How to Make Smoked Ham Stock at Home: A Flavorful Pantry Staple for Winter

Happy Wednesday, friends! If you've ever found yourself staring at a pile of smoked ham hocks and wondering what on earth to do with them, you're not alone. I recently posed this question in our Facebook community and received tons of great suggestions. But one idea stood out as a clear favorite—making smoked ham stock—and let me tell you, it's a total game changer.

Why Make Ham Stock from Smoked Ham Hocks?
If you’re like me and stock up on seasonal meats or buy in bulk, you might find yourself with an excess of smoked ham hocks. They’re rich, flavorful, and perfect for creating a deeply savory homemade stock that’s ideal for canning. Whether you're preparing for the colder months or just want to add something special to your soups, stews, and even mashed potatoes, ham stock is a powerhouse ingredient.

Ingredients I Used for My Ham Stock
This recipe is all about maximizing flavor and using what you have on hand. Here's what went into my batch:

3 smoked ham hocks

Fresh herbs from my garden: parsley, thyme, and rosemary

Garlic cloves

4 sweet onions

Dehydrated parsley (home-dried)

Sea salt

Black pepper

A pinch of turmeric (for added health benefits)

Water (to fill the canner to the max fill line)

Cooking Method: Low and Slow
I used my Ball® electric canner—yes, the one typically reserved for water bath canning—and it worked like a dream. I started the process yesterday morning, letting everything simmer low and slow all day and overnight. By morning, the house smelled incredible. Seriously, if we had smell-o-vision, you'd be swooning.

Straining and Canning
Once the stock finished cooking, I turned off the heat and let it cool slightly. The fat naturally rose to the top, which made straining easy. I used a quart-size Ball® canning jar fitted with a funnel and cheesecloth to strain the liquid directly from the pour spout. Each jar was filled with a one-inch headspace.

All the herbs, ham hocks, and big onion chunks were removed to keep the jars clear and the drain unclogged. What I ended up with was a rich, golden broth that looked like liquid gold—absolutely beautiful and fat-free.

Estimated Yield and Storage
Based on what I processed, I’m guessing I’ll get about 18 quarts of smoked ham stock. That’s just an estimate, but I’ll update the final count on my Facebook and Instagram pages (links below). Once canned and sealed properly, this stock will be shelf-stable and perfect to pull out all winter long.

How to Use Smoked Ham Stock
This homemade ham stock is going to shine in:

Soups and stews

Chili

Braised greens

Beans and lentils

Mashed or scalloped potatoes

Gravies and sauces

Basically, anywhere you’d use broth, this smoky, rich version will take your cooking to the next level.

Want a Full Video Tutorial?
I didn’t film the full process this time because I wasn’t sure how it would turn out—but now that I’ve tasted it, I’m hooked. If you'd like to see a step-by-step video next time I make this, drop a comment below. If enough of you are interested, I promise I’ll turn the camera on and walk you through everything from start to finish.

Final Thoughts
Using smoked ham hocks for stock is an amazing way to reduce waste and create something truly special for your pantry. The Ball® electric canner made the process seamless, and I don’t think I’ll ever go back to making broth any other way. It’s a total game changer.