Ham Stock

A traditional stock which can be used as a base for a variety of dishes.

2 lbs ham, bone-in
5 cups water
1 large carrot, sliced into large chunks
1 large onion, quartered
4 ribs celery, coarsely diced
½ tsp. dried parsley, crushed
1 bay leaf

Combine all ingredients in a large dutch oven.

Cover and simmer 30-40 minutes. Strain broth and discard residue.

Cool and skim off fat.

Cover and store in refrigerator or freeze for future use.