Thread: Ham Soup Stock
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Sqwertz[_53_] Sqwertz[_53_] is offline
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Default Ham Soup Stock

On Tue, 13 Apr 2021 10:13:19 -0400, Michael Trew wrote:

> I was given the ham bone from my mother's Easter dinner, and I'm making
> it into a ham stock (which I've never done with ham before). The ham
> had a brown sugar glaze on it, and some is left in the dish, so it will
> have a sweet hint to it.
>
> What's a simple, cheap soup or whatever that I can make out of it? I
> don't know the first thing about ham stock/soup, but I have left over
> bits of ham and plenty of canned beans/tomatoes/pantry staples here.
> Also a head of cabbage. Looking for supper ideas; thanks!


I would trim off any glazed rind before adding any scraps and bones
to make a stock. Ham glaze doesn't belong in any stock.

To make ham and bean soup, I and onions and celery to my ham bone
stock when I do my bean soup. Make the stock with halved onions
and broken celery on Day #1 (with the ham bone and trimmings). Then
let it fridge overnight while you rehydrate the navy, myocoba, or
canelinni beans. Then skim the fat and spent onions + celery from
the cold stock, and simmer the rehydrated beans with stock the next
day.

Add 1" chopped kale(*) with top 3/4's of stems (trim the wider
ends), fresh chopped onion, fresh chopped celery, and chop a few
slices of the leftover ham (without any rind) an hour before beans
are done (depends on size of bean you use). Then add thyme, pepper
and salt the last 30 minutes. You can optionally add chicken base in
place of salt.

(*) this is the only good use for kale that I've found and it really
works well in here.

-sw