1 medium ham bone
2-4 onions, ends and peels
2 stalks celery, ends and leafy bits
2 cloves garlic, skin on
other vegetable scraps (carrots, leeks, shallots)
In a large stock pot, place the ham bones and the vegetable scraps (approximately 2-4 cups of vegetable scrap). Cover the ham with water and place the pot on the stove over medium heat. Once the water begins to simmer around the edges, skim the surface to remove any foam or scum and turn the heat down and allow to simmer on low for 4-6 hours, stirring occasionally and skimming the surface as necessary.
Strain the bone and vegetables from the stock and allow to cool. Skim any excess fat from the top once cool. Store stock in the refrigerator for a few days or freeze for up to three months.
Makes 3-4 quarts ham stock.