Tag Archives: ham

Old Fashioned Ham and Bean Soup

Dinner Ideas, Soup January 3, 2026 Leave a comment

Are you unsure about what to do with leftover holiday ham? Consider making a traditional ham and bean soup. The key to a delicious soup is the broth, which should be prepared first. To do this, start by making the ham stock, as it takes a few hours for the ham flavor to fully develop from the ham bone. If you have leftover ham from the holidays, you’ll need about 2 cups of cubed ham to add to the soup. Ham hocks can also be used as a substitute for a ham bone, providing rich flavor. For added texture and richness, you can include barley in the broth, although this is optional. Preparing the stock first ensures your soup will be flavorful and hearty, making the most of your holiday leftovers.

Ingredients

  • 2 ham hocks or a ham bone
  • Enough water to cover the ham bone or ham hocks
  • 2 bay leaves
  • 1 medium onion chopped
  • 1 bag of dry navy, great northern, or cannellini beans, rinse well
  • 1 cup of sliced celery
  • 1 – 2 cups of chopped carrots
  • 2 cups of cubed potatoes
  • 2 cups of chopped ham
  • 1/3 cup of barley (optional)
  • 2 chopped or grated garlic cloves
  • 1/2 cup chopped parsley
  • ¼ tsp pepper
  • ½ tsp nutmeg
  • 1 tsp salt

Process

  1. Place ham hocks or ham bone in a large soup pot and cover with cold water.
  2. Add chopped onion, celery, 1 teaspoon of salt, bay leaves, and beans *see note below.
  3. Bring to boil and reduce heat to simmer.
  4. Skim any foam or froth from the top of the soup as it simmers and discard.
  5. Simmer for about 1.5 – 2 hours until meat is tender and can be cut off the bone.
  6. Remove meat from bones, discard the bones and cut meat into small pieces add to broth, add remaining two cups of chopped ham to the broth, remove bay leaves from the broth.
  7. Add remaining ingredients, potatoes, barley, garlic, parsley, pepper, and nutmeg. Simmer for about 45 minutes or until carrots and potatoes are tender.
  8. Serve with crusty bread and salad.

*My mom never pre-soaked her beans, I don’t presoak my beans either, I just add them to the water while the ham is cooking, they become soft and flavor the broth.

Cooking a City Ham for the Holidays

Dinner Ideas December 22, 2025 Leave a comment

The main difference between city ham and country ham is how they are cured. Country hams are dried and cured with salt and seasonings over several months. This slow process makes them saltier and gives them a strong, unique flavor. They tend to be dry and are best sliced very thin, like prosciutto. City hams are soaked in a salty water solution for a shorter time, which keeps them moist and tender. They are milder in flavor and can be sliced thicker. The curing method affects the taste, texture, and how each ham is served. Country ham has a salty, intense flavor and is good for appetizers or charcuterie boards. It is often used in small slices. City ham is more versatile, suitable for sandwiches, main dishes, or breakfast. It has a milder taste and is easier to slice in thicker pieces. When choosing between the two, consider the flavor you want and how you plan to serve the ham. Both types are popular and can be the main part of a meal. Proper preparation can make either type of ham more enjoyable for different occasions.

Applying a glaze to your ham during the final stages of cooking enhances its appearance and flavor, resulting in a caramelized, lightly crisp exterior. It is important to time the glazing appropriately; applying it too early, especially during prolonged cooking, can lead to burning and an undesirable burnt glaze.

Ingredients

  • 1 city style (brined) ham, hock end
  • ¼ cup brown mustard
  • 2 cups dark brown sugar
  • 1-ounce bourbon (poured into a spritz bottle)
  • 2 cups of crushed ginger snap cookies

Directions

  1. Heat oven to 250°F.
  2. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small parting knife score the ham from bottom to top, spiraling clockwise as you cut. Be careful to only cut through the skin and first few layers of fat. The aim is to create a diamond pattern all over the ham.
  3. Tent the ham with heavy duty foil, cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130°F.
  4. Remove ham from oven and remove the aluminum foil. Using tongs, pull away the diamonds of skin and any sheets of fat that come off with them.
  5. Heat oven to 350° F.
  6. Dab the ham dry with paper towels and then brush on a liberal coat of mustard, using a basting brush. Sprinkle on the brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the cookie crumbs as you can.

Insert the thermometer and cook until the interior temperature reaches 140°F. approximately one hour.

Let the ham rest outside of the oven for ½ hour before slicing.

Pineapple Gravy for Ham

dinner, Dinner Ideas November 24, 2025 Leave a comment

If you’re preparing a ham for the holidays, consider adding a special dish to your table. I recommend trying a pineapple gravy. This flavorful gravy can enhance your holiday meal, making it more delicious and memorable. Pineapple gravy is easy to prepare and adds a sweet and tangy touch that complements the savory ham perfectly. Whether you’re hosting a large gathering or a small family dinner, this recipe is a great addition to your holiday menu, providing a unique and tasty accompaniment to your main dish.

Ingredients

  • 8.5 ounce can of crushed pineapple
  • ½ cup orange juice (or pineapple juice)
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

Process

  1. Add all ingredients to a small saucepan and stir until well combined.
  2. Bring mixture to a boil over medium high heat. Boil for 1 minute or until thickened.