Tag Archives: ham

Sausage and potato soup from Homemade Ham Stock

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.

Baked Mac N Cheese with Ham

After the holidays, be it Easter, Thanksgiving, Christmas, Fourth of July, New Year’s Day, I always try to stock up on the foods that were overstocked in the grocery stores. Many times you will spend three dollars a pound for a turkey but after the holidays you might see them for $ .89 a pound! So keep your eye on the ham after Easter and Christmas, the pork after New Year’s, and the beef and chicken after Fourth of July. Also, check the produce after the 4th too. Often those watermelons and cobs of corn are on the ‘not the best but still a good buy’ rack. AND the corn on the cob is usually husked for you when it’s on the day old rack! Woo hoo!

Anyway, my father-in-law came to our house for Thanksgiving. I made a turkey. But he brought a ham that he got for free through his local grocery store and I put it in the freezer. I recently got it out and thawed that bad boy and threw it in a roasting pan with a splash of pinot grigio, honey drizzled over the ham and some dijon mustard brushed on it. (Tightly sealed with foil and baked 15 mins per pound). We ate it hot that night for dinner. We ate it cold for quesadillas the next day. We ate it for breakfast piled high with an over easy egg on an English Muffin. The best part is, I pulled a bunch of the slices off for Josie’s lunches. I make her a real life “lunchamajig”. You know. Those prepackaged plastic trays with crackers and cheese and a cookie and that meat that’s perfectly round but not really identifiable. What is this? Ham? Turkey? One is the same color as the other and it almost looks like sliced hot dogs. Gross. Yeah, momma’s making Josie her own “lunchamajig”. That’s what I’m calling it.

I had a ton of ham left so I picked it all off the bone and chopped up one cup of the salty sweet goodness for the following recipe and put the rest in the freezer for many many more meals to come. Thanks father-in-law for the free ham! Maybe I’ll bring a casserole the next time we visit which includes some of your generous Thanksgiving donation!

Baked mac and cheese with ham

finished mac n cheese w ham

This recipe calls for 1 lb cooked pasta – your choice. I used mini shells. Cook until just under al dente. It will bake for awhile too so don’t over cook it at this time. A pointer: add some chicken bullion to your water before adding the pasta. Or just a tablespoon of salt. It adds so much to the flavor of the pasta if you flavor the water.

drain the pasta and put back in the pot (or in a big bowl) and add:

1 Cup sharp cheddar cheese and 1 Cup of the diced ham and toss to distribute the ham and cheese evenly.

Place the mixture into a greased 9×13 casserole dish.

Top with 1/3 Cup of dried Italian Style breadcrumbs and 1/2 Cup of sharp cheddar cheese

Top that with a couple pats of butter. Slivers of butter distributed over the breadcrumbs helps to brown the topping.

mac and cheese w ham before baking

Top with slivers of butter and drizzle with milk.

Now, pour one cup of milk (I used 2%) gently over the top of the pasta and breadcrumbs. It also helps to make the top moist and helps it crisp up in the oven.

Bake uncovered at 350F about 45 – 60 minutes until top is golden. Allow to rest for ten minutes before serving.

The creamy soft noodles and the salty ham is so yummy together. And if you chop the ham up in small enough pieces you often get a crunchy piece from the top that is a lot like BACON! Yum.

Enjoy!

 

 

Ham & bean soup

ham and bean soup with rivels

ham and bean soup with rivels

This recipe is great for that leftover chunk of ham you are tired of picking at. Boiling the broth for hours makes the meat fall apart.

Ingredients:

1 good size chunk 3-4 pounds of baked ham (it’s okay to use leftover glazed ham from a dinner. The sweet glaze flavor just helps develop the broth)

2 unpeeled potatoes cut into cubes (I used a baked one from Easter dinner and then added a raw one. The baked one falls apart and adds a starchiness to the broth that helps thicken it. The raw one cooks in the broth and is perfect alongside the beans and ham.)

8 Cups broth and water (I had 3 cups chicken broth leftover from another recipe so I used that and used water to make up the difference.) – obviously, if you have ham broth or beef broth, that would work too. Or all water would work too. You just have to add bullion or tons of herbs. Taste and adjust as you go.

2 cans white beans drained and rinsed. I used Cannellini and navy beans. You could also use dry beans and follow the directions to cook them. (Any beans would work. Well, not baked beans. That would be weird.)

You can add a carrot and a celery stalk diced, too. I forgot both. ;-)

one hard boiled egg diced

flour, salt, water for rivels

thyme, salt, pepper, ground mustard powder, rosemary, bay leaves, garlic powder, parsley, white wine, sherry vinegar, etc. whatever herbs and spices you like. Again, sprinkle, stir, taste, repeat.

Directions:

Throw the broth/water, beans, and ham into a pot. Turn it on low and put a lid on it. Cut up the potatoes, carrots and celery (if desired) and add next. Add herbs and spices and a little salt. (if you are using dried beans, and not canned beans, you should put about a teaspoon of salt in now.) Cook for about an hour on low. Stirring every once in awhile to keep it from sticking. Potatoes and beans are very starchy and will stick… Go take a nap and let it simmer for another hour or so. I usually cook my ham and bean soup for about 3 hours on low. Then at the end bring to a boil and add the rivels.

REMOVE BAY LEAVES if you used them at this point.

Pull the ham out by tongs and place in a big bowl so you can pick through it. Using two forks pull the ham apart from all the icky parts and put the ham back in the pot. Throw the rest out for a neighborhood animal to eat.

Now, if you want the soup thicker, you can use an immersion blender to break up some of the beans and potatoes. It will thicken the soup naturally. Or, you can take a scoop of beans out and place on a plate and smash the crap out of them with a fork and put them back in the soup. Either way. ;-)

Bring the soup to a boil.

Meanwhile put about 1/2 Cup of flour into a bowl, an 1/8 tsp of salt, and about a 1/4 cup of water and mix with a fork. It should be thick and sticky. If it’s too runny, add more flour. Too thick add more water. Using clean fingers or a fork grab little blobs of the flour mixture and carefully drop into the boiling broth. Don’t worry about having consistent sizes. I had one that was about 3 inches long tonight in my soup and another one that looked like a little bird with a beak and a wing. Rivels are fun. ;-)

Now add the chopped hard boiled egg.  Stir for awhile. Cook maybe 3-4 minutes at a steady boil. This cooks the flour in the rivels and breaks up the egg so the yolk is sprinkled throughout the soup.

Serve warm with crackers.