The Cottage Smallholder

Hello there .  How about popping along to the Introduce Yourself thread at the top of the page and telling us a bit about yourself?

Meanwhile, your query re the ham stock......I always keep the stock after boiling a ham/bacon joint, it makes the most fabulous tasting pea soup - in fact, any veg soup will benefit from using the stock.  Or you could use it to cook pasta or rice in, or make a white/cheese/onion sauce using half milk/half stock - all things I do frequently.  If I'm not going to be using the stock within the next day or so, I boil it rapidly to reduce and concentrate it and freeze it in a plastic tub.  Hope this helps give you some ideas.