Crock Pot Ham Stock

  • Ham bones from leftover ham, with whatever ham is still attached
  • 1 bay leaf
  • 2 cloves garlic, minced
  • 2-3 celery stalks, chopped
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 1 tsp. ground black pepper
  • 1 tsp. celery salt
  • 1 tsp. Old Bay Seasoning
  • 2 tsp. Mrs. Dash Seasoning
  • Water (amount depends on the size of your crock pot)

 

  1. Place all ingredients into large crock pot.
  2. Fill crock pot with water up to about 2 inches below the top.
  3. Cover, and cook on LOW for 8-10 hours.
  4. Remove ham bones and discard. Watch for any small bones that might have separated.
  5. Take edible larger pieces of ham from crock pot with strainer spoon and set aside into freezer containers/bags for use in other recipes (like soups, etc.) Label with date.
  6. Use a measuring cup to portion off various amounts of the remaining liquid stock (be sure to include some bits of ham and veggies in each container) into freezer containers/bags. Label with date.