uz051235198 wrote:
> "tintalle" > wrote in message
> ups.com...
>> Hmmmm i have about two cups of leftover ham from a crockpot-cooked
>> smoked pork shoulder. I think i know what to do with it now! Yum!
>>
>
> It's even better if you lightly brown the bits in olive oil before
> you add them
> to the soup. You can always skim the extra fat. I made this week after
> Christmas
> and it was the best Navy Bean soup I had ever made. Just carrots,
> ham, and beans, salt and pepper. Amazing. I'll never use a greasy ham
> hock in Navy Bean soup again.
>
You already mentioned it. Chill the soup and any grease solidifies and
forms on the top. Then just lift it off and re-heat the soup, sans fat. It
does help to flavour the soup during the cooking process.

Jill