ISO: ISO ideas for using ham broth and left over smoked ham. I have a big pot...

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michael-in-phoenix

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...of water simmering with a big ham bone in it. It is from a smoked ham, not glazed or honeyed. Basic smoked ham.

I usually make a simple ham and bean soup with a few greens added for oomph.

I'm in the mood for something different. Anyone have any ideas?

Thanks,

Michael

 
I like using ham bone broth to flavor green beans, and last time I made macaroni and cheese,

I added some bits of ham in there to give it a smokey flavor. Good!

 
Thanks Dawn. I've been using Pioneer Woman's mac and cheese recipe...

...and some of the trimmed-and-cubed ham will definitely end up there!

What type of green bean dish do you make?

Michael

 
I'm thinking of cooking some pinto beans in the broth and adding some ...

...chunks of ham to the finished dish.

I usually use great northern beans or cannellini beans for my ham and bean soup. It's been awhile since I used pintos.

We'll see.

Michael

 
I posted this on Recipezaar (now food.com), and it got great reviews- Potato Soup w/ Two Cheeses:

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

 
It's great for a soup base--try starting with sauteed onions and adding the broth with turnips,

parsnips and/or carrots. Puree and finish with a little milk or cream.

I've mixed it with bechamel, peas and diced ham or prosciutto to make a creamy pasta sauce.

Use it for half the milk in scalloped potatoes.

I love ham stock!

 
And here is Julia's split pea soup--the best! However, her original recipe calls for diced turnip

1/2 cup, along with the other veggies. I found it posted a dozen times without the turnips--why is everyone afraid of turnips?

Anyway, the nice thing about this recipe is that the ham stock is made first separately, cooked long and slow, and then the peas and vegetables are only cooked in it long enough to be tender so they retain their character

http://www.food.com/recipe/split-pea-soup-a-la-julia-child-101654

 
I freeze mine, separate the fat from the stock then use the fat to saute onions and garlic before

adding ham hock, greens and ham stock to make KILLER Greens. The pot licker alone will leave you weeping.

 
And thank you Michael for asking it. It couldn't have come up at

a better time. I had planned on making my pinto beans with my ham bone today and yesterday realized I was out of beans. I still have no car yet so I am at the mercy of when ever John is around. So this morning I made a ham stock from Julia. I will freeze in 1/2 cups and ice cube trays. Then I will take Joe's idea, replace 1/2 of the milk with it in potato gratin and Steve's idea, use ham stock when I make my green beans instead of water. And tomorrow I'm making Julia's split pea soup and will add rough diced cooked smoke sausage. I have never made a ham stock before and now I can really see soooo many places to use it. So thanks for asking.

 
The talent in this place has always been amazing. From traditional favorites to...

...Steve and his colorful descriptives, this gathering of gracious gourmands has never let THIS simple pirate down.

Michael

 
Just last week, our Farmer's Market had baby turnips...pure white and so sweet

I love them. Much better than the grown-ups. I wait for them every year. They are great raw in a salad, most think they are a very good radish. LOL

 
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