Stock

• 3–4-lb. ham shank or smoked pork shoulder
• 1 medium onion, coarsely chopped
• Stems from

1. Put all the stock ingredients into a stockpot with 20 cups of water. Bring to a boil, reduce heat, and simmer, uncovered, for 2–3 hours, or until the ham comes easily off the bone.
2. Remove the ham from the pot. Strain the stock and discard the solids. Pick the ham from the bone and set aside.
3. Rinse the stockpot and wipe dry. Return the pot to medium-hi