Every year, the Joseph family gifts a full holiday meal to each Cincinnati police officer as a show of gratitude for their service to the city. This year we chose a ham as our meat and I prepared it for our Christmas Eve dinner.
There is inevitably lots of ham leftover, and a lovely bone. I searched the pages of Pinterest for a soup recipe to try using the bone. Initially I was thinking black bean soup. However, since it is Christmas day, going to the grocery is not an option so I had to find one that called for ingredients I had on hand.
I landed on this recipe: Leftover Hambone Soup on a site called Damn Delicious. What follows is my modified recipe, based on what I had on hand.
Ham Bone & Veggie Soup
- 6 cups ham stock (hambone + about 7 cups water)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3/4 white onion, diced
- 4 scallions, chopped
- 2 carrots, diced
- 4 medium red skin potatoes, peeled and diced (the last 4 of my garden potatoes)
- 1 can corn
- 1/2 teaspoon dried thyme leaves
- 2 bay leaves
- salt and pepper, to taste
- 1-1/2 cups leftover diced ham
- Put the hambone in a large pot with enough water to cover the bone halfway, about 6-7 cups. Bring to a boil, reduce heat and simmer until very fragrant (about 1 hour). Remove and discard hambone. I did this part last night then let stock cool and refrigerated it overnight. In the morning, the fat had risen to the top and could easily be skimmed off.
- Heat oil in a large pot over medium heat. Add garlic, onion, scallions, carrots and potato. Cook 2-3 minutes, until onions have become translucent.
- Add 6 cups ham stock, 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 15 minutes).
- Remove bay leaves, stir in ham and heat through, about 1-2 minutes.