Potlikker (or “pot liquor”) is the brothy, nutrient-dense liquid gold traditionally left behind after boiling greens and beans. An ingredient whose use sheds light on the complex racialized history of Southern cooking, potlikker was once valued only by diligent enslaved Africans who saved the nourishing broth for their families after cooking greens. Chef Carla Hall, for whom potlikker was an essential element of her childhood, switches up the order, making potlikker from scratch to use as an ultra-concentrated broth—for Hall, that’s often the first step in imbuing a dish with layers of meaty flavor. Here she makes potlikker with dry-cured country ham. If you can’t find country ham, smoked ham hocks will bring similar intensity.
Use this potlikker as a base for Hall’sBean and Vegetable Salad With Potlikker Vinaigrette, herSmothered Pork Chops in Potlikker Gravy, or any dish that would benefit from a rich, meaty broth.
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What you’ll need
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Large Saucepan
$60 At Amazon
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Mesh Sieve
$13 At Amazon
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Large Basting Spoon
$16.37 At Amazon
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Tongs
$21 At Amazon
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Glass Storage Container
$16 At Amazon
Ingredients
Makes about 2½ cups
Step 1
Bring ham, garlic, red pepper flakes, salt, and 1 quart water to a boil in a large saucepan. Reduce heat and simmer, skimming foam from surface as needed, 1 hour.
Step 2
Strain through a fine-mesh sieve into a medium heatproof bowl. Pick out ham and reserve for another use; discard remaining solids.
Do Ahead:Potlikker can be made 5 days ahead. Let cool. Transfer to an airtight container and chill, or freeze up to 3 months.
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