We have my mom’s special holiday ham three times a year: Thanksgiving, Christmas, and Easter. My mom scores the ham and places whole cloves in the hash marks, then pours a glaze over the ham and bakes it. I am really not a huge fan of ham, but when I have a slice of mom’s baked ham and pare it with a piece of homemade nut roll covered in cream cheese…YUM! Even though I could do without the ham, one thing I do love is the soup that is made from this awesome holiday ham. The most important thing is to remember to save the drippings from the ham.
1/2 cup Heinz Yellow mustard
1 cup Brown sugar
Combined until smooth pour over your prepared ham and bake: (bake 325 F or 170 C 20 minute per pound)
After you have carved the ham, leave enough meat on the bone to make the stock. Place the ham bone in a pot along with carrots, celery, and onions. (rough chop everything because it will be strained from the broth) Cover with water and bring to a gentle simmer for 2 to 3 hours. Cool the stock and strain. Put the stock in the refrigerator overnight so you can remove all the fat from the top. Pull and shred the meat off the bone and reserve for soup.Note: if you have a large amount of broth, split into two equal batches. Freeze one half of the broth for another recipe, and make winter ham and bean soup with the remaining half.
The memories that are brought back with just smelling the stock cook are incredible. I can close my eyes and see the kitchen of the old farm house, bread covered and sitting on the radiators rising before baking and smelling the aroma of the ham and bean soup simmering on the stove.
Winter Ham and Bean Soup:
1# of Navy beans soaked over night (if you forget to soak over night no worries you can do the quick method)
Reserved ham drippings
2 cloves of garlic minced
1 cup chopped celery
4 large potatoes medium dice
4 medium size carrots medium dice
1 large sweet or spanish onion small dice
salt and pepper to taste
“Quick method for Navy beans, put beans in a pot cover with water bring to a boil for 2 minutes cover and turn off heat and let them sit for 1 hour.”
In a large stock pot, combined the stock and ham drippings and bring to a gentle simmer. Drain and rinse your prepared navy beans and add them to the pot. Simmer about an hour and then check to see if the beans have started to soften. Next add the vegetables and ham to the pot. Continue to simmer until all the vegetables and bean are soft. Serve with warm crusty bread.
Summer time Favorite
Ham, Green Bean and Potato Soup:
1# potatoes peeled medium dice
1# green beans cleaned
1 large sweet or spanish onion diced
1 Clove of garlic minced
small head of cabbage chopped (optional)
water just to cover and so you have enough broth
salt and pepper to taste
Put everything in the stock pot except the green beans and bring to a gentle simmer for 30 minutes. Check to see if the potatoes have started to soften. Now add the green beans and continue to simmer until everything is tender. Serve in bowls with a nice piece of crusty bread. This is a light fresh meal.
Note: If don’t have ham broth in the freezer or it lacks in flavor and you need more ham, you can use two ham hocks to start your recipe.