Description

Ham Bone Soup is a perfect way to use the bone from your holiday ham or anytime of year. This is my Mom’s recipe so we are not taking the Chicken Stock shortcut for the broth, we are making Ham Stock from scratch.

Ingredients

1 meaty Ham bone or Ham Hock 10 cups Water 3-4 bay leafs 3-4 cloves garlic Peeled but left hole) 2 cups of any type of cooked beans (I use Navy Beans) 1 medium onion (about 1 cup) , diced 2-3 carrots, diced (about 1½ cups) 2-4 stalks celery, diced (about 1½ cups) 1-2 teaspoons Salt (Or to taste) ½ -1 tsp Pepper (Or to taste) ½ teaspoon thyme ½ teaspoon rosemary ½ teaspoon cumin (optional)

Instructions

In a large heavy bottomed stock pot over medium high heat add 10 cups water, the ham bone, bay leaves and the garlic cloves. Bring to a boil then immediately reduce heat source to a simmer. Simmer for 3 hours, occasionally skimming the foam off the service if necessary. About halfway (1½ hours) if needed add some additional water to ensure you have about 8 cups of stock (I find I usually have to add 1- 1 ½ cups water) loosely cover and continue to simmer for 1 ½ hours.Three hours is the minimum you should let your stock simmer, I usually let the stock simmer for 3 ½ hours. Remove ham bone to a plate and remove bay leaves and garlic cloves. Using a couple dinner forks remove any remaining meat off the bone and pull apart. If you have not already prepared your vegetables, add the meat to your stock, cover and turn off the heat source. Add all the vegetables and seasonings to the pot, bring to a high simmer and cook until the vegetables tender (about 45 minutes). Add the two cups of beans, stir and simmer for an additional 5 minutes.

Serves

8 - 10

Additional Comments

If you want to thicken the soup, mash about ½ cup of the beans and add to the soup when you add the whole beans. If you prefer, use 2 cups diced potatoes instead of beans (Add potatoes at the same time you add the rest of the vegetables.