PEA & HAM SOUP
A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 6
Steps:
- Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
- Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
- Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
- Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.
Nutrition Facts : Calories 243 calories, Fat 6.3 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 18.3 grams carbohydrates, Sugar 6.2 grams sugar, Fiber 7.3 grams fiber, Protein 28.5 grams protein, Sodium 2.1 milligram of sodium
HOW TO MAKE HAM STOCK
Steps:
- Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a 6- to 8-quart pot. Cover with 3 quarts of cold water and bring to a boil over medium-high heat. Skim off any foamy bubbles from the surface. Reduce the heat to medium low and cook for 3 hours. (You just want to see a few bubbles rise to the surface here and there.)
- Strain the stock through a fine-mesh strainer, then store in jars. The stock can be refrigerated for up to one week or stored in the freezer for up to three months.
CHEF JOHN'S HAM AND POTATO SOUP
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
- Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
- Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
- With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 42.3 g, Cholesterol 74.7 mg, Fat 24.9 g, Fiber 4.1 g, Protein 15.8 g, SaturatedFat 12.7 g, Sodium 863.6 mg, Sugar 2.2 g
HAM STOCK
The quantity of meat you'll have in your finished ham stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as hocks, which can be found at most supermarkets.
Categories Vegetable Ham Clove Simmer Gourmet
Yield Makes about 3 1/2 cups (not including meat)
Number Of Ingredients 10
Steps:
- Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.
- Discard skin and bones from shanks. Trim and coarsely shred meat, then return to stock.
LEFTOVER HAMBONE SOUP
Use up your leftover hambone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 12
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.
POST-HOLIDAY HAM STOCK
A simple ham stock will enrich bean soups, linguine and clam sauce, or a pan sauce for pork chops.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Gently simmer ham bone with carrot, celery, onion, parsley, bay leaves, peppercorns, and water in a large pot for 2 hours. Let cool and strain, discarding the solids.
HAM STOCK (PRESSURE COOKER)
This is a good ham stock for use in soups or bean dishes. The dried thyme is good for cajun type dishes.
Provided by dividend
Categories Stocks
Time 1h5m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Add all the ingredients to the pressure cooker.
- Lock on the lid and bring to pressure over high heat.
- Reduce heat to medium and cook for 1 hour.
- Let the pressure drop naturally.
- Remove the lid and strain through a cheesecloth lined colander.
- Cool in the fridge, skim off the fat, and use or divide up for freezing.
HAM HOCK STOCK
I use this stock to make collards, black eyed peas, green beans, and any other dish which you would like to have a nice, rich smoky flavor. It will freeze well for up to 4 months - I freeze it in 2 cup amounts so I can easily add it to recipes.
Provided by xtine
Categories Stocks
Time 3h5m
Yield 4-6 cups
Number Of Ingredients 9
Steps:
- Place the ham hocks in a large stock pot, and add the remaining ingredients.
- Add water to cover the hocks by at least 2 inches.
- Bring to a boil over high heat, stir and reduce heat to medium low.
- Simmer, uncovered, over medium low heat for about three hours. You want the amount of liquid in the stock pot to reduce by half.
- Strain the stock through a fine sieve into a large bowl. Cool, cover, and refrigerate overnight.
- In the morning, the fat will have solidified on top of the stock. Remove the fat from the top of the stock.
- If desired, portion the stock out into 2 cup amounts and place into freezer bags.
- Stock can be kept in the fridge for 3 days or in the freezer for 4 months.
Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 38.8, Carbohydrate 7.6, Fiber 1.9, Sugar 3.4, Protein 0.9
HAM STOCK
We always have those left over ham bones and I hate not to put them to good use. This is a great way to make use of them.
Provided by Jellyqueen
Categories Stocks
Time 40m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large dutch oven.
- Cover and simmer 30 to 40 minutes.
- Strain broth and discard residue.
- Cool and skim off fat.
- Cover and store in refrigerator or freeze for future use.
IRISH HAM STOCK
Ham Stock can be used for all entrees with beans and vegetables. I added a bottle of "Guinness Black Lager" to enhance the rich flavor of the stock.
Provided by Potagekempcc
Time 6h20m
Yield 6 quarts
Number Of Ingredients 15
Steps:
- Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer.
- Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot.
- Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes.
- Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days.
- Chef Note: Ham Stock can be frozen for 2 months.
Nutrition Facts : Calories 523.2, Fat 1.4, SaturatedFat 0.3, Sodium 327.9, Carbohydrate 76.3, Fiber 11.9, Sugar 20, Protein 9.8
EASIEST HAM STOCK
A simple stock that is pressure canned in order to be shelf stable. It's an all day or 2 day project but great for hurricane season!
Provided by Coraniaid
Categories Stocks
Time 13h30m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 4
Steps:
- Cook ham & use meat for meals for ~ a week.
- Take remaining ham & cut most of it off the bone, leaving some to cook with the stock.
- To a large pot add ham bone, 3 stalks of celery washed & snapped in half, 2 onions, skin on, chopped in half, & 5 quarts of water (or enough to cover ham bone).
- Bring to a boil.
- Reduce heat to a simmer, let simmer for 3 hours, stirring occasionally.
- Remove ham bone, celery, & onion from stock. Discard celery & onion.
- Pick meat off of ham bone & set aside. Discard bone.
- Put meat back into stock & put into refrigerator to allow fat to congeal on the surface.
- Once fat is solid on the surface, remove & discard it.
- Reheat stock.
- Sterilize 5 quart jars & heat lids/bands.
- Prepare pressure canner.
- Once jars are sterilized, fill with stock (& remaining ham bits), leaving 1" headspace.
- Clean jar rims & apply tops & bands.
- Place in pressure canner & apply pressure canner lid.
- Heat until a steady stream of steam has been produced for 10 minutes.
- Place jiggler on top at 10 lbs. & once it starts rocking back & forth allow cans to cook for 25 minutes.
- After 25 minutes remove canner from heat & let cool until pressure vent falls.
- Remove jiggler.
- Wait 10 minutes.
- Remove lid & take jars from canner.
- Set on a clean, dry, flat surface & allow to cool for 24 hours.
- Remove bands, wipe jars down, and put away.
Nutrition Facts : Calories 105.6, Fat 3.9, SaturatedFat 1.3, Cholesterol 35.4, Sodium 1045.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 15.4
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- Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).
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- Combine 16 cups water, ham bone, onions, celery, and carrot in a large stockpot over medium. Bring to a simmer, skimming off scum that rises to the top. Add peppercorns, parsley, thyme, and bay leaves. Reduce heat to low, and cook until ham bone meat is pale and broth is fragrant, 3 to 4 hours. Remove from heat, and season with salt to taste. Let cool. Pour cooled broth through a fine wire-mesh strainer over a bowl. Discard solids.
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- Spicy Black Bean Soup With Ham. This aromatic Southwestern black bean soup is flavored with lots of pantry spices, a savory ham bone, and vegetables. It begins with dried black beans, which cook slowly with other ingredients, including optional sherry or white wine to taste.
- Classic Split Pea Soup With Ham. Split pea soup cooked with a ham bone is a comfort-food favorite and makes a great thermos lunch on cold or rainy days.
- Green Tomato Soup With Country Ham. Want a new way to use up those green and red tomatoes in your garden? Turn them into a healthy lunch or dinner soup with this recipe.
- Creamy Potato Soup With Ham. This chunky potato soup with ham puts an American twist on the classic French vichyssoise. Loads of diced ham goes into the rich and robust bowl, along with potatoes, carrots, onion, heavy cream, and vegetable broth.
- Lima Bean Soup With Ham. Lima beans are an excellent source of fiber and a popular ingredient in the American South. This soup combines frozen lima beans with diced ham, vegetables, dried majoram, and fresh parsley for a home-style bowlful that makes a super meal with biscuits or cornbread for dipping.
- Slow Cooker Black Bean Soup with Ham. A potluck favorite, this black bean soup is easy to prepare when using a slow cooker. Be sure to make time for soaking dried beans overnight before adding to your crockpot in the morning with other ingredients.
- Green Pea and Ham Soup. When you don't have time to make traditional split pea soup, this recipe offers a fabulous shortcut. Frozen green peas combine with diced cooked ham, chicken or beef stock, and a few other simple ingredients to form a filling version that's ready in 30 minutes.
- Senate Bean Soup With Ham. Enjoy the classic American soup served on Capitol Hill from the comfort of home. Dried navy beans are first soaked, then cooked on the stove until tender.
- Potato and Ham Soup With Cheese. Stovetop potato soup with diced ham and cheddar cheese is simple to prepare and easy on your grocery budget. It's also a great way to use up leftover cooked ham from holiday meals.
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