Combine all ingredients into a large stockpot and bring to a boil. Once boiling, reduce to simmer and simmer for at least two hours (or until ham falls from the bone). Remove from heat.
Remove the bones, celery, onion and bay leaf from the stock pot.
Strain the stock in batches through a gravy separator, or through a doubled-over cheesecloth or strainer/sieve to remove any remaining particles.
Allow the stock to cool until the fat solidifies and can be skimmed off; skimming off the fat once cooled.
The stock can be stored in freezer containers leaving 1″ headspace, or processed in prepared hot canning jars with 1″ headspace in a pressure canner at 10 pounds pressure for 20 minutes for pints or 25 minutes for quarts.
Helpful Hints
If you have a deep steamer basket for your stock pot, place all ingredients in the steamer basket and submerge in the water in the stockpot to make straining your raw ingredients and soup bones out of the finished stock easier.
This recipe can also be made in a crockpot, cooking on high for at least 8 hours.
Ham hocks can also be used for this recipe, but you will need to also remove all the ham that has fallen off the bone in step 2. Meat can be reserved for another recipe.