Do you ever wonder what to do with that leftover Easter ham bone Try this tasty ham and white bean soup created from ham stock to use now or later Use your favorite dried white beans My choice is Great Northern
Prep Time
11 hrs 45 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Combine ham bone and 4 quarts water in a large stock pot or Dutch oven. Bring to a boil
cover
reduce heat; simmer 10 to 12 hours. Stock can be made in advance and stored in an air-tight container in the refrigerator or freezer for longer storage.
Meanwhile
place beans in a large pot with enough water to cover; soak overnight. Drain beans; return to the pot.
Transfer ham bone to a cutting board
when cool enough to handle
remove any edible meat. Strain stock; reserve 3 quarts for soup. Remaining stock can be frozen.
Add 3 quarts reserved stock to soaked beans. Add ham
celery
carrots
onion
and garlic; season with salt and black pepper. Bring to a boil
then reduce heat to a simmer. Cover
tilting the lid to allow steam to escape; simmer until beans tender
1 1/2 to 2 hours. Add sherry during the last 30 minutes of cooking; season with salt and black pepper.
Sprinkle servings with fresh parsley.
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