Tuesday, January 17, 2012
Ham bone soup
If you've ever had a left over portion of baked ham with the bone, then you'll know there is a good deal of meat that is usually left on the bone especially with shank end ham which is tricky to carve. Don't throw this part away it is perfect for ham bone soup. Ham bone soup is essentially taking the leftover portion of a baked ham with the bone and cooking for a long period of time to boil the meat off of the bone. In this process you extract all remaining flavor from the bone and any remaining meat. One great way of doing this is with a 7 quart crock pot.
Place your ham bone with any additional meat left on it into a crock pot with about 4-6 cups of water. Season with a little salt and pepper. Set on high. The more meat on the bone, the more water you will need to cook it off. The end result is a rich ham stock that can be used that day. Tip: For a healthier version, cool stock and place in the refrigerator overnight. The fat will be easy to remove once it has hardened on top of the stock and you'll be ready to cook this delicious soup.
Once all the meat has cooked off the bone, remove all of the bone and make sure no smaller pieces remain.
Add in vegetables. Suggested add in ingredients:
1 bag frozen vegetables
2 cups of chopped kale
1 cup of cabbage
1 small diced onion
2 tablespoons Italian herbs
1 teaspoon garlic powder
1 ½ teaspoons of soy sauce
1 ½ teaspoons of Worcestershire sauce
Cook for an additional hour or two until kale and cabbage are fully cooked. Tastes great served with cornbread. You can use almost any types of vegetables you like in this soup so whatever you have on hand will work.