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.
|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|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
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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