Ham Stock

1   Large Ham Bone (Smoked or Honey Baked Ham Bones Are Great To Use For This Stock)

2   Large Spanish Onions, Skin On Cut Into Large Chunks

4   Large Carrots, Unpeeled Cut Into Large Chunks

4   Celery Stalks with Leaves, Cut Into Large Chunks

1   Tablespoon Whole Black Peppercorns

2  Bay Leaves

1   Whole Bulb Garlic Cut In Half Crosswise

Place the ham bone with whatever meat and fat are attached in a large stockpot along with onions, carrots, celery, black peppercorns, bay leaves, and garlic.  Cover with water by 2 inches and bring the liquid to a rolling boil, reduce the heat to medium low and cover with a lid.  Let simmer for at least 6 hours or up to 12 hours.  Skim off any white foam that may form.  It is most important to have the stock bubbling very slowly during the cooking time.

Strain the liquid into a fine messed sieve over a large bowl.  Cool to room temperature and refrigerate.  All of the fat will come to the top.  Remove the fat and you will have a beautiful, rich, flavorful stock.  You can divide it into several air-tight containers and freezer for at least a month.

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