Rich Gammon Bone Broth (Stockpot Recipe)

To make a rich broth from a gammon bone, cover it with cold water in a 6–10 L stainless-steel stockpot, bring it slowly to a gentle simmer, then cook for 3–5 hours. Strain and taste before adding salt or reducing. Cool it promptly in shallow containers, then refrigerate or freeze.

A sturdy pot helps, but it cannot make up for the wrong heat or an overcrowded burner. I’ve seen cooks expect a heavy stockpot to prevent scorching, then turn the heat high and end up with a rolling boil and cloudy broth. For this recipe, steady, gentle heat matters more than pot weight.

Gammon is cured pork, so the bone may bring plenty of salt with it. That’s why this method starts without added salt and treats tasting as a key step, not an afterthought. The broth can be served on its own or used as a base for soups, sauces, and grains.

Choose the pot and gather the ingredients

A suitable stockpot gives the bone room to sit below the water line, with space to skim foam and stir if needed. Use an uncoated stainless-steel pot for this long, salty simmer. Stainless steel does not need seasoning, and a magnetic base makes the pot suitable for induction if the manufacturer confirms compatibility.

For one gammon bone, use:

• 1 gammon bone, with any meat still attached
• Cold water, enough to cover the bone by 2.5–5 cm (1–2 in)
• 1 onion, quartered, optional
• 1 carrot, cut into large pieces, optional
• 1 celery stalk, cut into large pieces, optional
• A few peppercorns or a bay leaf, optional

Use a 6–10 L (6–10 qt) stockpot. If the bone does not fit comfortably, use a larger pot or ask a butcher to cut it to size. Do not force it below the rim or fill the pot to the top; room helps prevent spills during heating.

For induction, check the pot’s label or product information. If unsure, place a magnet on the base: a firm attraction is a useful compatibility check, though the manufacturer’s guidance is best. Avoid bare aluminum or copper for a long simmer with salty liquid.

Prepare the cured bone

Gammon is cured, and the amount of salt varies by product and preparation. Soaking can help remove some surface salt, but it will not guarantee a mild broth. Keep the bone cold during any soak, and do not add salt to the pot until you have tasted the strained broth.

If the bone is very salty, soak it in cold water for 4–12 hours in the refrigerator at 5°C (41°F) or colder. Change the soaking water once, then discard it. As an alternative, briefly blanch the bone in water and discard that water before starting the broth.

Place the bone in a clean, cold stockpot and cover it with fresh cold water. Starting with cold water and a cold pot allows the contents to heat gradually. Do not preheat an empty pot for this recipe. Add optional vegetables and aromatics now, but leave out salt.

Simmer gently for 3–5 hours

A gentle simmer is a steady, low-motion cook, with small bubbles rising now and then rather than a vigorous boil. Aim for 85–95°C (185–203°F), measured in the liquid if you have a food thermometer. This range helps draw flavor and gelatin from the bone without the constant agitation of a rolling boil.

Set the pot over medium heat and bring the water up slowly. Skim foam from the surface as it forms, using a spoon or skimmer. Once the liquid reaches a gentle simmer, lower the heat to maintain it. On induction, make small setting changes; the pot and hob can respond quickly.

Simmer for 3–5 hours. Check the pot now and then to make sure the liquid still covers the bone. If it drops below the bone, add a little hot water to restore the level. Avoid pouring cold water into a hot pot, which can cause thermal stress or distortion.

Keep the lid partly on or off, depending on how quickly the liquid evaporates. A lid can help limit evaporation, but it may also make the pot heat more quickly. Adjust the burner as needed to hold a calm simmer. Do not assume that cooking longer will always improve a cured-bone broth; taste and salt level matter too.

Strain, taste, and adjust

Straining removes the bone, vegetables, and loose particles, leaving broth that is easier to portion and use. A fine sieve catches smaller bits. Taste the broth before you add salt, reduce it, or use it in another dish, since the cure may have made it salty already.

Turn off the heat and lift out the bone with tongs or a slotted spoon. Pour the broth through a fine sieve into a heat-safe container. Avoid trying to carry a full stockpot if it feels heavy or awkward; strain in batches if that is safer.

Skim fat from the surface if you prefer a leaner broth. You can skim it while warm, or chill the broth and lift off the firm fat layer later. Some fat adds body and flavor, so removing it is a matter of preference.

Taste a spoonful once it is cool enough to sample safely. If it is too salty, do not reduce it: evaporation concentrates salt. You can dilute it with unsalted water or use a smaller amount in a recipe. If it tastes balanced but you want a stronger flavor, gentle reduction is an option; taste again as it concentrates. Add salt only if needed.

Cool and store it safely

Cooling means lowering the broth’s temperature promptly so it does not sit warm for too long. Do not leave a full stockpot on the counter to cool slowly. Divide the broth into shallow containers, or set the container in an ice bath and stir carefully as it cools.

Follow this cooling schedule: cool from 57°C to 21°C (135°F to 70°F) within 2 hours, then from 21°C to 5°C (70°F to 41°F) or colder within 4 more hours. That is 6 hours total. A clean food thermometer helps you check the temperature rather than guess.

Once cool, refrigerate at 5°C (41°F) or colder and use within 3–4 days. Freeze promptly if you need to keep it longer. Leave a little space in freezer containers for expansion, and label them with the date.

Reheat leftovers to 74°C (165°F) before serving. If holding the broth hot for service, keep it at 57°C (135°F) or above. These temperatures help you manage safety during cooling, storage, and reheating.

Match the method to your kitchen

Small changes in bone size, cure, pot shape, and burner response can affect the result. The examples below are common cooking situations, not fixed outcomes. Use them to guide adjustments, then rely on the simmer, temperature, and taste of your own broth.

• A very salty bone: Soak it under refrigeration for 4–12 hours, or blanch briefly and discard that water. Start the broth without salt, then taste after straining.
• A bone that barely fits: Choose a larger stockpot or have the bone cut down. Keep it covered by 2.5–5 cm (1–2 in) of water without filling the pot to the rim.
• An induction burner that heats fast: Begin at medium, then lower the setting as the liquid approaches a simmer. Watch for small bubbles instead of relying on the number on the control.
• A broth that will become soup: Keep it unseasoned until you combine it with other ingredients. The soup may gain salt from other foods or cooking liquids.
• A batch you will freeze: Cool it in shallow containers first, then transfer it to freezer-safe portions. Smaller portions are easier to thaw and use.

For cleanup, let the pot cool before washing it with warm water, dish detergent, and a non-scratch sponge. Soak stuck-on residue in warm water rather than scraping hard. Avoid steel wool or harsh scouring that can scratch the finish. Follow the cookware maker’s limits for the pot, handles, and lid; temperature ratings vary by design.

Frequently asked questions

Do I need to add salt to gammon bone broth?

Not at the start. Gammon is cured, so the bone may make the broth salty already. Taste the strained broth first, then add salt only if it needs it.

How long should I simmer a gammon bone?

Simmer it gently for 3–5 hours, keeping the liquid at about 85–95°C (185–203°F). Longer cooking is not automatically better, especially if the broth is already salty.

Should I soak the bone before making broth?

Soak a very salty bone in cold water in the refrigerator for 4–12 hours, changing the water once. You can also briefly blanch it and discard that water.

Can I use a rolling boil?

It is better to avoid one. A vigorous boil agitates the broth and can make it cloudy. Lower the heat until only small bubbles rise now and then.

Why is my gammon broth too salty?

The bone was likely well cured, or the broth became concentrated as water evaporated. Dilute it with unsalted water, and avoid reducing it further.

Can I add vegetables and herbs?

Yes. Onion, carrot, celery, peppercorns, and bay leaf are useful options. Add them at the start, and keep salt out until you taste the finished broth.

What pot works on an induction hob?

Use a stockpot with an induction-compatible magnetic base. Check the manufacturer’s information or test the base with a magnet; a firm attraction is a useful check.

How long does the broth keep in the refrigerator?

Keep it at 5°C (41°F) or colder and use it within 3–4 days. Freeze it promptly if you need to store it longer.

How should I cool a large batch?

Divide it among shallow containers or cool it in an ice bath. Follow the two-stage cooling target: 57°C to 21°C within 2 hours, then to 5°C or colder within 4 more hours.

How hot should I reheat the broth?

Reheat leftovers to 74°C (165°F) before serving. If keeping broth hot for service, hold it at 57°C (135°F) or above.

(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)