- Ham bone
- Spices: peppercorns, salt, bay leaves, etc.
Roughly chop the veggies. Two celery stalks, two carrots and a large onion is about right. The ends can go in, too.
Stick your ham bone in a large crockpot. Add the veggies and spices.
Cover completely with water.
Put the lid on, and cook on high for 8-10 hours, or until the broth has developed a deep golden color and a rich flavor.
Strain your broth; allow it to cool a bit; then refrigerate it overnight.
Skim the fat off the top, in the morning.
Then, pour it into freezer-safe containers, if you won’t be using it right away.