If you de-fat the stock the fat can be saved to cook with.
The fat makes a great Bubble and Squeak!! :)
·bones from a ham or two
3 largeonions quartered
4 stalk(s)celery rough cut
4 largecarrots rough cut
1 clovegarlic crushed
3 sprig(s)each parsley and thyme
·salt to taste
How to Make Ham Stock
- Add all ingredients to a large stock pot and cover with 3 inches of water. For more flavor extraction crack the bones first.
- bring to a boil then reduce to a slow simmer for 4 to 8 hours. Add more water as needed. Strain and Cool and remove fat if desired.
- You can use as is, freeze, or process in a pressure canner at 10 psi for 30 minutes for pints or 35 Minutes for quarts.