Ham Soup Stock
On Wednesday, April 14, 2021 at 1:37:21 PM UTC-4, Michael Trew wrote:
> On 4/13/2021 3:16 PM, Sqwertz wrote:
> > 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
> I threw away what glazed parts I could, and washed the rest off briefly.
Terrible idea. It would have been great one morning in a skillet cooking awhile next to salty oily hash browns and then next to two fried eggs.
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