Making ham stock

CCP

I've just finished extracting the last fragments of meat from a really nice ham joint, and I'd like to use the bone to make stock for soup later in the year.

I've never made ham stock before - do I need to do anything different to making a stock from a roast chicken carcass (i.e. boiling it up with veg, skimming regularly then straining it at the end)? Also, the ham joint was frozen after it was cooked: do you think it would be OK to freeze the stock made from the bone, or would it be safer not to?

Thanks very much!

thriftlady_2

I'm always making soup out of previously frozen stock and then freezing the soup so I can't see any difference especially as you'll cooked the life out of it by the time you've made the stock lol.

Yes, make the stock in the same way as you make chicken stock. Bear in mind it will be quite salty when you come to use it.

CCP

Thanks very much for your help - I knew someone would be able to advise me!

I'll set the stock cooking when I get home from work, then my only problem is persuading my ham-loving cat that it's not for him!