Ham Broth (and How to Cook a Smoked and Cured Picnic Ham)
Ham Broth (and How to Cook a Smoked and Cured Picnic Ham) is a gluten free and primal recipe with 4 servings. One serving contains 1705 calories, 150g of protein, and 116g of fat. For $2.71 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. A mixture of bay leaves, black peppercorns, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. 186 people have made this recipe and would make it again. Plenty of people really liked this main course. It is brought to you by Closet Cooking. From preparation to the plate, this recipe takes around 3 hours and 20 minutes. With a spoonacular score of 98%, this dish is amazing. Try Cook the Book: Smoked Ham with Avocado and Butter, Cured ham & remoulade tartines, and Cured Country Ham With Grilled Artichokes for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 180 minutes
Ingredients:
2 bay leaves
1/2 teaspoon black peppercorns
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, smashed
1 bone in cured and smoked picnic ham (6-10 pounds), removed from package and netting
1 onion, coarsely chopped
1 (2-inch) piece parmesan cheese rind (optional)
6 sprigs parsley
1 sprig thyme
water
Equipment:
pot
Cooking instruction summary:
For the broth:Place everything in a large stock pot, cover with water, bring to a boil, reduce the heat and simmer for 1 hour.Remove the ham from the broth, set aside, strain the solids from the broth and discard.For the ham, with crackling:Pat the ham dry, score the skin crosswise, rub salt into the skin and roast, skin side up, in a preheated 325F until it reaches an internal temperature of 135F, about 1-2 hours.Turn the temperature up to 450F and roast until the skin gets all nice and crispy and the ham reaches an internal temperature of 145F, about 15-30 minutes.Let rest for 15 minutes, slice and serve.
Step by step:
For the broth
1. Place everything in a large stock pot, cover with water, bring to a boil, reduce the heat and simmer for 1 hour.
2. Remove the ham from the broth, set aside, strain the solids from the broth and discard.For the ham, with crackling:Pat the ham dry, score the skin crosswise, rub salt into the skin and roast, skin side up, in a preheated 325F until it reaches an internal temperature of 135F, about 1-2 hours.Turn the temperature up to 450F and roast until the skin gets all nice and crispy and the ham reaches an internal temperature of 145F, about 15-30 minutes.
3. Let rest for 15 minutes, slice and serve.
Nutrition Information:
covered percent of daily need
