No pics for this recipe, but I thought I would write it up nonetheless as it is so useful for soups. At work we buy in smoked hams on the bone, and cut the meat off for customers. When we’ve cut most the meat off, what’s left is about 1.5-2 kg (3-4 lb) of bone and bits of meat and skin. We vacuum-seal them for sale, but I brought one home to make some stock. Once fully cooked down, the stock, when cool, is thick and jelly-like (from all the gelatin created from cooking the bones and skin). So here’s the recipe!
2 kg (4 lb) ham bones, with some meat left on the bones
2-3 onions (depending on size), cut in quarters.
4-6 stalks celery (including leaf), roughly chopped
1/2 head garlic, smashed
1 small bunch parsley, ripped in chunks
1 cinnamon quill
4 bay leaves
2 Tb whole coriander seed
2 Tb whole peppercorns
1/4 cup honey
1/4 olive oil
Using a large stockpot (10 L, 2.5 gal minimum), heat the olive oil under medium heat and saute the onions until soft. Add the celery and garlic and saute another 5 minutes. Add the rest of the ingredients and fill the pot full with water. Bring the pot to a boil, then cover and reduce the heat to low, cooking for 3 hours. Remove the lid, increase heat to medium-high and reduce the volume by 2/3 (to about 3 L, or just under 1 gal). This may take another hour. Once reduced enough, strain through a fine mesh (retaining any meat that is so yummy) and either store in the fridge for a week or freeze.