Thread: Ham Soup Stock
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Michael Trew Michael Trew is offline
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Default Ham Soup Stock

On 4/14/2021 1:56 PM, bruce bowser wrote:
> 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.


Oh, I didn't waste the ham. I meant the chewy, fatty parts that I was
reserving for stock.