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ideas for a ham bone

tweetie Jan 31, 2006 05:56 PM

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

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  1. t
    theSauce RE: tweetie Jan 31, 2006 06:09 PM

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

    1. d
      DanaB RE: tweetie Jan 31, 2006 06:11 PM

      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
        Val RE: DanaB Jan 31, 2006 06:23 PM

        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
          Pate RE: Val Apr 19, 2007 08:13 AM

          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
            Val RE: Pate Apr 19, 2007 08:52 AM

            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
              soupkitten RE: Val Apr 19, 2007 11:36 AM

              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
                Pate RE: soupkitten Apr 19, 2007 12:34 PM

                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
                  soupkitten RE: Pate Apr 20, 2007 07:55 AM

                  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
            dhedges53 RE: Val Apr 22, 2007 04:26 PM

            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
            coll RE: DanaB Feb 1, 2006 04:59 AM

            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
              soupkitten RE: DanaB Apr 19, 2007 11:34 AM

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

              1. re: DanaB
                Gin and It RE: DanaB Apr 23, 2007 04:14 AM

                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. a
                Aaron RE: tweetie Jan 31, 2006 06:42 PM

                Stewed collard greens?

                1. a
                  Andy P. RE: tweetie Jan 31, 2006 09:46 PM

                  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.
                    kolgrim RE: Andy P. Apr 19, 2007 11:17 AM

                    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
                      jennisad RE: kolgrim Apr 22, 2007 02:18 PM

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

                  2. j
                    Janet RE: tweetie Feb 1, 2006 01:16 AM

                    Boiled cabbage and a ham bone. YUM

                    1. t
                      tweetie RE: tweetie Feb 2, 2006 04:06 PM

                      Thanks for all the advice. It's in the freezer while I decide!

                      1. s
                        swsidejim RE: tweetie Apr 19, 2007 08:18 AM

                        U.S. Capitol Navy Bean Soup


                        1. leanneabe RE: tweetie Apr 20, 2007 08:43 AM

                          I just made soup with my (frozen) ham bone from Easter. I picked up some 7-bean mix from the bulk section of the store, sauteed some onions, garlic, celery, and carrots, dumped in the rinsed beans (they were soaking while I chopped and sauteed) added beef broth and water, then nestled the bone in the middle. The ham bone adds plenty of salt and flavor, but it also added a bit of fat, so I just cooled the whole pot down and scraped the fat off later. It tastes great, though, and is a great alternative to pea soup.

                          1. Pate RE: tweetie Apr 21, 2007 06:55 AM

                            I looked through this board and then through my pantry and then made lentil soup. I didn't have any greens like soupkitten recommended but will hold that thought for next time because I think that's a good suggestion. I used my leftover ham bone from Christmas (still have my Easter ham bone in the freezer, hmmm what next?), a 24oz bag of brown lentils, 2 cans of chicken broth & water to cover, carrots, celery, onions, fresh thyme, bay leaves, and 4 jalapenos. Yummm!. The jalapenos provided absolutely no heat whatsoever (bummer), but nice flavor. I filled a blender about 3/4 full with the soup and whooshed it up and added it back to the pot to add body. Great texture. thick, but with noticable lentils. All-in-all a successful soup. I forget that it's hard to kill a bean soup, especially if there's a ham bone or ham hock involved. For what it's worth this was all done in a 30 year old crock pot.

                            1. j
                              Jimmy Buffet RE: tweetie Apr 22, 2007 02:49 PM

                              Pinto beans

                              1 Reply
                              1. re: Jimmy Buffet
                                bigjimbray RE: Jimmy Buffet Apr 23, 2007 02:11 AM

                                I`ll hang with you on the pinto`s Jimmy, the other night i cooked a pot on the speckled
                                babies with a cut up sweet onion, some retel tomato`s and peppers, and a hand full
                                of chopped cilantro, and the ham bone. my son just could`nt get enough of them.

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