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Ham Stock


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800 grams ham bones (I use either all jamon Serrano bones, or a mix of jamon Serrano and Majestic ham (a wet-cured ham) bones)

2 white onions, peeled and cut in quarters

5 dried bay leaves

1 teaspoon whole black peppercorns

4 1/2 liters water (this will depend on the ham bones you use…a saltier dry-cured ham may need more water, while a milder wet-cured ham might need less)

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