Homemade Ham Stock

  Don't throw away that leftover Ham Bone!!  Use it to create this great & flavor filled stock! Even better in 15 Bean & Ham Soup *recipe here. ~Enjoy! Diane 

Ham Stock
Updated with InstaPot Directions Below! 

Ingredients: 
1 large, meaty ham bone
2 quarts water, plus 2 cups
1 large onion, peel left on, chopped in quarters
3 large carrots, cut in 1/2
3 celery stalks, cut in 1/2
2 tsp kosher salt or sea salt
2 tsp course-ground black pepper
1  tsp garlic, minced
2-3 tsp chili powder

     SLOWCOOKER: Place all ingredients in a large 6 quart slow-cooker on High,  cook for 6-8 hours, or until ham is falling off the bone, Discard all solids and ham bone. Remove fat from liquid/stock using a fat separator.
Refrigerate or Freeze stock until ready to use. 

     INSTAPOT: Place all ingredients in a large InstaPot and set to cook: Meat/High, 2 hours, let InstaPot do a natural release.  Discard all solids and ham bone. Remove fat from liquid/stock using a fat separator.  I did place my hambone on the trivet in InstaPot and filled with water to the Fill Line on the side of InstaPot (which was 10 cups for me) 
Refrigerate or Freeze stock until ready to use.
  
Photos by: Diane Baker for Canning and Cooking at Home