Ham Broth

1. 1

   Add all ingredients plus 4 quarts of water to a stockpot.

2. 2

   Bring to a boil, then let simmer 2 hours.

3. 3

   Skim fat from the surface, and add more water as needed.

4. 4

   The less water in the stock, the more concentrated the flavor.

5. 5

   After 2 hours, strain bone and vegetables out of the stock.

6. 6

   Use immediately or refrigerate or freeze stock.

No nutritional information available.

No additional tips available.