I posted my mother in law’s ham recipe the other day, and I recommended saving the unused sauce, the leftover ham, and pan juices for later. This is why! You can make this on the stovetop in a large pot of dutch oven, or in an extra large crock pot.
I’ll admit we’ve sometimes had the craving for this soup and made a ham just for this purpose. If you do that, you’ll want to set aside meat from at least half of the ham for eating since this recipe is meant to be made from leftovers.
Ingredients
Leftover ham (on and off the bone), pan juices, and any unused sauce (from Ma’s ham recipe)
1 bag great northern beans
1 x 28ox can diced tomatoes
1 medium onion, diced
2 cloves garlic, minced
Instructions
Prepare beans using instructions on the bag for the “quick soak” method. Do not drain the water from the pot when finished. (This takes about an hour)
Place ham (bone with meat, and any additional meat off the bone) into an extra large pot or dutch oven. Add beans and the water from soaking. Add the diced tomatoes (do not drain), pan juices, ham sauce, onion, and garlic.
Cook on low, pretty much all day. Stir occasionally and add some water if it begins to get too thick.
This is a super simple cucumber salad. It’s quick to make, and a good opportunity to practice knife skills.
Whenever I eat a dish I love at a restaurant, I love the challenge of trying to make it home. There’s a local restaurant near us that has this amazing red wine onion soup. This soup is so good that my wife, who used to be a french onion soup hater, orders it every time we go to this place. So naturally I needed to try to replicate it. I got close to the real deal. I want to try it with a higher ratio of wine to beef stock, but I haven’t had a chance yet.