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Leftover ham bark?

k
kellysnoms Nov 25, 2010 04:14 PM

For Tgiving this year I bought a very large smoked ham to serve instead of turkey. It went over very well, and we have plenty of leftover ham to use in a variety of dishes for later. As I write this, I have the bones boiling in a pot to use for mustard greens, but I am stumped when it comes to the bark.
It seems a waste to just throw it away, as it's so full of flavor, but I have no idea what to do with it! A lot of it went to the cats (animals have Tgiving in our house, too), but I have nearly a pound of leftover bark that I would like to use for something. I didn't want to put it in my greens, as I don't think the crunchy texture would go well, but I'm sure there is some kind of use for them that I am overlooking. Any ideas?

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  1. hill food RE: kellysnoms Nov 25, 2010 08:37 PM

    I could see it in something like beans or greens, the liquid would soften it some, I'd think about anything that calls for hocks. minced up it could be interesting baked into the surface of cornbread.

    or just nibble on it like pork rinds.

    1. l
      LauraGrace RE: kellysnoms Nov 26, 2010 06:13 AM

      Well, surely you could just use it for flavor and then pull it out? That's what I'd do -- big pot of beans, and then fish out the bits.

      1 Reply
      1. re: LauraGrace
        hill food RE: LauraGrace Nov 26, 2010 06:05 PM

        I'd be tempted to leave 'em in, but you could knot them loosely in a bit of cheese cloth and that would make it easy to remove them.

      2. Cherylptw RE: kellysnoms Nov 26, 2010 07:59 PM

        I like to grind it up in my food processor and simmer it in vegetables: green beans, lima beans, dried beans, cabbage & greens (like you're already doing). Simmer it in a pot of boiled potatoes, pork chili, mix it into deviled egg filling, whisk it into a hollandaise sauce to spoon over eggs or add to a potato gratin.

        1. AndrewK512 RE: kellysnoms Nov 26, 2010 09:02 PM

          What is ham bark?

          1 Reply
          1. re: AndrewK512
            hill food RE: AndrewK512 Nov 26, 2010 10:22 PM

            Andrew: the sort of burnty edges a good glaze gives the edges of a baked ham, really similar to where on a Memphis rib the sauce caramelizes and creates a nice crunchy sweet bit that some love and others eschew because of the texture. does sort of resemble bark as the grain of the flesh gets sort of stringy and chewy.

          2. m
            mangetoutoc RE: kellysnoms Nov 28, 2010 05:26 PM

            It would be great in some pea or lentil soup, which is my immediate left-over meal for ham + bone. And, if the liquid doesn't soften it enough, you can always use larger bits and leave them out of the bowls when serving.

            1. c
              Chowstr RE: kellysnoms Nov 28, 2010 06:12 PM

              Ham bark crunch ice cream?

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