Ham Bone Soup
Anytime you serve a bone-in ham, you should plan to have Ham Bone Soup shortly thereafter. When the ham is carved, simply set aside the bone - it’s even better if there is a bit of ham still stuck to it - and that bone will become the base of this soup. Remember to refrigerate (or freeze) until it’s time to make the soup.
For the most economical soup, start with dry beans.
Ham Bone Soup
Step 1: Pressure dry beans
To the removable pot of a pressure cooker, add:
1 lb dry navy beans (or great northern)
~4 cups water
Put removable pot in pressure cooker and lock lid in place. Select the "Beans" cycle, adjusting time to “25” minutes. Once complete, allow the natural release for at least 5 minutes. Release remaining pressure (carefully).
Step 2: Wrap Bone (optional)
Optional step. By wrapping the bone in cheesecloth all the flavor can permeate the broth to create an amazing soup, while simultaneously keeping the bones contained and easy to remove before serving.
Spread a 12” square piece of cheesecloth over a dinner plate and in the center, place:
Ham bone
Wrap the cheesecloth over and around the bone, being sure to encase the full bone in cheesecloth. Add another piece of cheesecloth if needed.
Step 3: Slow Cooker
To a slow cooker, add in order:
Ham bone, wrapped
1 cup apple juice
5 cups water
1 lb navy beans (pressure cooked, drained & rinsed)
4 Tbsp brown sugar
2 Tbsp molasses
1/4 cup onion, finely diced
1 tsp garlic, finely minced
1 tsp dry mustard
1/8 tsp red pepper flakes
2 tsp salt
~1/2 cup ham, chopped (optional)
Place lid on slow cooker. Cook on High for 3-5 hours or Low for 5-8 hours.
Step 4: Serve
Transfer bone bundle to a plate. Using kitchen shears, cut off the cheesecloth to expose the bone. Pull off any bits of ham and add ham back to the soup. Serve soup hot with fresh crusty bread.
Brenda’s tips:
Serving size: 8 servings
Sub: canned beans for the dry beans if needed
Window to B’s kitchen . . .
