How good are homemade broths! Chicken, meat or vegetables, are part of virtually every cuisine in the world. Among these we point out one that is very ours: the ham broth. With its unmistakable flavor, it is delicious both to drink alone and to prepare hot dishes such as a rich soup or stew.
The preparation of the ham broth is not a mystery. Just a piece of ham, a couple of bones and the classic trio of onion, leek and carrot to flavor. If you want to put other vegetables like turnip or celery, because you like the touch it gives, don’t hesitate. After all, it is you who will end up cooking it.
There is an important point in the recipe. You will see that at first we will cook the bones ourselves. That is to clean them, that is, to release impurities. It is much easier to do this this way than to spend time removing the foam that forms. The rest will be put everything in the pot and cook.
We will not add salt to the broth. The ham already has it. However, if you intend to drink it hot, taste it and adjust the seasoning if necessary. Likewise, if you cook with it, season with salt when you have everything together. This way you will avoid surprises.
That said, you just have to start with the recipe. To her!
- Preparation time: 5 minutes
- cooking time: 2 hours in a traditional pot or 45 minutes in a pressure cooker
- total time: 12 hours
- portions: 6.2 liters
- Category: arriving
- type of cuisine: Spanish
- Calories per serving (kcal): 35
Homemade ham broth ingredients for 6 people
- 2 carrots
- 1 leek without the leaves
- 1 onion
- 4 cloves
- 2 pieces of ham bone
- 100 g of Serrano ham in one piece
- 7 or 8 black peppercorns
- 1 bay leaf
- 5 or 6 sprigs of thyme (optional)
- 3 or 4 sprigs of parsley
- 1 piece of leek leaf (optional)
How to make homemade ham broth for 6 people
Let’s start with the vegetables. Peel and chop 2 carrots. They don’t have to be regular pieces. Similarly, we wash 1 leek (without the leaves) and mince it. We also take 1 onion and go to peel it and cut it in half. In that onion we will pierce 4 cloves (2 for half). We booked.
Now we take a small saucepan where there are 2 pieces of ham bone and we go to fill it with water. We heat it and when it starts to boil, we put the bones in and let it boil for a minute, no more. This, as we explained earlier, is done to cleanse them of impurities.Damiano Serrano
In a large pot put the 2 ham bones, the piece of serrano ham of about 100 g, the previously prepared vegetables as well as about 7 or 8 black peppercorns, 1 bay leaf, 5 or 6 sprigs of thyme, about 3 or 4 parsley branches and a piece of leek leaf which also give it a very rich touch.Damiano Serrano
We cover all this with 2 and a half liters of water. The amount of broth we will get will be, more or less, 2 liters because there will be the part that evaporates during the process. Heat covered over high heat.
When it starts to boil, lower the heat and let the chup-chup cook for about 2 hours if we use a traditional pot or 45 minutes to do it in an express pot, as it starts to whistle.Damiano Serrano
We spin the broth. The vegetables, bones and ham can be discarded because after so much cooking they will have released all their flavor in the broth.Damiano Serrano
Now we just have to degrease the broth so that it is lighter. To do this, we just have to let it cool and then store it in the refrigerator for a minimum of 12 hours or until the next day.Damiano Serrano
When the fat cools, it solidifies on the surface. All we have to do is remove it with a fine-meshed spatula or drain it thoroughly directly. And we have our broth ready.Damiano Serrano
Easy prep overview
- Peel and chop the carrot, wash and chop the leek, peel and cut the onion in half and prick the cloves
- Boil the water in a saucepan, add the ham bones, boil them for 1 minute and drain
- Place the bones in a saucepan with the ham, carrot, leek, onion, parsley, bay leaf, thyme, peppercorns and piece of serrano ham
- Cover with 2.5 liters of water
- Cover and bring to a boil, then lower the heat and leave to stir for 2 hours or 45 minutes in a pressure cooker
- drain the broth
- Leave to cool overnight in the fridge.
- Eliminate the solidified fat on the surface