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.

Then I put the pot of stock in the refrigerator overnight and as it cools, the fat rises to the top of the pot.

In the morning I remove all the fat from the top of the stock and have a nice, lower-fat stock to make soup with.

Now I can make soup!

Katie