Save the ham bone from your holiday ham, and use it to make ham broth. If you do it in the crockpot it’ll practically make itself. Here’s how it’s done:
How to Make Ham Broth in the Crockpot
- Ham bone
- Spices: peppercorns, salt, bay leaves, etc.
Pick off any remaining ham, and set it aside for sandwiches. Reserve the ham bone and any skin for your broth.
Roughly chop some celery, carrots and onion to include in your broth. I used two celery stalks, two carrots and a large onion. The veggie ends can go in too, since you’ll be straining the vegetables out later.
Place your ham bone in the crockpot, and add enough water to completely cover it.
Add the vegetables, plus any spices that you’d like to include (salt, peppercorns, bay leaves, etc.).
Then, cover, and cook on high for 8-10 hours. Your broth is done when it has developed a deep golden color and a rich flavor.
Strain the ham bone, skin and veggies from your broth. I used a cheese-clothed lined colander to do this, but a slotted spoon would also work. Allow your strained broth to cool a bit. Then, cover it, and place it in the refrigerator overnight. This will give the fat time to separate from the broth.
In the morning, use a strainer, slotted spoon or fat separator to skim off the fat.
Pour your finished ham broth into freezer jars or bags; and freeze it until you’re ready to use it.
How to Use Ham Broth
Use your ham broth to …
- make soup. It’s the perfect base for both split pea soup and bean-based soups
- cook beans, rice and lentils. Just use it in place of the cooking water
- flavor greens and mashed potatoes
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