Recipe by Jellyqueen
We always have those left over ham bones and I hate not to put them to good use. This is a great way to make use of them.
Top Review by RSL
This is really great stuff. I used this recipe as a base - I'm not sure how large my ham bone was, but it was pretty good sized and I had quite a bit of meat leftover on it. I tossed it in my dutch oven, rough chopped an onion, 2 carrots, and 4 pieces of celery (it was pretty small), added a few peppercorns, bay leaves, parsley, and water to cover. I brought to a boil, reduced to a simmer, and let it cook for probably 2 hours, loosely covered. I strained it out and picked the meat off the bone, and both the meat and the stock taste really incredible. It's cooling now, then I'll skim off the fat, and freeze for future recipes. I'll end up with about 6 c. of stock, I think. Yum!
- 907.18 g ham, with ham bone
- 1182.95 ml water
- 1 large carrot, sliced into large chunks
- 1 large onion, quartered
- 4 stalk celery, coarsely diced
- 2.46 ml dried parsley, crushed
- 1 bay leaf