Add the bone (I like leaving a little bit of meat attached) to the slow cooker insert along with a few veggies and herbs, plus water...then cover and leave it for at least 18 hours, but up to 24. Then you simply strain it and it's ready to use in soups, stews, and other comforting dishes to sustain you through the cold months.
You can also store the cooled stock and freeze it for using later. If you're lucky, you'll get a nice, jellied stock like you see in the photos—full of collagen and health benefits of the gelatin pulled from the marrow and cartilage of your ham bone!
Use the ham bone left over from making these ham recipes for making stock:
Use the finished ham stock to make these soup recipes:
- Lentil Soup with Chorizo
- (Almost) Nigella's Black Bean Soup
- Hearty Ham and Split Pea Soup
- Creamy Ham and Greens Noodle Soup (variation: Creamy Noodles with Ham and Greens)