minutes and then discard the water . You'll see a grayish foam appear; these are impurities that we don't want in our final broth.

2. Slow cooking (The "Chup-chup")

Put the cleaned bones and chopped vegetables into the pot with the clean, cold water.

• Slow cook: If you are using a traditional pot, let it simmer gently for a minimum of 2 or 3 hours .

• Pressure cooker: If you're in a hurry, you'll get excellent results in 45-60 minutes .

• Skimming : During the first half hour, use a skimmer to remove any bits floating on the surface. This will make your stock clear and bright.

3. The salt point

Be careful here! The ham bone is already salty. Don't add salt at the beginning. Do it only at the end, once the broth is finished and you've tasted it. Chances are it won't need any.

How to enjoy it? 3 serving ideas

Once you have your broth strained and defatted (you can let it cool and remove the layer of fat that remains on top if you prefer a lighter version), here's how to bring it to the table:

1. The classic noodle soup: Boil some thin noodles ( angel hair ) in the broth itself.

2. Consommé with chunks: Serve the clear broth in a cup or deep plate and add a chopped hard-boiled egg and, of course, freshly cut cubes of Iberian ham .

3. Base for other recipes : Use this broth to elevate your legume stews, meat rice dishes, or to dip ham croquettes.
   
   

Conclusion

ham broth is a circular and resourceful way of cooking that connects us to our roots. It's nutritious, healthy, and the most effective remedy against gray winter days.

If you don't have bones on hand, remember that at Jamonarium you can find both whole pieces and bones already cut and vacuum-packed, ready to go straight into your pot.

And you? Do you have any secret ingredients you add to your broth?