Making Stock from a Ham Bone
If you ever eat spiral ham for dinner - please don't throw away the bone after you are finished - Ham stock is a wonderful base for many delicious homemade soups...... like:
Split Pea Soup
Kale and Potato Soup
Cheesy Ham and Potato Soup
Creamy Asparagus Soup
(I will share these soup recipes in different posts to come)
Making Ham Stock is so easy - easier than making Chicken Stock.
Simply place the ham bone in a large stock pot (with the remaining ham and ham fat left on the bone - see the picture above). Cover the ham bone with water - (preferably filtered water). Bring to a boil and then simmer for 1 1/2 hours. Allow to cool and strain - the stock should look smooth and silky as seen in the picture below.
NOTE: It is not necessary to add vegetables and herbs at this point - they will be added when actually making the soup.
Store the stock in the fridge for no more than 5 to 7 days before making the specific soups mentioned above.