ham_stock
dosquatch 2 quarts water
1 soup bone *
1 medium onion, quartered
3 celery ribs, halved
3 carrots, halved
1 bay leaf
1/4 teaspoon peppercorn

yields about 4 cups.

* soup bone may be augmented with additional ham, ham hocks, fatback, bacon, etc as the cook sees fit.

Combine all ingredients in a large pot. Bring to a boil, reduce heat and simmer until liquid has been reduced by approximately half - 1 to 2 hours. Strain broth into a bowl and allow to cool. Cooked meat may be kept and used, otherwise discard the solid stuff.

After the broth has cooled, skim fat from top and discard.

Broth may be covered and refrigerated for a week, or frozen for several months.
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