Ham stock is wonderful.
I won't even bother to make Gumbo without it. But even just to cook some beans and rice in ham stock really makes it so much richer. And it's so easy.
I cooked a spiral cut ham for Easter dinner. Spent a good amount of time trying to find the smallest one available but there's still a lot left over but the kids can take ham back to school. So you cut as much ham off the bone as you can. As you see, I left a lot of ham on it, it comes off a lot easier afterward.
Put the ham in a large stockpot and cover with cold water.
Add some celery stalks - even the leftover leafy part from the celery you cut up for Easter dinner....a couple of pieces of onion, some garlic, I had a piece of red bell pepper that was getting soft.
Whatever old veggies you have that you will probably throw out in a few days - throw them in there. Add some peppercorns. Bring it all to a boil, then lower the heat to simmer, put the lid on, and go take a nap for a few hours.
You have this year's supply of ham stock.