SPLIT PEA SOUP WITH HAM
1 leftover ham bone with several inches of ham remaining on the bone
2 lbs dried split peas*, rinsed
4 cups chicken broth
10 cups water
2 onions, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 baking potatoes, peeled and diced
salt and pepper to taste
- Coat the bottom of a large stock pot with olive oil and heat over medium-high heat.
- Cook the onion and garlic in the oil for a few minutes, until softened.
- Stir in the carrots and potatoes.
- Add the dried peas and ham bone.
- Add the chicken broth and water.
- Bring to a boil.
- Lower heat and cover.
- Simmer for two hours.
- Remove the ham bone from the soup. Cut off the ham and chop into bite-sized pieces.
- Return the ham to the soup.
- The soup should have a fairly smooth, yet chunky consistency. If you prefer a completely smooth consistency, put the soup through the blender in batches (either before or after you add the ham, depending on your preference).
- This recipe yields a large amount of soup, but it freezes very well if you won’t be eating it all in one sitting.
CORN CHOWDER WITH HAM
2 cans (15 ounce) cream-style corn
3 cups chicken broth
1 cup chopped cooked ham
1 cup 2% milk
- Mix the corn, chicken broth, and ham in a 3 quart saucepan over medium heat.
- Stir occasionally.
- Stir in the milk and heat through.
HAM AND GRUYERE QUICHE
1 prepared refrigerated pie crust*
1 cup cooked ham, chopped
4 large eggs
2 cups heavy cream
3/4 teaspoon salt
1 cup Gruyere cheese**, shredded
- Preheat oven to 425 degrees.
- Unroll pie crust into a 9 inch pie plate.
- Spread ham on the bottom of the prepared pie crust.
- In a large bowl, whisk together eggs, cream, and salt.
- Stir in cheese.
- Pour cream mixture over ham.
- Bake 15 minutes at 425 degrees.
- Lower oven temperature to 325 degrees.
- Bake for 35 minutes longer, or until knife inserted in center comes out clean.
*I like Pillsbury brand the best.
**can substitute swiss or cheddar