See companion Split Pea & Ham Soup recipe
Ham Bone Broth
Prep: 15 minutes plus cooling
Slow Cook: 8 hours • Makes: about 11 cups
3 sprigs fresh thyme
2 medium carrots, coarsely chopped
2 medium celery ribs, coarsely chopped
1 ham bone
1 medium yellow onion, coarsely chopped
1 bay leaf
3 quarts cold water
1/2cup fresh lemon juice
1/2teaspoon black peppercorns
1. In 5- to 6-quart slow cooker, stir all ingredients; cover and cook on high 8 hours.
2.Strain broth through cheesecloth-lined fine-mesh strainer; transfer to 2 wide, shallow 2-quart containers. Add 1/2 cup ice to each container; cool 20 minutes, cover and refrigerate overnight. Spoon fat off top of broth before using or freezing.
Approximate nutritional values per serving (1 cup):
51 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 223mg Sodium,
0g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 6g Protein
Freeze any broth you aren’t using right away in an airtight container.