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5 from 1 vote

Pressure Canned Ham Stock


  • 2 teaspoons vegetable oil
  • 2 medium onions cut into 1-inch chunks
  • 2 medium carrots cut into 1-inch chunks
  • 2 stalks celery cut into 1-inch chunks
  • 2 cloves garlic smashed
  • 1/4 cup dry white wine
  • 2 to 3 pounds ham bones shank, hock, or left over from spiral ham
  • 1 cup loosely packed parsley leaves about 4 sprigs
  • 10 black peppercorns
  • 1 sprig thyme
  • 1 bay leaf
  • 4 to 5 quarts cold water


  • Heat oil in a stockpot over medium-high heat. Add the onions, carrots, celery, and garlic and cook, stirring occasionally, for about 5 to 7 minutes, or until the vegetables just begin to brown.
  • Pour in the wine and scrape the bottom of the pan to release the browned bits.
  • Add the bones and the parsley, peppercorns, thyme, bay leaf and water. Bring the liquid to a boil, then drop the heat to medium and simmer for at least 2 hours.
  • Strain the liquid through a mesh strainer into a clean pot, discarding the solids. Use immediately, or cool and transfer the stock to the refrigerator or freezer (or pressure can it!) for later use.


The Ham Stock recipe from "Almost Meatless" is reprinted with permission from Ten Speed Press and the authors.