"Felice" > wrote in message
...
>
> "Kent" > wrote in message
> ...
>>
>> "Felice" > wrote in message
>> ...
>>> The leftovers from Senior Daughter's house included the remnants of a
>>> pre-Christmas ham that included slices for several meals and what may be
>>> the biggest hambone in the history of hamdom.
>>>
>>> I couldn't possible consume that much [boring] pea or lentil soup, which
>>> is what I would do with a more modest bone. Red beans and rice seems the
>>> likely result, but I'm open to other suggestions for a really zingy
>>> dish.
>>>
>>> Meanwhile, does anyone else like a ham sandwich with mayonnaise and
>>> well-drained sweet pickle relish? I thought not.
>>>
>>> Felice
>
>> Take the ham bone and whatever is attached to it that you're not going to
>> eat and make ham stock. I usually lightly brown the ham remnants along
>> with a whole onion for a half hour or so at 325F or so. Then plop ham and
>> onion in a saucepan, add water and simmer for 3-6 hours. Unlike fowl, ham
>> and beef bones can be simmered quite a long time to extract all the
>> flavor. Then strain, defat with a separator funnel, and reduce the stock
>> to the point where it's slightly salty, and rich in flavor. Freeze it for
>> future use, which includes sauce for the next ham, flavor enhancer for a
>> ham soup and escalloped potatoes with ham and anything else. It freezes a
>> long time without degradation of flavor. It really adds a lot to the next
>> ham you roast.
>>
>> Kent
>
> OK, that's worth a try. I've always used the bone for soups or whatever,
> but now that you mention it I can think of a number of uses for ham stock.
> Thanks.
>
> BTW, one of the leftover uses will be cut-up ham and sauteed sliced
> mushrooms in a cream sauce over cornbread. Can't wait!
>
> Felice
>
It's also a good idea to defat. We like that for almost any leftover.

Another good leftover is a ham salad sandwich.

Kent