Ham stock is made every time I make a ham. Going back to sustainable cooking, using the bone to make your own stock is economical, not to mention delicious. The meatier bone the better. Anything you trim off to make it fit to the water line go ahead and throw right back in the pot!
Ham stock is wonderfully flavored, and is utilized for several soups, Italian dishes, and makes a wonderful gravy with a bit of flour for pork chops.
Measure into 1 C. portions and freeze for easier handling and measuring later on. Another favorite method of mine is to freeze into ice cube trays and then pop the cubes into a large freezer bag. I also fill mason jars and can it (refer to your machines settings)
It’s really quite simple to make…
1 large ham bone
4 quarts water (16 cups)
1 onion, quartered
2 carrots, chunked
2 celery stalks, chunked
12 whole peppercorns
2 bay leaves
1 handful fresh or 1 Tbsp dry Parsley
Put ham into a large stock pot. Cover with water and add remaining ingredients. Bring to a boil and then reduce heat and simmer for 3 hours. Strain through a sieve. Measure and store properly. Refrigerate up to 1 week or freeze up to 3 months.