Ham Stock

Total Time: 13 hrs 30 mins Preparation Time: 10 hrs Cook Time: 3 hrs 30 mins

Ingredients

• 3 lbs ham, bone in
• 3 stalks celery
• 2 onions
• 5 quarts water

Recipe

• 1 cook ham & use meat for meals for ~ a week.
• 2 take remaining ham & cut most of it off the bone, leaving some to cook with the stock.
• 3 to a large pot add ham bone, 3 stalks of celery washed & snapped in half, 2 onions, skin on, chopped in half, & 5 quarts of water (or enough to cover ham bone).
• 4 bring to a boil.
• 5 reduce heat to a simmer, let simmer for 3 hours, stirring occasionally.
• 6 remove ham bone, celery, & onion from stock. discard celery & onion.
• 7 pick meat off of ham bone & set aside. discard bone.
• 8 put meat back into stock & put into refrigerator to allow fat to congeal on the surface.
• 9 once fat is solid on the surface, remove & discard it.
• 10 reheat stock.
• 11 sterilize 5 quart jars & heat lids/bands.
• 12 prepare pressure canner.
• 13 once jars are sterilized, fill with stock (& remaining ham bits), leaving 1" headspace.
• 14 clean jar rims & apply tops & bands.
• 15 place in pressure canner & apply pressure canner lid.
• 16 heat until a steady stream of steam has been produced for 10 minutes.
• 17 place jiggler on top at 10 lbs. & once it starts rocking back & forth allow cans to cook for 25 minutes.
• 18 after 25 minutes remove canner from heat & let cool until pressure vent falls.
• 19 remove jiggler.
• 20 wait 10 minutes.
• 21 remove lid & take jars from canner.
• 22 set on a clean, dry, flat surface & allow to cool for 24 hours.
• 23 remove bands, wipe jars down, and put away.