Waste Not, Want Not

After waiting in the forever-line at Honey Baked Ham last week, there was no way I was driving back to Texas without the leftovers. (Allowing Kansas relatives to slice off what they wanted first, of course!)

Once we were back at home, I carved and packaged the remaining slices for freezing. Even so, there was still a large ham bone and significant amounts of meat that couldn't be carved.

So I did what any sensible Honey Baked Ham loving woman would do: I made stock. I'd never made stock before, but a quick check of my 1969 Betty Crocker cookbook and Epicurious gave me a basic guideline. It couldn't be easier.

Ham Stock

• Ham bone/shank
• 2 1/2 lb ham meat
• 2 qt cold water
• 1 onion, coarsely chopped
• 2 carrots, coarsely chopped
• 2 stalks celery, chopped (including leaves)
• 1 bay leaf
• 2 t. thyme
• 3 whole cloves
• 1/4 t. fresh cracked pepper

Place ham, bone(s) and water in a large stockpot. Bring to a boil.

During the initial boil, foam will rise to the top. This is fat rendering from the meat - skim it off.

Add the remaining ingredients and simmer, partially covered, for two hours.

Pull out the bones and meat. Toss the bones and skin, reserve the meat for later. Pour remaining mixture through a fine mesh strainer. Keep the broth, toss the rest (but not the meat - remember, you're set that aside).

Shred the meat and add to the broth.

Pour the stock into freezer-safe containers and freeze until you're ready to use. I find it helpful to note the quantity in my container...I never remember quantities when I get around to using things up. While I didn't this time, you can also freeze your broth in ice cube trays for simple 1 oz (approx 1.5 tablespoons) portions.

If you're going crazy over the amazing smell, pull 3.5 cups of broth out before you fill your freezer containers. Use it to make an amazing ham and bean soup. Feed it to your beloved, who is on Week 4 of the never-ending cough/cold/please-make-this-stop-before-Sunday's-marathon.

Ham and Bean Soup

• 3.5 c ham stock
• 3 c. chopped carrots
• 1.5 c. chopped celery
• 2 cans great northern beans, drained

Combine all ingredients and bring to a boil. Turn heat down, allowing the soup to keep a low boil for 20-25 minutes. Serve with cornbread and Creole seasoning.