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.

Ham Bone Stock
 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._

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