Ham Bone
I have a ham bone left over from easter. Does anybody have a wonderful soup recipe to share that calls for a meaty ham bone?
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8 Comments:
I just did a tri split pea sound with mine. This how I did it
In soup pot sauteabout 5-6 pieces of bacon and add 1 large cut up yellow onion and 2 cloves of garlic diced. Then i added 2 carrots chopped, 2 stalks of celery chopped and 4 bay leaves. Then i added the ham bone and 1 lb green split peas and 1 lb yellow split peas, 2 quarts chicken stalk some thyme, s & p, a few shots of Tabasco and turn it down to simmer put a lid on it and let cook away, stirring about every 20 minutes. You have to keep an eye on it because the dried peas suck the stock up so i had to keep adding stock and water to it. I used chicken stock and one boullion cube (chicken) and then kept adding water from there. Oh and I added about a 1/2 cup milk as well (optional). The stock part is optional as well you can use all water, veg stock, chicken stock whatever you want or combine. When the peas are soft take the ham bone out and let cool so you can handle it, then take off leftover ham off bone chop up into bite size pieces and throw it back into the soup. Taste to adjust spices and it is ready. I like to add more Tabasco to mine bowl and I serve it either with homemade croutons if I make them or oyster crackers. There are tons of things you can add to the soup as well like like leeks, corn, spinach, whatever you like. The reson that I made tri colored peas is because they only had 1 bag of the green ones left and many bags of yellow so i thought what the hell, it came out really good. Aslo you don't hae to add the bacon, it just gave it an extra smokey kick to it.
pjracz10 at 3:14PM on 04/18/09
Funny you should mention that, I'm making what people in my house refer to as death soup.
I made a stock with the ham bone, added a can of pale ale and let that simmer together. Once the stock was done, I removed the ham (I don't like the texture of the meat in the soup and most of it was gone anyways) and slowed the stock to simmer. While that was going on, I grilled some bratwurst, and roasted some garlic.
Once they cool, I'll slice the sausage and add it to the soup. THen I'll add the garlic, some shallots (I keep debating about leeks instead), potatoes, Celery and red pepper. I'm still looking for a green leafy type veggie to put in the pot though, and I'll love a suggestion.
About 15-20 minutes before I serve I'll add some cream and if it's not as thick as I'd like, I'll add some roux. When I serve it I add some good 2 year old cheddar to the top and serve it with some good fresh buns from the oven.
In the past we've added bacon, replaced the brats with garlic sausage, Italian sausage, farmer's sausage, some meat of that sort.
thepirateking at 4:00PM on 04/18/09
@thepirateking- Kale! Fantastic green for soups, especially with spicy potato and sausage. Just chop it and add near the end of cooking so it wilts well but still has some crunch. Really nice.
sadiepix at 4:05PM on 04/18/09
@sadiepix OOH, I had to wiki that but that sounds like just what I am looking for! Never heard of it before, but that sounds like the missing ingredient in my soup! Thanks a ton!
thepirateking at 4:09PM on 04/18/09
I love to throw a ham bone or ham hock in a pot of great northern beans... one of my comfort foods from childhood... a nice big bowl of beans on a cool evening, so good. Dice up an onion and toss in, cook either in crock pot or on the stove top.
Alm25 at 4:35PM on 04/18/09
When I have a hambone, it's always a tossup between navy bean soup and split pea soup. And sometimes I go wild and crazy and do a lentil soup. No recipes for any of them, it just depends on what I have on hand.
@pirateking, there's a Portugese soup that uses sausage, potatoes and kale. Google for it. It's a good combo.
dbcurrie at 5:32PM on 04/18/09
@ Alm25 did that very same thing last night.....hit the beans with some Sherry..you'll eat yourself sick!!
Markbb at 5:32PM on 04/18/09
My husband said the bean soup I made this week was the best ever. We grilled our Easter ham on the Weber, so the ham bone and remaining ham was charred with maple syrup glaze. I think this was the secret flavor ingredient! I used a package of 15-bean soup mix, but skipped the little package of "ham flavor" included with the beans. I pretty much followed the method used in the recipe on the package of beans, but added my own mix of carrots, celery, onions, garlic, and bay leaves. I soaked the beans over night, then put the beans and ham bone in a stockpot with enough water to cover. I cooked this about 3 hours, added the veggies, and cooked for another hour or so. Best the next day!
Suzzanne at 9:41PM on 04/18/09