Hamzilla. Mom bought a 25 pound ham for Xmas Eve. Yes, 25 pounds.

C

carianna-in-wa

Well-known member
We've eaten MAYBE 5 lbs of it. Looking to start a thread for unusual ham soups. I recently made a ham and white bean soup as well as split pea, so am looking for out of the box a bit.

Hope you all are having a terrific holiday season!

 
REC: Potato Soup With Two Cheeses - I posted this soup

on food.com, formerly Recipezaar, and it got great reviews.

POTATO SOUP WITH TWO CHEESES

INGREDIENTS:

1 stalk celery, thinly sliced
1 carrot, thinly sliced
1/2 onion, sliced
1 tablespoon olive oil
2 1/2 lbs yukon gold potatoes, peeled and cubed
1 (14 1/2 ounce) can chicken broth
8 ounces cream cheese
1 cup ham, diced
3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
white pepper

DIRECTIONS:

Add olive oil to a large pot. Heat on medium and cook celery, onion, and carrot until tender.
Add potatoes and broth.
Bring to a boil, then simmer on low about 1/2 hour or until potatoes are tender.
Add cream cheese and mix until blended, then add ham and stir until heated through.
Mix in 3/4 cup cheddar cheese.
Ladle into bowls and top with remaining cheddar.

4 servings - 7 cups

http://www.food.com/recipe/potato-soup-with-two-cheeses-13647

 
Here's one from my files (haven't tried it): Ham, Potato and Leek Soup

HAM, POTATO AND LEEK SOUP

Ingredients
2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped

Directions
1. Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.

2. Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.

3. Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.

Serves 6.

Adapted from a recipe offered by Jones Dairy Farm

http://www.elise.com/recipes/archives/004310ham_potato_and_leek_soup.php

 
Do you have a meat grinder or food processor? . . .

You can grind ham up and mix it with hamburger and other ground meat to make meat loaf. I remember my best friend's mom (WAAAAy back when) making meat loaf with chubs of ground burger (beef), ground ham and ground lamb. YOu could also stuff ground ham into casings to make a kind of sausage.

I would cut the meat off of the bone, weigh and wrap well and freeze for future use. The nice even chunks you can slice for sandwiches, the uneven ones can be used for soup, stew, pot pies/savory turnovers. You can also use finely chopped ham to make -viola!- chopped ham spread and if you home preserve, you can pressure can the ham in chunks with water to make shelf-stable and use at a later date.

Use chopped ham to season: croquettes, veggies, eggs/omelettes, scalloped potatoes, just about anything with cheese, sandwiches (of course), pancakes, crepes, stuff mushrooms and potatoes with it, add it to deviled eggs. BUT it is nice not to have to continue to eat it for days-on-days-without-end, so I would be freezing/canning it if I had so much!

 
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