Find the recipe for Sausage and Mixed Potatoes here.
Take leftovers of that meal and add ham stock to it. Voila. Soup. Seriously. That’s it.
Of course, if you want to know how to make a delicious ham stock you can do this:
Baked Spiral Ham and Ham Stock Recipe
Place a seven to eight pound spiral sliced ham (with bone) into a roasting pan. Drizzle the ham with 1/4 cup of honey and smear dijon mustard all over the outside. Add 1/2 cup of water to the base of the pan. And about 1/2 cup of white wine (water, beer or lemon lime soda would work too). You need one cup of liquid. Seal the pan with heavy duty aluminum foil and baked at 275 degrees Fahrenheit for 2 hours. (Usually it’s 15 minutes per pound of meat.) Check the label. Make sure you are reheating a ready-to-eat ham and not cooking a RAW ham. If it’s a raw ham, I can’t help you. I’ve never made one of those. Follow the directions.
Once it comes up to temp you are ready to EAT the ham. Or pull the ham from the bone and freeze for future meals. Pour the broth from the roasting pan into a fat separating measuring cup and pour the broth into a large stock pot (discarding the fat) and add 4 cups of water. Stir and simmer for 15 minutes with the lid off. Taste it. It could be REALLY salty. If so, add more water and stir and simmer again for 15 minutes. There ya’ go. Ham stock.
Allow to cool a bit and place into quart size canning jars (leaving a full one inch of space from the top of the liquid to the rim of the jar) and place in the fridge. Once completely cooled you can place in the freezer for up to a year. I made the ham the same day I made the Sausage and Mixed potatoes so I used the broth and the leftovers and made soup. It’s a very loose broth. Crackers are this soup’s best friend.