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Quart freezer bags of homemade ham stock laid flat on a granite counter, ready for the freezer.
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Overnight Ham Stock

One HoneyBaked ham bone, the usual vegetables, and a low oven overnight. Makes a little over 9 quarts for the freezer.
Prep Time10 minutes
Cook Time12 hours
Total Time12 hours 10 minutes
Servings: 9 quarts, plus a little

Ingredients

  • 1 HoneyBaked ham bone
  • 1 onion
  • A handful of baby carrots or a couple of whole carrots, cut into chunks
  • Whatever's left of a bunch of celery the ends and the center
  • 2 to 3 bay leaves
  • A scatter of black peppercorns
  • Water to fill the pot

Instructions

  • Put the ham bone, onion, carrots, celery, bay leaves, and peppercorns in a large oven-safe pot (mine's 14 quarts) and fill it with water. Cover.
    1 HoneyBaked ham bone, Whatever's left of a bunch of celery, A handful of baby carrots, 1 onion, 2 to 3 bay leaves, A scatter of black peppercorns, Water
  • Put the pot in a 210°F oven after dinner. Right before bed, if your oven shuts off after 12 hours, turn it off and back on to reset the clock. Let it go overnight.
  • In the morning, pull the bone and save the meat for beans. Strain the stock and chill it.
  • Portion into quart freezer bags (or vacuum-seal), seal carefully, and freeze flat.