Johnny received a ham as a Christmas gift from his company; it weighed eight and a half pounds! That's a lot of ham for only two people! I cooked it last week and we've been eating ham sandwiches every day since. I made a breakfast strata with some of it (which we are still nibbling on), and today I made a delicious ham and bean soup. It's hearty, tasty, and good for you! Be warned, you'll need a huge pot to cook it in- it makes a very large quantity. We're planning to eat some for lunch throughout the week and freeze the rest.
Ham & Bean Soup
From allrecipes
- Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
- Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.