![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zRujERVzg1p4CVHhzn9xTamQd_1pEmgWCz-lk9e-GqsAt6LXyYQ14613SLhSzNnX07Ig5N-QVJ9tS5itQopHa3Vo6pBBrpiZ6zOZ6ua4E6NFrUZY73xcuDmlneXRfFwEqi5Hp_wf2OK8/s320/April+2011+001.jpg)
Friday, April 22, 2011
Ham Week - Stock & Meat
This is what my ham bone looks like after I let it simmer overnight in water and juices.
After it cools enough to handle, I pull out the bone and set aside the meat for soup.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zRujERVzg1p4CVHhzn9xTamQd_1pEmgWCz-lk9e-GqsAt6LXyYQ14613SLhSzNnX07Ig5N-QVJ9tS5itQopHa3Vo6pBBrpiZ6zOZ6ua4E6NFrUZY73xcuDmlneXRfFwEqi5Hp_wf2OK8/s320/April+2011+001.jpg)
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