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Jan 31, 2006 05:56 PM

ideas for a ham bone

  • t

Any thoughts on using a ham bone other than pea soup? Hate to throw it away. Thanks.

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  1. You can use it to flavor plain rice by cooking the bones with the rice.

    1. It's good for many soups other than pea soup -- white bean or lentil, for instance. You could also use it in black beans or southern-style greens.

      10 Replies
      1. re: DanaB

        I'm with Dana on this...try some lentil soup...this one from Epicurious uses a cinnamon stick in it ... gives it a great and different flavor! Link below. I usually use about half the water.

        Link: http://www.epicurious.com/recipes/rec...

        1. re: Val

          Dou you know if brown lentils from the middle eastern market would work here or would it just look drab? I have a pound of them I bought for lentil salad but nw I have 2 hame bones (Christmas and Easter) that I want to use and this seemed like a good use for one. I'm just curious what kind of lentils you've used for this "Hearty Lentil and Ham Soup.

          1. re: Pate

            The brown lentils will work fine...that's what I always have on hand in my pantry. It's not a beautiful dish to behold but tastes very good and I just love the cinnamon in it.

            1. re: Val

              you can also add a green before serving the soup, like chard or kale ribbons. very pretty, nutritious, traditional too. just add the greens to the soup as it is reheated for service & serve the soup when the greens are cooked.

              1. re: soupkitten

                That's a really good idea. That would be pretty and delicious. Do you think if I use something like spinach I could add it just to the a small portion before serving, will it wilt it enough? My concern is if I add kale or chard to the whole pot at once it will turn olivey color or get slimey sitting in the pot for a day or two. What would you recommend?

                1. re: Pate

                  i would rec adding the greens only to what you're serving-- so if you make a big pot o' lentil stew, but want to eat 2 portions for dinner and put the rest away to eat later in the week, measure out the portion you plan to eat, (store the rest), add the greens, and bring the heat up to just under a boil to gently cook the greens (the time will depend on what variety of greens you choose). Spinach is the ultimate super-fast cooking green (1-3 mins), so it is ideal for throwing into a solo reheated bowl of almost any kind of soup/stew. i WOULD stir the spinach into the stew at the end of reheating, it will start to wilt right away and you can serve.

          2. re: Val

            We had a Mexican restaurant here in Denver that closed a few years back that would precede every meal with a bowl of the best lentil soup I've ever tasted. I've tried dozens of recipes in an attempt to duplicate their soup. I can't wait to try your recipe.

          3. re: DanaB

            Every February I make that Senate Bean Soup with white Northern Beans, if I had a ham bone to throw in it would probably be the best ever. (Calls for smoked ham hocks but that's a little too much smokiness for me).

            1. re: DanaB

              yes, lots of traditional soups, italian soups, gumbo, lentil soup, etc.

              1. re: DanaB

                When I make lentil soup, I first simmer the ham bone in chopped canned tomatoes and water (and garlic, bay leaf, etc.) for most of the day. Then, after skimming the broth and removing the bones, I add the lentils and vegetables. This way, you get a nice rich stock without overcooking the lentils, which turn to mush in a hurry.

              2. Stewed collard greens?

                1. Hi Tweetie-san,

                  Nice big batch of Red Beans and Rice! Help the ham bone along with some andouille sausages, and it's gonna be soooo good, I guarowntee!


                  2 Replies
                  1. re: Andy P.

                    I second this. I just made an awesome batch of red beans and rice with my leftover ham bone from easter. I had no access to andouille so I used kolbasi (not precooked), which i grilled, and dried chorizo. Not traditional but delicious.

                    1. re: kolgrim

                      I concur! Red beans for sure...it is wonderful, I promise!

                  2. Boiled cabbage and a ham bone. YUM