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Ham Stock

1 ham bone, meaty

1 quarts water

1 small onion

3 celery tops

2 parsley sprigs

1 bay leaf

6 peppercorns

Salt to taste

1. Combine all ingredients, except salt in a soup kettle. Bring to a boil, then reduce the heat and cover. Simmer for 2 hours or longer.
2. Season with salt to taste, if necessary. Strain in a cheesecloth-lined colander. Use cooked meat and vegetables as desired.
3. Cool. Refrigerate and remove hardened fat from top of stock.
4. Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.

Makes about 6 cups.