A flavorful and versatile ham broth perfect for soups, stews, or as a base for various dishes.
Place the smoked ham, carrots, onion, celery, parsley, and bay leaves in a large pot.
Cut the vegetables into large chunks to make them easier to strain later.
Pour the water into the pot, ensuring all ingredients are submerged.
Use cold water to start for better flavor extraction.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
Skim off any foam that rises to the surface for a clearer broth.
Simmer the broth gently for about 1.5 hours, allowing the flavors to meld.
Keep the lid slightly ajar to let steam escape.
Strain the broth through a fine mesh strainer, discarding the solids.
Press the solids gently to extract as much liquid as possible.
Let the broth cool to room temperature, then refrigerate to allow the fat to solidify.
Skim the solidified fat off the top before using or storing.
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