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Post-Holiday Ham Stock

A simple ham stock will enrich bean soups, linguine and clam sauce, or a pan sauce for pork chops.

Photography: Kate Mathis

Ingredients

  • Ham bone
  • Carrot, cut into pieces
  • Celery stalk, cut into pieces
  • Quartered onion
  • A few parsley sprigs
  • 2 bay leaves
  • 12 black peppercorns
  • 3 quarts water

Cook's Note

The broth can be refrigerated up to 1 week or frozen up to 1 year.

Directions

  1. Step 1

    Gently simmer ham bone with carrot, celery, onion, parsley, bay leaves, peppercorns, and water in a large pot for 2 hours. Let cool and strain, discarding the solids.

Source
Martha Stewart Living, April 2013