Ham Stock


1 Smoked Ham Hock
1 Pork Neck Bone
1 Yellow Onion (Halved, Skin On)
2 Celery Ribs
1 Carrot
1 Bay Leaf
10-15 Black Peppercorns


  1. Add all ingredients to the crock-pot and add enough cold water to cover by 2 inches.
  2. Cook on high for 2 hours.
  3. Remove vegetables.
  4. Reduce heat to low and cook for an additional 10 hours.
  5. Strain stock and refrigerate overnight.
  6. Scrape any fat which has collected on the surface.