Braising Ham in Stews for Deep Flavor
Braising ham pieces in a stew is a great way to extract rich, savory flavor while softening tougher bits. Use cured or smoked ham hocks, shanks, or diced ham for stews, beans, or soups.
Method overview:
- Start with aromatic vegetables: onions, carrots, celery, and garlic sautéed until softened.
- Add the ham pieces and briefly brown to develop flavor. If using smoked shank or hock, you don’t need to brown; simmering will release smoke flavor.
- Deglaze the pot with wine, cider, or a bit of stock to lift browned bits.
Liquid and simmering:
- Add enough stock, water, or a combination with tomatoes to cover ingredients partially. Include herbs like bay leaves, thyme, or parsley.
- Simmer gently on the stovetop or in a 325°F oven for 1.5–3 hours depending on the cut. Tougher shanks and hocks benefit from longer, low-temperature braising to become tender.
List: Typical stew timeline
- 0–15 min: Sauté aromatics. 15–30 min: Brown ham pieces and deglaze. 30–180+ min: Simmer until tender.
Finishing touches:
- Remove bones and excess fat, shred meat, and return to the pot.
- Adjust seasoning—ham can be salty, so taste before adding extra salt.
- Thicken with a slurry of flour or cornstarch if needed, or reduce the liquid for a richer sauce.
Serving suggestions:
- Serve over mashed potatoes, rice, or with crusty bread.
- Pair with greens or a simple salad to balance richness.
Braising concentrates flavor and yields tender, hearty stews. Use long, gentle heat for the best texture and taste.