Gammon/Apple Stock in Soup?
I have recently started cooking a gammon joint in apple juice in my slow cooker.
I’m wondering if the stock that’s left over once the gammon is cooked would be an interesting addition to soup. I have read a number of recipes for (curried) carrot and apple soup and am tempted to add my stock to that.
When I cook the gammon I simply place it in the slow cooker, pour in fresh (store bought) apple juice and 6 - 10 cloves. I cook it on high for about 4 hours then reduce to medium for another 4 hours. The apple juice and cloves give the gammon a subtle flavour but it’s not overpowering and the meat is moist and tender.
Love homemade soup!