Soup
Country Ham Potlikker
A little country ham flavors this simple broth as it simmers with garlic and crushed red pepper. Strain it before using it as the base for a dressing or gravy.
- Yield
- 2.5 cups
- Cuisine
- Southern American-inspired
Bring it to the table
A small pot with several uses
This broth starts with a quart of water and reduces as it simmers. The final yield is approximate, so measure what you need for the dish you are making.
At the table
Use chilled broth in the bean salad dressing or warm broth in the smothered pork chop gravy. Keep extra broth refrigerated after cooling promptly.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 1/2 oz country ham
- 2 cloves garlic — finely chopped
- 3/4 tsp crushed red pepper flakes
- 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
- 4 cups water
A few useful notes.
For the base batch, one 12-ounce smoked ham hock can replace the country ham. Increase that alternative proportionally for a larger batch.
Country ham is salty. Taste any dish made with this broth before adding extra seasoning.
The cooking plan
How to make Country Ham Potlikker.
Combine the ham, garlic, red pepper flakes, measured salt and water in a large saucepan. Bring to a boil, then lower the heat to a simmer.
Simmer for 1 hour, skimming any foam that collects on the surface.
Strain through a fine sieve into a heatproof bowl or jug. Discard the solids, or reserve fully cooked ham separately for another use. The base batch should make about 2 1/2 cups of broth.
Measure the broth for your recipe. If not using it right away, divide into shallow containers and refrigerate promptly, within 2 hours.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Country Ham Potlikker
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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Combine the ham, garlic, red pepper flakes, measured salt and water in a large saucepan. Bring to a boil, then lower the heat to a simmer.
- Simmer for 1 hour, skimming any foam that collects on the surface.
- Strain through a fine sieve into a heatproof bowl or jug. Discard the solids, or reserve fully cooked ham separately for another use. The base batch should make about 2 1/2 cups of broth.
- Measure the broth for your recipe. If not using it right away, divide into shallow containers and refrigerate promptly, within 2 hours.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How much broth does this make?
The base batch makes about 2 1/2 cups. Evaporation varies, so measure it after straining.
Can I use a smoked ham hock?
The base batch can use one 12-ounce smoked ham hock instead of the country ham. Strain the broth before using it.
Keep the good food going
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