I would like to hear from folks about their experience with ham stock.
-How have you made it, with what cuts?
-Are there substitutions, for example can you use ham ham hocks instead of a ham bone?
-Do you bake them first for a brown stock? Do you use tomato paste?
-Good soup recipes for ham stock?
-Other uses? Do you distill it down to a ham demi? Recipes for sauces?
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