Waste Not Wednesday | Gammon Stock
This is more a ‘don’t miss your chance’ recipe, rather than ‘not throwing stuff away when you’re not sure what to do with it’ conundrum.
Boiling up a gammon is a great way to get some lovely ham for salads and sandwiches, but the water left afterwards is precious and brilliant for making soups with.
It can be frozen, kept in the fridge for up to a week and used like a stock cube for flavour or as a base liquid for some great soups.
- Gammon joint - I use a Sainsbury's one, but any gammon on or off the bone is fine.
- Enough water to cover.
- Black peppercorns about 4-8.
- Place gammon in a large saucepan and cover with water, add peppercorns.
- Bring to the boil and simmer for the recommended time for the joint. Work on the calculation of 20 minutes per 450g plus 20 minutes or until thoroughly cooked.
- When cooked, turn off heat and allow to cool.
- Remove meat and use as desired.
- Place stock into freezer friendly containers and freeze until required.
Great for soups, especially pea and ham or pulses.
Great to add a spoonful or so to dishes that require some seasoning and liquid to loosen like a Bolognese.
Use for a risotto.