On 4/13/2021 3:16 PM, Sqwertz wrote:
> On Tue, 13 Apr 2021 10:13:19 -0400, Michael Trew wrote:
>
>> I was given the ham bone from my mother's Easter dinner, and I'm making
>> it into a ham stock (which I've never done with ham before). The ham
>> had a brown sugar glaze on it, and some is left in the dish, so it will
>> have a sweet hint to it.
>>
>> What's a simple, cheap soup or whatever that I can make out of it? I
>> don't know the first thing about ham stock/soup, but I have left over
>> bits of ham and plenty of canned beans/tomatoes/pantry staples here.
>> Also a head of cabbage. Looking for supper ideas; thanks!
>
> I would trim off any glazed rind before adding any scraps and bones
> to make a stock. Ham glaze doesn't belong in any stock.
>
> To make ham and bean soup, I and onions and celery to my ham bone
> stock when I do my bean soup. Make the stock with halved onions
> and broken celery on Day #1 (with the ham bone and trimmings). Then
> let it fridge overnight while you rehydrate the navy, myocoba, or
> canelinni beans. Then skim the fat and spent onions + celery from
> the cold stock, and simmer the rehydrated beans with stock the next
> day.
>
> Add 1" chopped kale(*) with top 3/4's of stems (trim the wider
> ends), fresh chopped onion, fresh chopped celery, and chop a few
> slices of the leftover ham (without any rind) an hour before beans
> are done (depends on size of bean you use). Then add thyme, pepper
> and salt the last 30 minutes. You can optionally add chicken base in
> place of salt.
>
> (*) this is the only good use for kale that I've found and it really
> works well in here.
>
> -sw

I threw away what glazed parts I could, and washed the rest off briefly.

I've actually made knock-off Olive Garden Zuppa Toscana soup with kale.
If you've never had it, it is sliced potatoes, spicy ground sausage,
and veggies cooked in a poultry base, then chopped kale and heavy cream
cooked in the last few minutes of cook time. I likely wouldn't have
ever bought kale had it not been for that soup.