So can some of the more knowledgeable cooks out there give me any tips here? I am a big fan of making my own soup stock whenever I've got a spare chicken carcass, and will toss it in any of my favorite soups.
However, I am currently in possession of a ham bone that needs some love. I wrapped it up and tossed it in the freezer after Easter and have been putting off dealing with it ever since. Do I just boil the bejesus out of it with random vegetable bits like I normally do? And what kind of soups is it good in? The only vague idea I have is lentil soup and I am not a huge lentil fan. Can it sub for chicken broth in my less chicken-y soups (mushroom soup maybe?) or is the flavor more dominant than I want in something that delicate?
Anyone? Anyone? I am not going to let that thing sit any longer!