That's awesome!

I had a hambone left over from a shank, so I tossed it in the crock-pot with some veggies and bay leaves and peppercorns and filled it to the brim with water. Left it on 'low' for 12 hours. I dumped the liquid into a pot, and refilled the crock-pot and did it all again with the same bone, 3 times. The first batch of liquid made Redeye ham and bean soup, and I canned the rest of the stock. I got nine quarts of stock, all told. Not bad for one big bone and some scraps!