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Ham Soup Stock
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! |
Ham Soup Stock
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Ham Soup Stock
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! Or Navy bean soup https://www.tasteofhome.com/recipes/...ate-bean-soup/ this is a basic recipe. a lot of recipes contain chopped carrot as well. search the 'Net for Senate Bean Soup. They all end up in basically the same place, some are just fussier than others. Good tasting. Janet US |
Ham Soup Stock
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 |
Ham Soup Stock
On Tue, 13 Apr 2021 09:56:51 -0600, US Janet 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! > > Or Navy bean soup > > https://www.tasteofhome.com/recipes/...ate-bean-soup/ That's U.S. Senate bean soup (not to confused with navy bean soup), and appropriate even more now than in the early 1900's. They've been eating a lot of beans in Congress the past decade as evidenced by their endless supply of farts. Here is the official U.S. Government-Endorsed recipes for the two main styles of Senate Bean Soup from the early 1900's. https://www.senate.gov/reference/ref.../bean_soup.htm And frankly, they both sound like shit as written. Just like our Congress. -sw |
Ham Soup Stock
On Tue, 13 Apr 2021 15:35:30 +0100, Janet > wrote:
>In article >, says... >> >> 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! > > > Make lentil soup > > large onion > carrots > can of chopped tomatoes > dried parsley > orange lentils > ham bone > stock > > Janet UK > > Sounds terrific. I often add small chunks of leftover ham, too, and a jalapeno if it gets requested. |
Ham Soup Stock
On Tuesday, April 13, 2021 at 3:39:46 PM UTC-4, Boron Elgar wrote:
> On Tue, 13 Apr 2021 15:35:30 +0100, Janet > wrote: > >In article >, says... > >> > >> 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! > > > > > > Make lentil soup > > > > large onion > > carrots > > can of chopped tomatoes > > dried parsley > > orange lentils > > ham bone > > stock > > > > Janet UK > > > > > Sounds terrific. Especially! ... with morning eggs and grits. |
Ham Soup Stock
On Tuesday, April 13, 2021 at 5:42:11 PM UTC-4, bruce bowser wrote:
> On Tuesday, April 13, 2021 at 3:39:46 PM UTC-4, Boron Elgar wrote: > > On Tue, 13 Apr 2021 15:35:30 +0100, Janet > wrote: > > >In article >, says... > > >> > > >> 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! > > > > > > > > > Make lentil soup > > > > > > large onion > > > carrots > > > can of chopped tomatoes > > > dried parsley > > > orange lentils > > > ham bone > > > stock > > > > > > Janet UK > > > > > > > > Sounds terrific. > Especially! ... with morning eggs and grits. Ooops, wrong response. |
Ham Soup Stock
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! Well, you pretty much have it in the bag there! I make stocks all the time but for this one, I find a single bone and some meat doesn't make a strong stock. I add some pork stock fixings (Minors I think for pork is what I have). 2 easy routes here. Stock takes time to develop fully. If stove topping, 2 hours at least is my rule of thumb. I use a crockpot so this one would be ready in 12-20 hours depending on types of dried beans I used. If going with canned beans: rinse them and add 2 cans of your 'stock' to 1 can broth. Your standard can has close to 16oz. If stovetopping, remove bone from broth then measure it roughly and add beans. Sometimes I like it pure just like that, adding only 1/2 onion and some minced garlic. Other times I frilll it up with some canned diced tomatoes (and the juice of those cans). Consider the RoTel ones with spices as part of that (or a knock-off version but with green chiles). My neighbor does one with spicy V8 but we need lower sodium for Don. Spices to add really depend on you and your own tastes. Think in the direction of garlic, onion, black pepper, mild chile powder. Now you also have a setup for a veggie soup (add no beans or optionally just a few at serving time like some canned black beans). This time also diced tomatoes, 1 of RoTel or similar, onion, probaly some garlic, but need to expand the veggies a bit to make it really good. Look in crisper for summer squashes (yellow/green), green beans, other cabbage types for the blending of flavors. Leek whites do well here. Carrots cut fairly thin. Thin cut turnip, thin cut radish (not too much). Pasta isn't normally added to cabbage soups but a small amount, precooked and added to serving adds interest. Bean types: Black beans heated separately and added at serving time is nice. Canned red, pinto, blackeyes. Dried, large limas, blackeyes, navy, great northern. |
Ham Soup Stock
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. > I definitely agree with that. I leave it to the OP to read the rest of your post. :) Jill |
Ham Soup Stock
On 2021-04-13 8:05 p.m., jmcquown wrote:
> On 4/13/2021 3:16 PM, Sqwertz wrote: > >> I would trim off any glazed rind before adding any scraps and bones >> to make a stock.Â* Ham glaze doesn't belong in any stock. >> > I definitely agree with that.Â* I leave it to the OP to read the rest of > your post. :) > I'm thinking that maybe simmering it in plain water for a few minutes would melt off any glaze and then you could start with the stock process. -- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus |
Ham Soup Stock
Thanks all! I think Janet's lentil soup is the winner! I have bag of
lentils in my pantry collecting dust. I didn't get to it yesterday, but stocks been simmering this morning, and should make a nice dinner. It would probably be best to let it sit overnight; perhaps soup tomorrow. |
Ham Soup Stock
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. |
Ham Soup Stock
On Wednesday, April 14, 2021 at 1:37:21 PM UTC-4, Michael Trew wrote:
> 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. Terrible idea. It would have been great one morning in a skillet cooking awhile next to salty oily hash browns and then next to two fried eggs. |
Ham Soup Stock
On 4/14/2021 1:56 PM, bruce bowser wrote:
> On Wednesday, April 14, 2021 at 1:37:21 PM UTC-4, Michael Trew wrote: >> 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. > > Terrible idea. It would have been great one morning in a skillet cooking awhile next to salty oily hash browns and then next to two fried eggs. Oh, I didn't waste the ham. I meant the chewy, fatty parts that I was reserving for stock. |
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