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Old 06-19-2012, 09:37 PM   #1
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Ham Bone

So, I have two ham bones in my freezer and want to use them to make some sort of soup or stew. I assume beans are generally put into whatever broth is made? What kind of beans?

There is a lot of meat still on the bones as I was lazily cutting it off, so there will be some ham in the soup.

We are only casual split pea fans. Are there other things that go with ham bones?

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Old 06-20-2012, 04:47 AM   #2
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Re: Ham Bone

One of my favorite Ham and Bean REcipes!

Southern Ham and Beans:
Ingredients
• 1 pound dry pinto beans
• 8 cups water
• 1 large, meaty ham hock
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
Directions
1. STOVETOP DIRECTIONS:
2. Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
3. Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
4. Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.
5. CROCKPOT DIRECTIONS:
6. Soak pinto beans in covered water all night. Drain and throw in crockpot. Throw all the other stuff in crockpot and cook 8-10 hours.

Ham and Lentils are good too.
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Old 06-20-2012, 12:31 PM   #3
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Re: Ham Bone

Here's mine! Very similar to pp.

15 Bean Soup

10 Servings

2 cups mixed variety dried beans
ham, ham hocks or ring of smoked sausage, chopped
1 large onion, chopped
15 ounce can tomatoes
1 teaspoon chili powder
1 teaspoon lemon juice
1 clove minced garlic
Salt and pepper to taste

Place beans in a 2 quart pan, cover with water. Soak overnight.

In morning, drain and put in dutch oven. Add 2 quarts of water and meat. Bring to a boil, then simmer for 2 1/2 - 3 hours. Add remaining ingredients. Simmer 30 minutes.
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Old 06-20-2012, 12:31 PM   #4
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Re: Ham Bone

DP

Last edited by hbee; 06-20-2012 at 12:42 PM.
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Old 06-20-2012, 03:16 PM   #5
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Re: Ham Bone

Quote:
Originally Posted by hbee View Post
Here's mine! Very similar to pp.

15 Bean Soup

10 Servings

2 cups mixed variety dried beans
ham, ham hocks or ring of smoked sausage, chopped
1 large onion, chopped
15 ounce can tomatoes
1 teaspoon chili powder
1 teaspoon lemon juice
1 clove minced garlic
Salt and pepper to taste

Place beans in a 2 quart pan, cover with water. Soak overnight.

In morning, drain and put in dutch oven. Add 2 quarts of water and meat. Bring to a boil, then simmer for 2 1/2 - 3 hours. Add remaining ingredients. Simmer 30 minutes.
When soaking beans overnight, do they have to be refrigerated? I see conflicting info all the time, and that's largely what stops me, because I don't have room in the fridge to soak a huge dutch oven of beans.
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Old 06-20-2012, 03:18 PM   #6
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Re: Ham Bone

Quote:
Originally Posted by Hungry Caterpillar View Post
When soaking beans overnight, do they have to be refrigerated? I see conflicting info all the time, and that's largely what stops me, because I don't have room in the fridge to soak a huge dutch oven of beans.
I don't. Also, I make it in the crock pot.
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Old 06-20-2012, 04:25 PM   #7
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Re: Ham Bone

didn't read OP carefully. had suggested split pea..
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Last edited by expaik; 06-20-2012 at 04:28 PM.
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Old 06-21-2012, 08:41 AM   #8
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Re: Ham Bone

You can make crab soup if you don't want beans (although you could certainly ADD beans). We like MD style crab soup but hey, we are in MD.
this freezes really well too.

soup veg - diced onions, celery, carrots, some garlic, etc
I chop up some bacon too. Saute bacon and soup veg with Old Bay a few mins, add ham bone(s), a bunch of chicken stock, and a large can of peeled whole tomatoes (or whatever you have on hand really) and let it go.
Add spices or dried herbs, we add more Old Bay.
A few mins before you are ready to serve you add a head of finely shredded cabbage, this makes the soup kind of thick and yummy (also an easy way to bulk/stretch it). Some people add green beans at this point as well.
You can add halved, clean live crabs (I am assuming you could use dungeness but we use blue) OR halved, cleaned already-steamed crabs AND/OR canned meat. Totally up to you... tradition says LIVE she-crabs but I do it all the time with pre-steamed ones and it's delish.
Cook just long enough to cook the crab/warm it through.
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