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Dec 11, 2006 09:20 PM

Ham bone help needed! (Split pea soup need not apply)

So I have a hambone with a good amount of ham still clinging to it left over from a tree-trimming party, and I HATE split pea soup. What else can I do with my bounty?


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  1. Make a pot of red beans or white beans.

    1. As someone who really doesn't like mushrooms and has had more than her share of "are you SURE you don't like mushrooms?", I am going to ask this cautiously. Maybe you should try a different split pea soup recipe? Is it a texture or a taste issue? I make mine with curry and lots of cayenne, and it comes out a lovely hammy puree. That being said, I second the navy bean soup suggestion.

      Ham bones are also good when cooking pinto beans for refrieds (if the ham isn't too honey-based).

      1. We have a family soup which we call Hooley Gooley, and I think the name comes from all the stuff that went into it...I will try to sum it up...

        1. Ham bone with whatever meat left...trim fat to some extent..
        big chunks of ham can be removed from the bone...and put into the pot...but I do try to get rid of some of the much as I can.
        2. About 1/2 cup each of about five kinds of dried need to soak...kidney, pintos, baby limas, red beans, black truly does not matter.
        3. Large can of diced tomatoes....with liquid...
        4. Celery, a couple of stalks chopped or sliced..more if you love celery...
        5. Onions...a big onion, more to taste...sliced...

        Water to cover...honestly, I cannot judge how much water...can always add more if necessary...

        hummmmmmm, trying to think of what else...carrots, but we add toward the end...

        Well...put it all into a big pot, bring to simmer, cover, simmer for a few hours...until all beans are tender...two, three...some beans will cook faster than others...such as the limas so you may add 1/2 hour into the cooking...but when they 'pop' it adds to the thickness...remember, this is 'home grown'.. You can also add a bullion cube later in the cooking if you feel it needs more flavor...or chicken...won't matter, or instead of water use reduced sodium chicken stock or part stock/part water.... Some pepper can be added, but as ham is salty I avoid any salt until the end, if needed.

        When beans are almost cooked, add some baby carrots or sliced carrots and cook until tender.

        Remove bone with ham..take off the ham, trim,cut into bite or soup size pieces.. return to the pot.

        I know, I know...a 'home grown soup' but it is truly hearty and wonderful, serve with garlic bread or any fab crusty bread and butter. The left overs will get thicker as I think the beans continue absorbing the liquid.

        We often buy ham bones just to make this soup.

        1 Reply
        1. re: Jesdamala

          We make a similar soup - try it with the juice of two lemons toward the very end and fresh parsley. Yum!

        2. Black bean soup comes out amazing well when you use a ham bone. Find a recipe that looks good for the soup and while you are cooking the beans put the ham bone in along with the onions, stock and aromatics. You can even slice off some of the ham bits and add them to the soup and the end or just put the whole bone in (pieces and all) for flavor and remove it before pureeing the beans. I don't like split pea soup either.

          1. Portugese Bean Soup - (substitute the ham bone for the ham hocks)

            12 ounces Portuguese sausage (or other garlicky sausage), sliced into 1⁄4-inch slices
            1 large onion, chopped coarsely
            2 big carrots, chopped coarsely
            4 cups chicken stock
            1⁄2 pound tomato, peeled and diced
            1 Tablespoon tomato paste
            2 or more ham shanks (smoked pork hocks)
            3 potatoes, peeled and cubed
            1-2 bay leaves
            1 teaspoon or so paprika
            chili oil or cayenne, to taste
            salt and pepper
            2 15-ounce cans dark red kidney beans
            In a Dutch oven, sauté the sausage slices with the onions and carrots over medium heat until the onion is soft, stirring from time to time. Add the remaining ingredients--except for the beans--bring to a boil, then reduce heat and simmer for 2 hours.
            Fifteen minutes before serving, remove the hocks and pick off the meat, discarding the fat and bones. Mince the meat and return to the pot with the beans, juice and all. Let simmer for a few minutes, then ladle up into bowls and dig in--'ai a ma'ona. Da best!