Canning Left Over Ham!

Ingredients

• 3.5 pounds Cooked Ham (bone‑in) (cut into 1‑inch cubes; leftover Thanksgiving ham works great)
• 1 piece Ham Bone (large bone from the same ham; adds flavor to broth)
• 12 cups Water (cold tap water for the crock‑pot broth)
• 1 teaspoon Kosher Salt (optional if ham is already heavily salted)
• 2 medium Onion (chopped; adds sweetness to broth)
• 1.5 ounces Distilled White Vinegar (added to canner water to prevent jar clouding)
• 7 pieces Pint Canning Jars (new, free of chips; sterilized in dishwasher)
• 7 sets Canning Lids and Bands (Four‑Jars brand recommended; ensure proper seal)

Instructions

1. Make the Ham Bone Broth

   Place the ham bone (and any leftover bone‑in pieces) in the crock pot, add 12 cups cold water, 1 teaspoon salt, and the chopped onions. Set the crock pot to low and let it simmer overnight (about 8 hours) to extract flavor.

   Time: PT15M

   Temperature: Low (≈80°C)

2. Cube the Cooked Ham

   Remove the cooked ham from the bone, cut it into roughly 1‑inch cubes. Set aside in a bowl.

   Time: PT15M

3. Sterilize Jars and Lids

   Run the pint jars through a dishwasher cycle, then rinse with hot tap water. Keep lids in hot water until needed.

   Time: PT10M

4. Prepare the Pressure Canner

   Fill the canner with 3 L of water and add 1.5 oz distilled white vinegar to keep jars from clouding.

   Time: PT5M

5. Fill the Jars

   Using a ladle and funnel, pour hot broth into each pint jar until it is half full. Add the ham cubes, then top off with more hot broth, leaving ½‑inch headspace. Run a non‑metallic utensil around the inside to release bubbles and wipe the rims with a clean towel.

   Time: PT15M

6. Load Jars and Vent

   Place the filled jars onto the canner rack, lower the lid, and secure the 10 lb weight. Allow steam to vent steadily for 10 minutes; keep the vent open.

   Time: PT10M

   Temperature: ≈240°F (pressure canner medium‑high)

7. Process the Jars

   After venting, close the vent, bring the canner up to 10 lb pressure, then process pints for 75 minutes. Adjust time to 90 minutes if using quart jars.

   Time: PT75M

   Temperature: ≈240°F (10 lb pressure)

8. Cool Naturally

   Turn off the heat and let the canner sit until the weight drops and the jars are cool to the touch. Do NOT plunge into cold water or force the lid open.

   Time: PT30M

9. Check Seals and Store

   Remove jars with the jar lifter, place them on a towel‑covered surface, and press the center of each lid. If the lid does not flex, the jar is sealed. Store sealed jars in a cool, dark place.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g