How to use ham bones and trimmings

Separate before storing

Separate clean bones, cubes and shavings or fat. Do not mix suitable trimmings with parts of uncertain storage. Trimmings add flavour in cooking even without the texture of a slice.

Bones for stock

Ask a butcher to cut the bone; do not force it with a slicing knife. Use it in stocks, lentils, chickpeas or beans and taste before adding salt.

As a cooking option, blanch briefly, discard that water and make the stock with fresh water and vegetables. Remove the bone once it has contributed aroma.

Cubes and shavings

Use small cubes with onions, broad beans or mushrooms. Add shavings with the residual heat of rice, soup or vegetables to avoid toughening them. For croquettes, add them to béchamel off the heat.

Fat in small amounts

Clean, suitable white fat can flavour a sauté. Use it sparingly. Do not use yellow, rancid or unusually smelling fat.

Storing trimmings

Use clean, separate containers labelled with dates. Refrigerate or freeze promptly according to applicable instructions. Keep things clean and separate to prevent cross-contamination. Do not use trimmings of uncertain safety. [1]

Common questions