So we were “blessed” by a friend with a huge roast, well actually ham.
Actually it was pretty good. Made a marinade, made some sort of stir fry, made sammiches.
But not it’s pretty much gone. But not forgoten. It’s all dryed out but still good.I mean it’s preservered meat. Not fit for eating but I though, hey, stock!
Well I know from chicken stock and beef stock, etc. But I don’t know from pork stock. How do I season it? What do I throw into it when it’s done?
Thoughts?
Love,
betenoir
Make split pea, navy bean, or lentil soup with the bone in the pot.
How 'bout black eyed peas? We have some black eyed in peas. But what about the seasoning?
Thanks
I’m with the others on usage-black eyed peas would be excellent.As for seasoning,are you trying to stay to a culture/tradition?If not perhaps the only limitation would be salt since hams have that in abundance.Collards would be good to throw in.
A traditional black-eyed peas would be hambone (or ham hock), onions (chopped, “sauteed”* in a little bacon grease), beans, water, salt and red pepper flakes or cayenne pepper. Throw a bay leaf in there if you’re feeling saucy. That Yankee Emeril uses andoullie sausage, garlic and a whole host of other bells ‘n’ whistles, but he always makes things more complicated that they’ve got to be. 
Here’s some good home-cooking black eyed pea recipes.
Here’s that pervy Emeril version. (I’m joking, of course. It actually sounds very good. I’m just contractually obligated, as an AB fangirl, to bash Emeril whenever possible.)
*really “sweated”, but everyone in the world but me ‘n’ Alton Brown says “sauteed” when they mean “sweat to translucent”
Wait, is this stock from a cured smoked ham or from a fresh ham? If the former, I’d call it ham stock, if the latter, pork stock. They have very different flavors. Pork stock can be used in pretty much any recipe that calls for chicken stock. It’s fairly neutral tasting. Ham stock works best in recipes like split pea soup, navy bean soup, the sort of thing you want to imbue a smoky flavor in.