Ham Stock

Make Ham Stock for your next batch of Soup.

I usually save the Ham Bone from our Holiday Ham. I just put it in a resealable freezer bag and when I am ready to make Ham Stock, I thaw it and begin the cooking process. It is quite easy to make Ham Stock. It does take a bit of time, so I make my Ham Stock a few days ahead of making my Soup, and if I have extra, I freeze the Ham Stock for another Soup recipe at a later date.

HAM STOCK

Ingredients:

• 1 Leftover Ham Bone
• 2 Whole Carrots, peeled
• 2 Stalks Celery
• 1 Small Yellow Onion, papery skin removed
• 4 Bay Leaves
• Water

1. Rough chop the Carrots, Celery and Onion.

2. Add the Ham Bone to a large slow cooker.

3. Add in the chopped Vegetables and Bay Leaves next.

4. Add enough water to just cover everything in the pot.

5. Turn the slow cooker on high and allow the Stock to cook for about 8 hours.

6. Strain the Broth and allow it to cool.

7. Once the Stock is cool, cover and refrigerate overnight.

8. The Fat from the stock will now have settled on top. Skim off the Fat with a large spoon and discard.

9. Transfer the Ham Stock to one large covered container or you can portion it out to pair with upcoming recipes. I like to put mine in glass jars with a lid and store in the refrigerator for up to a week or I put it in several covered freezer containers if I intend to keep it longer.

There are a lot of variables to determine the yield for this Stock. All Ham Bones vary in size, but the typical yield is about 4 quarts.

Recipe by: Hot Dish Homemaker