Bonnies Hambone Dinner Food

LEFTOVER HAMBONE SOUP

Steps:

• Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; set aside ham stock and discard hambone. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes. Serve immediately.

BONNIE'S HAMBONE BEAN SOUP

Steps:

• 1. Cook's Note: Technically all the ingredients are already cooked, really what you're doing is cooking the beans until tender and allowing the ham bone and bacon time to infuse the water for a rich and meaty taste.
• 2. PREPARE THE BEANS Wash and clean the beans, soak overnight according to package directions. The next day, drain the water, rinse the beans, and put them in a large pot with 6 cups of really hot water or enough to cover the beans. Simmer gently, covered with lid at a tilt, until very tender. It takes about 4 hours for beans to get done here. The package says 2 hours. So it depends on your altitude. Do not add salt to the water. Watch the beans carefully so they don't stick when they start to thicken, adding just enough water to cook them.
• 3. COOK THE BACON: Fry the bacon and remove to a paper towel to drain. Saute the celery and onions in the bacon grease until tender.
• 4. PREPARING THE SOUP: While the beans are cooking. Take the soup broth and pour it into a colander over a large soup pot. Remove the vegetables, chop them and set aside. Remove the ham from the bones and chop it, and add it to the pot of soup to simmer over low heat. Discard the bones. Add the marjoram and 1 tablespoon of chicken granules. Add the sauteed celery and onions and a tablespoon of bacon grease. Simmer a few minutes, then add the peas and cook until tender. Turn the pot to low heat to just simmer.
• 5. When the beans are tender and starting to thicken, it is time to add them to the soup. The beans are very hot, so carefully pour or ladle them into the soup pot. Heat until just hot. Garnish each serving bowl with a tablespoon of diced bacon when serving. Great with cornbread! Enjoy!

HAM BONE SOUP

Steps:

• The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
• Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
• Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
• Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
• Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.

BON BONS

Steps:

• Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
• Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.