Try this stock the next time you make scalloped potatoes and ham. Garnish with a bit of melted cheese.

1. Combine all ingredients in a large pot. Cover; simmer 40 minutes.

2. Open the pot; let mixture reduce by 1 cup. Strain broth; discard residue. Cool; skim off fat.

3. If freezing, it’s ready now. To can, pour into sterilized glass containers, wipe the rims, and cap. Process at 11 pounds of pressure for 25 minutes for pints or 30 minutes for quarts.

• MAKES 4 CUPS

• INGREDIENTS

• 2 pounds ham, with ham bone

• 5 cups water

• 1 large carrot, sliced into large chunks

• 1 large onion, quartered

• 2 stalks celery, coarsely diced with leaves

• ½ teaspoon dried parsley, crushed

• ½ teaspoon celery seed

• ½ teaspoon onion powder

• 1 bay leaf

Dried Stock

While you can try to dehydrate soup stock so it can be powdered, it’s not recommended. It takes too long to be financially viable compared to readymade items at the supermarket. This is often true with other food items that have a high liquid content.