Thread: What's Cooking?

So you start with the scraps from the bone in half ham (this is how the jelled scraps came out of the plastic bag)--



Then you use this--



Which leaves this--



And the result are these--



Ten pints of ham stock for soups, beans etc and just in time as I used the last of my canned ham stock to make the gravy For Christmas

We are freezing 3 pints from the turkey breast for Christmas at our house.

Our jars aren't as pretty as yours! I think they are around a pint.

I'm not above reusing containers. No sense tossing them if they can be reused.

Roy-As I'm sure you know, bone broth is supposed to be very good for aging joints (not that you have those, just for others). I try to incorporate it as often as possible for that and of course the flavor it gives to beans, soups and stews. I've got an 8-pound ham in the fridge for just that purpose.

What I do is use the pressure cooker/canner for the initial breakdown and then I strain the cooking liquid and get it cooled fast and refrigerated. I also refrigerate the bones and scraps.

Then the next day I can skim the fat off and I put the bones and scraps into some hot water and once they are heated I put it all into quart canning jars and pressure cook them for about 2 hour or so. Then the jars are drained and cooled and then any fat is skimmed. The liquid out of the jars is combined with the initial cooking liquid and then reduced till I like the flavor.

Once done, the bones are very soft and in fact chicken/turkey bones actually crumble, the port and beef bones can be scrapped with a knife and make a dust.

So I 'believe' that I've gotten as much of the calcium and other goodies out as possible. Hell the meat is utterly tasteless and very mushy. But the stock tastes great.

For chicken, turkey and other stocks I don't add any salt but of course with the ham it's in there, I just reduce the liquid to where I have good flavor but not too salty.

I hope this makes some sense.

Beef Barley Soup .....made the stock yesterday,from the Christmas Prime rib bones...on a 6 hour simmah. Then strained and chilled ovah night in the fridge. Skimmed off the fat tonight...and put this tastey soup together with the left ovah rib meat. You soup guys know it’s a lot of work....But OCD Shaver is very proud ...lol

I had hors d'oeuvres for my New Years Day Stop By And Snack Event.

There were no more than four people present at any given time and all were immediate family. I had lots of wooden toothpicks, napkins and hand sanitizer and all were well used. The grand kids were well lectured about No Double Dipping and they did very well.

Here's what was on the menu:

Turkey Roll Ups
Ham Roll Ups
Sweet and Sour Meatballs
Stuffed Mushrooms

Spinach Dip
Krab Salad Spread
Saltine Crackers
Ritz Crackers

Caramel Corn
Brownies

Baby Carrots
Cinnamon Pickles
Dill Pickles
Smoked Colby Jack Cheese Cubes
Black Olives
Green Olives

Martinellis Sparkling Cider



I'd forgotten to get the meat rollups out of the frig and on the table when the above picture was taken but here's the plate with 2#'s of them;



Twas a nice afternoon and very little cleaning up

Great spread Roy, although I don’t know what cinnamon pickles are?
The rest, good finger foods all..

Originally Posted by MikeB52

Great spread Roy, although I don’t know what cinnamon pickles are?
The rest, good finger foods all..

What is a cinnamon pickle?