Ham Bone Soup

I’ve spent the better part of my day (at least the part when I wasn’t playing solitaire) trying to come up with a witty opening for this rather boring subject, but I think that Christmas has eaten my brain.  Sorry, folks.

Fortunately, my kitchen’s been running pretty smoothly on auto-pilot these past few days so at least we are still eating.  Matter of fact, we’re eating pretty well.  I had been hankering for ham for a long while and when prices started to drop in anticipation of the holidays, I finally indulged.

I know that most people like to make their lives easy and go with a boneless ham, and at practically the same price, why wouldn’t you?  But I’m not known for doing things the easy way.  Matter of fact, I tend to make things drastically more difficult than they should be.  That would be why I bought a bone-in butt end ham.

Had I remembered, I would’ve picked up the shank end, because if I remember correctly (which I almost never do) that cut is easier to carve.  But why mess with the bone at all?  Because if you have tasted the difference between a bone-in and boneless ham, you wouldn’t even be asking.  Plus you get a bonus…  A ham bone.  And a ham bone equals ham bone soup.  (Not to mention an extra special treat for the dog.)

This philosophy goes for most meats.  Bones add flavor.  And after they’ve done their job seasoning the meat on the first go-round, they pull an overtime shift and can be used again.  For stock, soup, barrettes…  Just kidding.  I don’t see many people rockin’ the Pebbles look these days.  But you never know.  The 80s came back.

And most of the time, the boney version costs less.  A lot less.  And that’s a big plus in my book.  So when bone-in split chicken breasts go on sale for $.99/lb, I buy as many as can.  Or at least as many as I have the motivation to butcher…  Which is usually about 12lbs.  I can get that knocked out in about 30-45 minutes.  And from that, I get chicken breasts, chicken tenders, and bones for stock.  Not a bad deal for a buck a pound.

Ham Bone Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 1 meaty ham bone
  • 1 15oz can of diced tomatoes
  • 1 15oz can of white beans
  • ½ small onion, diced
  • 3 potatoes, peeled and diced
  • 2 cups chicken stock
  • 2 cups water
Instructions
  1. COMBINE all the ingredients and cook in the crock pot for 5-6 hours. Remove bone and serve.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

Related Posts Plugin for WordPress, Blogger...
Print Friendly

5 Responses to Ham Bone Soup

  1. Kristy says:

    Do you have a tutorial on how to butcher that bone-in split chicken breast?

  2. Heather Solos says:

    Flavor and moisture. Sometimes I get a little frustrated with our BSCB society.

    I need to get a kitchen scale so I can start doing more accurate comparisons.

  3. Jen @ Dear Mommy Brain says:

    Kristy- Next time I buy chicken I'll see if the hubs will take some pictures of my process. It's kinda hard to photography with salmonella hands… :)

    Heather- I feel the same way. And I "think" I'm getting a better deal on chicken, but it is hard to compare boned to boneless chicken breasts without a scale…

  4. […] while back, I wrote a post about the benefits of buying bone-in meat.  It’s cheaper, has more flavor, etc…  […]