Leftover ham

I always make Ham & Bean soup with my leftover holiday hams (even better if there's a ham bone involved). I use dry beans, but canned would work as well. I've got a double batch on the stove right now!

If using dry beans, soak 1lb of Great Northerns (or other white beans - Cannellini beans are great) overnight in a bowl with several inches of water covering.

When you are ready to cook:
Chop up peeled carrott (2 or so), onion (1 small) & celery (2 stalks or so) and sautee in 1T olive oil in a large pot over med-high heat until soft (5 - 10 min). Stir every minute or so.
While that is cooking, chop up a few cloves of garlic. Add that to the softened carrott, onion & celery and stir for a minute or so (until you can smell the garlic from the pot).
Add the beans (and their soaking liquid) (if using canned beans, then open and rinse before adding to the pot)
Add in your ham (with bone, if you have it).
Add 6 cups of water to the pot (or however much will fit - leave an inch at the top to have room to stir).
Throw in a bay leaf or two.
Bring it all to a boil for a couple of minutes, then lower to a simmer.
Stir occasionally and cook until the ham falls from the bone, and beans are done. Add more water as it cooks to get the consistency you like. If cooking from dried beans, this may take 2-4 hours, depending on how soupy / saucey you like it. (The longer you cook it, the more the beans break down and turn into sauce....if you cook just until the beans are done, it's more brothy)

Calling the vegetables 1 c each, and assuming 24 oz of ham, this came in right around 350 calories for each of 8 servings when using a bag of dried beans.

my dad made a really good spilt pea soup with ham tonight!

I made skinnytaste's broccoli and macaroni and cheese this evening and added about 8 ounces of diced ham to it. The only other thing I changed up was a mix of 2% cheddar and 2% mozzarella instead of just cheddar. Delicious.

http://www.skinnytaste.com/2011/09/skinny-baked-broccoli-macaroni-and.html

Final stats per serving (after modifications):
Calories: 380
Total Carbs: 45 grams
Fiber: 3 grams
Fat: 12 grams
Protein: 23 grams
Sodium: 483 milligrams

I like to make deviled ham. Just sub greek yogurt for the mayo.

I also make bean soup with the ham and bone. It's easy and really good.



You could also just wrap it up and freeze it. That's what we're doing with our ham. I just get sick of it after a while, but it's a great thing to have in the freezer.

I gave it away. Ham is so high in sodium I don't think it is something you should eat more then one day for a special occasion.

I always make Ham & Bean soup with my leftover holiday hams (even better if there's a ham bone involved). I use dry beans, but canned would work as well. I've got a double batch on the stove right now!

If using dry beans, soak 1lb of Great Northerns (or other white beans - Cannellini beans are great) overnight in a bowl with several inches of water covering.

When you are ready to cook:
Chop up peeled carrott (2 or so), onion (1 small) & celery (2 stalks or so) and sautee in 1T olive oil in a large pot over med-high heat until soft (5 - 10 min). Stir every minute or so.
While that is cooking, chop up a few cloves of garlic. Add that to the softened carrott, onion & celery and stir for a minute or so (until you can smell the garlic from the pot).
Add the beans (and their soaking liquid) (if using canned beans, then open and rinse before adding to the pot)
Add in your ham (with bone, if you have it).
Add 6 cups of water to the pot (or however much will fit - leave an inch at the top to have room to stir).
Throw in a bay leaf or two.
Bring it all to a boil for a couple of minutes, then lower to a simmer.
Stir occasionally and cook until the ham falls from the bone, and beans are done. Add more water as it cooks to get the consistency you like. If cooking from dried beans, this may take 2-4 hours, depending on how soupy / saucey you like it. (The longer you cook it, the more the beans break down and turn into sauce....if you cook just until the beans are done, it's more brothy)

Calling the vegetables 1 c each, and assuming 24 oz of ham, this came in right around 350 calories for each of 8 servings when using a bag of dried beans.

Thanks! Going to do this with my leftover ham bone.