Ham bones leftover from a city or country ham (see our favorites here) make a rich and comforting broth that works well as the backbone for rich soups or comforting risotto. You can also try cooking winter greens like collards or kale in ham broth for a tender, flavorful side dish.
I made this broth recipe as a guide. Okay so first I used 6 beers instead of water. I had some beautifull ham bones and scraps from our Christmas Ham. I added all other ingredients and boiled for 6 hours maintaining the beer level. I strained it after and blended the vegetable solids and spices with processor. Put back into broth. Diced up the ham scraps and froze it. Awesome flavor. This will be my go-to ham stock.