On 2021-04-13 8:05 p.m., jmcquown wrote:
> On 4/13/2021 3:16 PM, Sqwertz wrote:
>
>> I would trim off any glazed rind before adding any scraps and bones
>> to make a stock.Â* Ham glaze doesn't belong in any stock.
>>
> I definitely agree with that.Â* I leave it to the OP to read the rest of
> your post.
>

I'm thinking that maybe simmering it in plain water for a few minutes
would melt off any glaze and then you could start with the stock process.

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