This technique is used regardless of what type of bones or vegetables you have.
- 3 or 4 lbs combination of bones, meat or veggie trimmings (like the peels and ends of carrots, potatoes and celery)
- 1 onion, quartered
- 1 stalk celery, cut into pieces
- 1 carrot, chopped
Place the left over ham bone/chicken bones/some other bone/veggie trimmings in a large pot with water to cover.
Add onion, celery and carrot.
Bring to a boil and then simmer over medium-low heat for an hour and a half, skimming off the foam periodically.
Pour through a fine mesh sieve into a bowl and discard the solids.
If you are not using the stock right away, put it into smaller containers to refrigerate or freeze.