Do you have a great recipe for split pea soup (or any soup, or any recipe!) using ham?

Question

This might sound odd, but I was recently given a very nice large slice of ham as a gift (!) by a friend who is friends with an organic butcher. It's big--I'd say about 12 ounces or so, though the weight isn't marked on the package. I thought I could use about half in a soup, either split pea or lentil...? But the recipes that I have use bacon, not ham.

And what do I do with the other half? Please, I don't want a link, I want your personal tried-and-true recipe(s). Thanks!!

Answer 1

This soup is really good... I also have a longer version of it if you have a soup bone, and you use dry beans instead of canned. If you want it, drop me an email.

Ham & Bean Soup

2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 (15.5 ounce) cans cannellini beans
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1 teaspoon Worcheshire sauce
1/2 teaspoon minced garlic
1 teaspoon seasoned pepper
1 bay leaf

In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients; cook for 15 minutes or until heated through. Discard bay leaf before serving.
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As for the rest, you can put a slice in a pan and cover with scalloped potatoes and bake in the oven until the potatoes are done. We had that a lot when we were kids.

Ham & Scalloped potatoes

1 ham steak
5 peeled potatoes, sliced thin
1 cup milk
1/2 cup melted butter

Put them ham on the bottom of a glass baking dish, cover with potatoes and pour on milk and butter. Bake at 350 degrees for 45-60 minutes or until potatoes are tender. You can add cheese to this, too.

Answer 2

You can substitute ham where they used bacon.
Cook the ham in water for about 20 minutes to make a broth.
Add split peas, chopped carrots, a tbsp of lemon juice, chopped celery and salt and pepper. Pull the ham piece out and dice it up then add it back to the soup at the end. I've been making this recipe for years.

You could also substitute lentils....it's delicious with the red or yellow ones. Add a little cumin to change the flavor slightly and some fresh cilantro goes a long way.

Answer 3

I like slices of ham with a raisin sauce

3/4 cup brown sugar
3 tablespoons cornstarch
1 l/2 cup chicken broth (or ham broth if you make it yourself)
l/4 cup vinegar
l/2 cup raisins

mix sugar and cornstarch in with the broth in a sauce pan on medium heat stirring constantly until well incorporated. Add the remaining ingredients and cook until the raisins are plump and the mixture is thickened a bit. add a slice of lemon if you want and serve over the ham slices.

Answer 4

if you have never tryed this soup you dont know what your missing !! its wonderfull if you like beans ..


15 bean soup
INGREDIENTS
1 pound Italian sausage
2 smoked ham hocks
3 potatoes, peeled and cubed
3 stalks celery, chopped, with leaves
2 tablespoons dried parsley
3 (15 ounce) cans kidney beans
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans stewed tomatoes
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon hot pepper sauce
2 bay leaves
1 teaspoon Worcestershire sauce
2 cloves crushed garlic
DIRECTIONS
Boil sausage to remove excess fat, and cut into bite-size pieces.
Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.



for the rest of the ham this is very good

slice enough potatoes for a skillet full about 5 or so place the ham on top add 1 cup milk and 1 cup water cover and place in a 350 oven for about 45 min or so keep tightly covered check it to make sure the potatoes are done and make sure it doesnt dry out

Answer 5

Potato Soup With Ham

Potato and ham soup recipe, with ham, cheese, potatoes, and seasonings. Garnish this potato soup with fresh chopped parsley or chives.

INGREDIENTS:
2 cups red potatoes, peeled & cubed
3 tablespoons butter
1 small onion, chopped fine
3 tablespoons flour
cayenne pepper
black pepper
3 cups milk
1/2 teaspoon salt
1 cup cooked, cubed ham
1 cup shredded cheddar cheese, (4 ounces)
fresh chopped parsley or chives for garnish, if desired

PREPARATION:
Cook potatoes in boiling water until tender. Drain; reserve 1 cup of the liquid.Melt butter in a saucepan over medium heat. Add onion; cook, stirring, until tender. Stir in flour; season with red and black pepper.

Cook for about 3 more minutes, stirring. Add potatoes, reserved liquid, milk, and salt; stir well. Add ham; simmer for 5 minutes, stirring frequently. Remove from heat and let cool for about 5 minutes. Add cheese; stir until melted. Top with fresh parsley or chives, if desired.

Serves 3 to 4.

Another fave of mine is from weight watchers called Ham and hashbrown soup using cheddar cheese soup from campbells, but i cant seem to find that one online, maybe someone you know may have heard of it also?

Answer 6

If you have got some good bacon recipes use one of those.
Dice one half and fry gentle as that will intensify the flavour and just substitute.

With the other half, fry as you would a steak, with a couple of of slices of pineapple rings. Have with oven chips veges and an egg

Answer 7

Personally, I enjoy stirring cut-up ham into macaroni and cheese. That's actually very tasty. I also use it with pasta and "Alfredo" sauce. YummmmmMMMMMmmmmm!

Answer 8

Dice and use in:
Fried Rice
Quiche
Omelettes
Chef Salads
Ham Salad

Slice and use in:
sandwiches
Chicken Cordon Bleu
Eggs Benedict


Yu can freeze any or all of this ham for later use. Thaw in fridge or while cooking.
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Country Ham and Cheese Pillows

½ cup plus 1 tablespoon butter or margarine
1 onion, peeled and finely diced
2 cups country ham, cut into small dice, ¼ inch to ½ inch
2 Tbsp. Dijon or grainy mustard
1 (1-lb) package of phyllo sheets, defrosted in fridge
2 cups smoked Gouda or other cheese, cut into small dice

Melt 1 tablespoon butter in a large, heavy skillet until butter foams and sizzles. Add onions. Cook until just wilted and translucent. Add diced ham, and sauté, stirring, until beginning to get brown and slightly crusty, about 10 minutes. Set aside.
Melt ½ cup of butter in a small saucepan or in a dish in the microwave. Stir in mustard. Set aside.
Thoroughly dampen a clean dishtowel in warm water. Lay out on kitchen counter. Place unwrapped phyllo pastry flat on half of towel. Fold the other half over the top of the phyllo sheets, to keep them from drying out.
Carefully remove 1 phyllo sheet. Lay out flat on a clean countertop or cutting board. (This may take some fussing at first; keep after it, and it will get easier. Be sure to keep the stack moist between the damp towels). Brush phyllo sheet with mustard butter. Add another sheet on top of first. Brush again with mustard butter. Repeat for 4 sheets total. Keep other sheets covered and damp. (You will need 4 phyllo sheets for every 2 first-course-sized pillows, or for 4 cocktail appetizer-sized servings. A 1-pound package of phyllo will make quite a few of each. Place a sheet of waxed paper or parchment on top and bottom of unused sheets, roll loosely into a log, wrap in plastic and store in freezer. Thaw in refrigerator before reusing.)
With a sharp knife, cut phyllo stack crosswise into two. Put a generous spoonful of ham and onions in the middle of each half stack. Top with a generous spoonful of diced cheese. Fold bottom side of phyllo sheet stack over the filling, then fold over the left side, then fold the topside of sheet down and finally the right side over.
Place phyllo packet seam side down on a baking sheet. Packet does not have to look neat and spruce. A slightly lumpy, rumpled look is almost inevitable when working with phyllo, and is really quite handsome. Brush packet top with melted mustard butter. Repeat for as many as you need.
Bake at 350 degrees until phyllo is nicely browned and cheese melted, 20 to 30 minutes. May be made 1 or 2 days ahead. After baking, cool and place loosely in storage container in the refrigerator. Bring to room temperature, reheat on a cookie sheet for 10 to 12 minutes in 350-degree oven just before serving. Serve hot as a first course. Serves 8.

To make finger-food hors d'oeuvres size, cut phyllo stacks into quarters, add proportionally less filling, fold over the same way, and bake. Serve warm or room temperature.
--Louisville Courier-Constitution newspaper
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Fried Rice with Ham
Serves 4.

3 large eggs, lightly beaten w/ 2 tsp. waer
2 Tbsp vegetable oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz. ham, thinly sliced and chopped
4 cups cold cooked rice
¼ tsp. sesame oil
3 Tbsp. rice vinegar
1 cup frozen peas, thawed

In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat. Beat eggs, with 2 tsp. water and ½ tsp. coarse salt. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes. Transfer to plate; when cool enough to handle, cut into strips.

In same skillet, heat remaining Tbsp. oil. Add garlic and scallions, heat and stir until fragrant, about 1 minute. Add ham and rice, season with salt and sesame oil, and cook until very hot, stirring often, about 5 minutes. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.
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Best Glazed Ham

1 (10 lb.) cured ham, bone-in

Glaze:
1½ c. brown sugar
3 tsp. spicy brown honey mustard
1 (8 oz.) can crushed pineapple with juice
4 dashes Tabasco
1 tsp. soy sauce
1 Tbsp. fresh sliced ginger
hand full of cloves

Soak ham in water for 2-3 hours changing water every 45 minutes. Pat dry. Place ham cut side down in large roasting pan. Score ham in X’s w/ sharp knife, and place whole cloves in scored corners. Place all glaze ingredients into blender or food processor. Blend until smooth. Gently and slowly pour glaze over ham, making sure it is totally glazed. Bake 4 hours at 300ºF.. Tent with foil if browning too quickly during last hour.
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