On a lark, I picked up the ends of prosciutto de Parma and Wesphalian ham.
After slicing off what I could to eat as a snack before the roast chicken was done, was wondering what to do with them.
Pea soup was the first thought, replacing the ham hock. (we are a family of 2+dog and cat at the moment).
What else could this be used for, or is pea soup the best use?
I used a prosciutto shank to make winter melon soup, a Chinese soup that normally utilizes Chinese cured ham. I put in the skin and fat and meat, and the taste was phenomenal.
I also rendon some of the skin for the fat, which I later use for fried rice / noodles, eggs, potatoes.
I sprinkled the crispy skin (left from rendering the fat) to mashed potatoes.