James's Ham Jus
8 ounces country ham bones or smoked pork bones
(recommended: Kentucky brand)
4 cups water
1 small onion, chopped
1 rib celery, chopped
1 small carrot, chopped
1/2 teaspoon dried thyme
1 bay leaf
1 tablespoon whole peppercorns
2 cups demi-glace or very rich veal stock
For the country ham jus, combine the ham bones, 4
cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large
stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup.
Strain out the solids. Combine with demi-glace in pot and cook until reduced to
1 1/2 cups. Add salt, to taste. Refrigerate
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