Ham Broth (and How to Cook a Smoked and Cured Picnic Ham)

Name: Ham Broth (and How to Cook a Smoked and Cured Picnic Ham)
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoons black peppercorns; 2 carrots, coarsely chopped; 2 stalks celery, coarsely chopped; 2 cloves garlic, smashed; 3 kilograms bone in cured and smoked picnic ham , removed from package and netting; 1 onion, coarsely chopped; 2 inches parmesan cheese rind (optional); 6 sprigs parsley; 1 sprig thyme; 4 servings water

You can never have too many main course recipes, so give Ham Broth (and How to Cook a Smoked and Cured Picnic Ham) a try. This gluten free and primal recipe serves 4. One portion of this dish contains roughly 150g of protein, 116g of fat, and a total of 1705 calories. Head to the store and pick up water, celery, carrots, and a few other things to make it today. To use up the ham you could follow this main course with the Apple Graham Dessert as a dessert. From preparation to the plate, this recipe takes around 3 hours and 20 minutes.

Instructions

Place everything in a large stock pot, cover with water, bring to a boil, reduce the heat and simmer for 1 hour.

Ingredients you will need

Stock

Water

Equipment you will use

Pot

Remove the ham from the broth, set aside, strain the solids from the broth and discard.For the ham, with crackling:Pat the ham dry, score the skin crosswise, rub salt into the skin and roast, skin side up, in a preheated 325F until it reaches an internal temperature of 135F, about 1-2 hours.Turn the temperature up to 450F and roast until the skin gets all nice and crispy and the ham reaches an internal temperature of 145F, about 15-30 minutes.

Ingredients you will need

Broth

Salt