Use leftover ham in a delicious bean soup.
Photo courtesy QVC.
You can just enjoy so many ham sandwiches and ham scrambles with the leftover Easter ham. Here are two recipes from QVC’s David Venable, that take a different approach.
RECIPE: WHITE BEAN SOUP WITH HAM
This recipe uses the ham bone, hock, or shanks.
David comments, “Though it may officially be spring, there are still plenty of days that call for a recipe that takes out the chill. This broth-based soup is a great way to use leftover ham: It’s light enough for spring, but hearty enough to be filling.”
1 pound dry Great Northern beans*
8 cups water
1/2 teaspoon salt
1 meaty ham hock or 2-3 lbs of ham shanks
1 cup carrots, chopped
1/2 stalk celery, chopped
1 cup onion, chopped
1 teaspoon garlic, minced
1 teaspoon mustard powder
2 bay leaves
2 cups ham, chopped
Sea salt and freshly ground black pepper, to taste
Garnish: fresh parsley
*A mild, white, oval bean, similar to the white kidney bean.
1. RINSE the beans, sorting out any that are broken or discolored.
2. BRING a large pot of water to a boil. Add the salt and the beans and remove the pot from the heat. Let the beans sit in the hot water for at least 60 minutes.
3. RETURN the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce the heat to low, and simmer for 60 more minutes.
4. REMOVE the ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with salt and pepper. Garnish with fresh parsley (if desired).
RECIPE: SMOKED HAM & CHEDDAR HASH
David advises, “This hash recipe works just as well with ham that hasn’t been smoked. Try serving it as a breakfast item by throwing some fried eggs on top. Like a little spice in your hash? Add some hot sauce to the pan!”
5 medium potatoes, peeled and diced
3 tablespoons butter
1 large onion, diced
2 cloves garlic, minced
1 teaspoon paprika (preferably smoked)
6 cups smoked ham, diced
1 cup chicken broth
10-ounce can cream of mushroom soup
1 bunch scallions, sliced
Salt and pepper, to taste
2 cups sharp Cheddar cheese, shredded
3/4 cup coarse breadcrumbs (such as panko)
3 tablespoons fresh parsley, chopped
Yummy smoked ham and Cheddar hash. Photo courtesy QVC.
1. PREHEAT oven to 350°F. In a large sauce pot, boil the potatoes until fork tender. Drain the water and set aside.
2. ADD the butter to a 10″ or larger, deep nonstick skillet and melt over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, or until slightly colored.
3. STIR in the paprika and ham. Add the broth, cream of mushroom soup and scallions. Stir well to combine and bring to a simmer.
4. ADD the parboiled potatoes and stir carefully to evenly incorporate all ingredients. Season the hash, to taste, with salt and pepper.
5. COMBINE the Cheddar cheese, breadcrumbs and parsley in a small bowl and sprinkle over the top of the hash. Bake for 15-18 minutes, or until evenly browned.