Written by Alison Bell
For those that had a ham over Christmas, don't throw out the bone!!! There are so many options to use the ham bone in various bone broths, soups and stocks. Ham & Pea soup, ham and beans (the beans soak up all that salty ham flavour), traditional Chinese rice porridge (congee)... you can do almost anything!
INGREDIENTS:leftover ham bone
leftover ham fat and skin
1 onion, peeled and halved
3 garlic cloves, peeled
2 large carrots, roughly chopped
2 bay leaves
sprinkle of Italian dried herbs
Place all ingredients into a slow cooker or stock pot
Cook on low, just below a simmer, for 8-12 hours
Strain liquid from the bone, fat and vegetables and store in fridge
Reheat to drink as you wish!!