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Ham Bone Stock
There are times – after Christmas for example, or after a party – when you may well have a ham bone to spare. Don't miss the chance to make this stock which will give you a basis for making soup.
Ingredients
the bones and scraps of a ham
2 celery sticks (plus leaves)
1 large carrot, split lengthways
1 leek, split lengthways
6 black peppercorns
a few parsley stalks
1 bay leaf
1 sprig fresh thyme
Place all the ingredients in a cooking pot and add 4 pints (2.25 litres) cold water. Bring everything up to simmering point, remove any scum from the surface and simmer gently, covered, for 1½-2 hours.
This recipe is taken from Delia Smith’s Christmas.
