Ham Broth

In the same way that adding a ham bone to the cooking liquid for ham and bean soup improves the soup’s flavor, ¼ cup of ham broth for every ¾ cup of chicken broth can give a boost to potato soup, too.

Yields about 4 cups

Ingredients:

• 1 (3-pound) bone-in ham or 3 pounds of ham bones
• 1 large onion, peeled and quartered
• 12 baby carrots
• 2 stalks celery, cut in half
• 4 ½ cups water

1. Add all ingredients to the slow cooker. Cover and cook on low for 6 hours or until the ham pulls away from the bone.
2. Strain; discard the celery and onion. Reserve any ham removed from the bones and the carrots for another use. Once cooled, cover and refrigerate the broth overnight. Remove and discard any hardened fat. The broth can be kept for 1 or 2 days in the refrigerator or frozen up to 3 months.