Once you’ve made a ham (or heated up a spiral cut ham) you are bound to have leftovers. After a couple of days, those leftovers become boring to eat. I like to make an easy ham soup. If I’m looking to score brownie point with my boyfriend I make a ham salad (he loves ham salad, but the ever mindful of what I’m eating person in me doesn’t make it often).
When I go about making something, I will google up a few recipes. 9 times out of 10 I don’t follow any of them, but they give me some good ideas on what to do. I try to take the best pieces out of each and come up with something of my own. Most ham recipes call for bay leaf and white beans. I didn’t happen to have either in the house, so I came up with the recipe below.
A few notes about my cooking. My mom was the chef of the house. A very typical Italian who stayed home and cooked for hours on end to give her family the best meals. She was amazing at it. I’m not. My dad also likes to cook and he is all about the presentation. I like things to look pretty, enticing the palate, but I don’t go nuts if they aren’t perfect. My style is that of the “lazy cook”. I want to feed my family healthy meals, but I don’t want to have to spend the day in the kitchen to do it. I take lots of shortcuts, most work, some don’t. I’ll share some of the stories in blog posts.
Easy Ham Soup
- Leftover ham and ham bone
- 1 cup diced Carrots
- 1 cup diced Celery
- 1 onion diced
- 2 Potatoes diced
- Pepper (I’m leaving out salt because ham tends to be salty, but feel free to add to your taste).
Take your ham bone and put it in a pot of water, covering about ½ to ¾ of the bone. You should have about 6 cups of water. My bone usually has meat left on it which I don’t bother to take off.
Let that simmer for about an hour, or until your house smells like ham
Take the bone out. Cut meat off the bone and use for soup. If the meat is fatty, then toss it and use 2 cups of your leftover ham. Note: If you have used a spiral cut ham, there is no way you can make it look diced and pretty.
The stock will be cloudy. You can strain it if you want. I don’t bother, but it makes for a prettier soup.
Toss in the remaining ingredients and let simmer covered.
I like covering soups as it seems to allow the flavors to meld together. Plus it holds in the heat, so I can cook at a lower temperature and things still get done. The only time I leave something uncovered is if I want the moisture to boil off some. I have no idea if I’m right, but it seems to work.
While your soup is simmering, mop the floors or go play with the dog. You can also use the time to start the laundry or write up a blog post (as I am doing now).
Your soup is done when the potatoes and carrots are soft. Now you have some options on presentation.
You can serve the soup as is and it will be delicious.
You can also scoop out the potatoes, smash them, mix them with some milk or sour cream and return it to the pot for 10 –15 min. This will make the soup a little creamier.