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Pork Bone Broth

Pork Bone Broth

Pork Bone Broth Instructions
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Prep Time 10 minutes
Cook Time 12 hours
Course: Ingredients
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 Ham pork bone
  • Leftover inedible ham pieces and scraps
  • Water (enough to fully cover the bone)

Equipment

  • 1 Heavy-bottomed stock pot or Dutch Oven
  • 1 Wire mesh colander or fine strainer
  • 1 Second large pot, Mixing Bowl, or heat-safe container
  • 1 Ladle
  • 1 Tapered-mouth jars or storage containers

Method
 

Prepare the Bone
  1. Remove as much usable lean meat as possible from the ham bone. Reserve meat for another use. Place the bone and inedible ham scraps into a heavy-bottomed pot.
Add Water
  1. Add enough cold water to fully cover the bone.
Boil
  1. Bring the pot to a rolling boil.
Simmer
  1. Reduce heat to a low simmer. The liquid should show gentle movement but not an active boil.
Long Cook
  1. Simmer uncovered for 12–16 hours, adding water as needed to keep the bone submerged.
Cool Slightly
  1. Turn off heat and allow the broth to cool briefly.
Strain
  1. Place a wire mesh colander over a second large pot. Carefully pour the broth through the strainer.
Discard Solids
  1. Discard the bone and remaining solids left in the strainer.
Jar and Chill
  1. Ladle the broth into jars or containers and refrigerate until the fat solidifies on the surface.
Skim Fat
  1. When ready to use or freeze, skim off the hardened fat, removing most of the excess fat while leaving some for flavor.