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

METHOD

1. Place all ingredients into a slow cooker or stock pot
2. Cook on low, just below a simmer, for 8-12 hours
3. Strain liquid from the bone, fat and vegetables and store in fridge
4. Reheat to drink as you wish!!

BUY DEHYDRATED BONE BROTH

BUY FULLY DISSOLVING BONE BROTH POWDER