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Ham Stock
1 ham bone with any scraps of meat attached
1 large onion, quartered - don't bother to peel it
3-4 cloves of garlic, smashed, don't bother to peel
3 bay leaves
1/4 tsp thyme leaves
1 tsp black peppercorns
1 gallon of water (about)
Use the bone and any scraps from your Christmas ham to make this flavorful
stock for cooking any bean you choose, or to make soup.
Prepare the vegetables. Combine all of these ingredients in a large stock
pot. You want the water to just cover the ham bone - about a gallon.
Bring to a full boil; reduce heat to a simmer and allow to cook for 2-3
hours.
At the end of this time, remove the bone and discard it.
Strain (through cloth) the stock into a second large stock pot and allow to
reduce by half over medium heat.
Don't bother to try to salvage any meat scraps, they will be almost
flavorless by this time.
You should have not quite half a gallon of stock, which you can then freeze
or use (the next day) to cook your choice of beans.
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