Ham broth

Ham broth is a flavorful and aromatic liquid obtained from the prolonged cooking of the ham bone and trimmings, along with vegetables and spices. This broth is widely used in gastronomy to add an intense, smoky flavor to soups, stews, rice dishes, and other traditional recipes.

Origin: Ham broth has its roots in Spanish and Latin American cuisines, where the complete utilization of the ham and its parts is fundamental. In regions like Spain, Mexico, and various countries in Central and South America, it is common to prepare this broth to enrich the base of many home recipes.

Properties: In addition to its unique flavor, ham broth is a natural source of minerals like calcium, phosphorus, and magnesium, derived from the bone and meat. Its consumption adds depth and richness to dishes, and being a homemade broth, it avoids the use of additives and preservatives found in commercial broths.

Synonyms in Spanish from Latin America: Although the term "caldo de jamón" is widely recognized, in some regions it is also simply known as caldo de huesos de jamón (ham bone broth), caldo de cerdo (pork broth), or, more informally, as agua de jamón (ham water).