Friday, April 22, 2011

Ham Week - Stock & Meat

This is what my ham bone looks like after I let it simmer overnight in water and juices. After it cools enough to handle, I pull out the bone and set aside the meat for soup.
Then I put the pot of stock in the refrigerator overnight and as it cools, the fat rises to the top of the pot.
In the morning I remove all the fat from the top of the stock and have a nice, lower-fat stock to make soup with.
Now I can make soup!


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