What soup can I make with a hambone?

That's not split pea or Navy bean?

I once added a smoked pork neckbone to a pot of chili. It added a nice richness and smokiness.

You can make a big pot of greens (collards/turnips/mustards).

A few days back I made a pot of soup with leftover chopped pork roast. I sautéed onion in some bacon fat, added a head of cauliflower broken into florets, dropped in about 1/4 cup flour (as a thickener); then added broth to cover. Brought it to a boil, and added a cubed potato. When the potato was cooked through, I tossed in a handful of chopped kale and dandelion greens and the meat and heated through. Seasoned with salt, pepper, smoked paprika, and cayenne.

Just about any kind of soup. Potato comes to mind first but you can even do a vegetable soup with ham.

Corn chowder is nice with a ham or bacon base.

Streetwiseguy wrote: Corn chowder is nice with a ham or bacon base.

Now I'm hungry.

Black eyed peas.

Mitchell wrote: I once added a smoked pork neckbone to a pot of chili. It added a nice richness and smokiness.

Yeah, I'm a big fan pf pork-based chilis. As mentioned above, ham and potato soup would be excellent.

Last soup I made with a hambone- keep in mind, I don't measure for E36 M3, so this is all to taste.

First, I made me some stock-

Hambone, carrots, celery, onions, salt, water. bring to a boil, simmer for 2-3 hours til you think it tastes good. Run the resultant mixture through a collander to pick out all the nasty bits. Grab the ham out of there, throw it back in the soup.

NEXT- we have our base. Cook off a pound of bacon (yes, bacon. Do it. Don't be a Bob Costas). set bacon aside. Or eat it. Cut up some celery onions and carrots, and throw that in the the bacon fat. We're making a mirpoix here, so if you know where that's going you can skip this next part. Render veggies down til celery is soft and translucent. Then, slowly add heavy whipping cream, butter, and flour, til you get a nice thick base. Now for the fun part.

I had a good chunk of ham left too- YMMV here. You will need-

One rutabega, 1-2lbs turnips, bag o' carrots, some ham...roughly cubed (think stew meat sized) maybe peas and corn if you're bored, and 2-3 good sized leeks. Oh, and more cream. Or milk. Milk is a lot cheaper, but it takes longer to thicken the stock. Cube up the turnips and rutabega, throw on a cookie sheet. Coat with olive oil, rosemary, salt, pepper- toss in the oven @ 350* for 20min or so to get a good roast on em. This will also make your kitchen smell awesome. In the meantime, cut the really green part off the leeks (the white part is the only good part) and slice lengthwise, then crosswise in about half inch slices. You can brown these if you want to give em a little bit sweeter flavor, but they're so mild i don't screw with it. Drink some beers while you're waiting. After the roasted root veggies come out, they should be tender, but still have a little toothiness to them, you don't want em mushy. You just want to take a bit of the rawness out, and throw a little of that rosemary in. Anyhow, once you got all that together, comes the easy part. Throw all of that, the ham, the carrots, the corn, the peas, the stock, the milk, everything, into a bigass pot. Bring SLOWLY to a boil (I can't stress this enough, scorching cream bases is the devil) and back down to a simmer. Stir frequently, allow to simmer for an hour or so. additional spices to taste, but really all you need is the indiana spice rack. Once soup is desired thickness, serve. If it isn't getting thick, you can add more flour to thicken base, but beware, too much will berkeley your soup up.

Easy button: Bob's Red Mill sells a vegetable soup mix. Throw the mix in some water and add the ham bone plus a lot of garlic salt and seasoning. Really good!

We made lentils with one. That was pretty tasty.

Kale soup. Any kind of pork bone. Add some sautéed sausage or linguica, carrots, onions, add potatoes, kidney beans and a whole E36 M3load of kale with water and/or broth, cook, eat.

Margie

2 packages Manischewitz Vegetable Soup Mix with Mushrooms. Throw hambone in crock pot with both sets of beans (keep flavoring packets out for now). Add the amount of water for 1 package of soup mix. Crockpot on high, go to work. If you have the programmable kind, 5-6 hours on high, then down to low.

When you get back to the kitchen, pull the hambone out and return any edible meat to the pot. Take a quick dredge through the soup and remove anything nasty. Stir in flavoring packets and cook for another 15 minutes. Serve with take-n-bake or fresh bread of your choice.

pinchvalve wrote:

Streetwiseguy wrote: Corn chowder is nice with a ham or bacon base.

Now I'm hungry.

Yeah. I have a half ham in the fridge right now. I figure chowder somewhere around the 28th.

In reply to Streetwiseguy:

I'm pretty sure we have a whole one in the fridge.

Toyman01 wrote: In reply to Streetwiseguy: I'm pretty sure we have a whole one in the fridge.

Yeah, but I live alone...

Streetwiseguy wrote:

Toyman01 wrote: In reply to Streetwiseguy: I'm pretty sure we have a whole one in the fridge.

Yeah, but I live alone...

There are days I wish I did.

I just carved ours. No time to make a soup before heading down to my parents for Christmas so the bone went in the freezer. I'll have to do one after we get back.

That reminds me of my favorite hambone fact: Honeybaked Ham, they of the overpriced spiral-cut pig, sells their bones, two-for-five-bucks when they have lots (like holiday season). Ask at the counter--they keep 'em in the freezer. And since their stores seem to be manned by kids with no grownup supervision, they leave an absolute E36 M3-ton of ham on them. Plenty for a nice soup AND a couple sammiches.

Margie

In reply to Marjorie Suddard:

Does the soup end up with a sweet taste to it or can you get a regular ham bone from them. I'm not really partial to sugar coated meats.

Nope, all their E36 M3ty glaze is long gone by bone time. You get a good half-pound of meat that just tastes like ham, plus a lovely bone. I just called my local store, and sure enough, they're BOGO right now. $7 for two. You'd pay more than that just for the ham that's on them.

Margie

Very cool, I'll have to give them a call the next time I need a bone.

Thanks!

Dayum, I just remembered I have a big bag of frozen clam broth and diced up little bivalve bodies in the freezer.

Gotta be better than bacon in there, right?

Marjorie Suddard wrote: That reminds me of my favorite hambone fact: Honeybaked Ham, they of the overpriced spiral-cut pig, sells their bones, two-for-five-bucks when they have lots (like holiday season). Ask at the counter--they keep 'em in the freezer. And since their stores seem to be manned by kids with no grownup supervision, they leave an absolute E36 M3-ton of ham on them. Plenty for a nice soup AND a couple sammiches. Margie

Marjorie Suddard wrote: Kale soup. Any kind of pork bone. Add some sautéed sausage or linguica, carrots, onions, add potatoes, kidney beans and a whole E36 M3load of kale with water and/or broth, cook, eat. Margie

Linguica!!!

If there's a single, solitary foodstuff that's the Portuguese culinary world's greatest secret it's the linguica.

My parents grew up in New Bedford Mass, left there nearly 60 years ago, and my mom still gets regular shipments from Gaspar's. (In New Bedford you were either a Gaspar's person or a Fragozo's person. I suspect that linguica/chourico loyalty was a fighting matter)

pea soup

Made mine last night. Ham bone with a pretty good helping of ham, half a dutch oven worth of water, half hour in added a pound or so of baby potatoes, hour in emptied the leftover veg from Christmas dinner. Corn, yam, green beans, another can of corn, sautéed an onion and 3 sticks of celery, then added a generous helping of Tiger Sauce.

Very fine.

I have a ham bone from Christmas dinner, thanks for the ideas.