Don’t throw away those ham dinner leftovers! Everyone needs easy, go to staples that are not only delicious, but that pair perfectly with your favorite CorEats! A ham stock is such a great way to not only utilize leftover ham, ham bones, and even ham gravy, but to make a mouthwatering soup that will have everyone asking for seconds!
Don’t have time to make your stock right away? The beauty of this simple ham stock recipe is that it can be made from fresh OR previously frozen leftovers! Simply add your leftover ham to a freezer bag to add to stock or soup when ready. Add your ham bones to another, and freeze. If you have any leftover ham gravy, be sure to add that to a small freezer bag as well! These can all be stored easily to be readily used when YOU are ready!
Corrine Smith and Gulzat Dalton of CorEats Mixes have combined their culinary expertise to turn leftovers into a wholesome & nutritious meal that will leave friends and family full and satisfied! Watch here.
The rustic flavors of this soup pair wonderfully with our CorEats Bread Mix. Go ahead and get creative with this healthy 'comfort food' variations: Real Deal Dinner Rolls, Breadsticks, Flatbread, Cheesy Garlic Bread, Dill Bread, Herbed Italian Bread, and Caraway Bread.
1 ham bone
1 yellow onion, peeled and cut into 6 wedges
2 carrots, cut into 2-inch pieces
1 stalk celery, cut into 2-inch pieces
1 tbsp apple cider vinegar
5 whole black peppercorns
2 bay leaves
2-3 fresh thyme sprigs (optional)
1. Combine the ham bone, onion, carrots, celery, peppercorns, apple cider vinegar, and bay leaf to a 6-8 quart pot.
2. Cover with 3 quarts of cold water and bring to a boil over medium-high heat.
3. Reduce the heat to medium low and cook for an additional 3 hours. If using a crockpot, cover and cook for 6-8 hours on low. For Instant Pot, pressure cook on high for 60 minutes. When time ends, allow for natural release.
4. Strain the stock through a fine-mesh strainer, then store in jars. Reserve the meat to use in soup.
Stock can be refrigerated for up to one week or stored in the freezer for up to six months.
Ham & Potato Soup w/ Kale Ribbons
8-10 cups ham stock
3-4 cups kale, stems removed, cut into ribbons*
2-3 cups ham, cubed or shredded (meat from bone, used to make broth, can be included)
4 medium russet potatoes (about 1lb.) peeled and diced into 1/2-inch cubes **
1 cup onion, chopped
2 medium carrots, peeled and diced
2 stalks celery, finely chopped
¼ cup fresh flat-leaf parsley, minced
2 bay leaves
3-4 cloves, minced
2 tbsp avocado oil
Salt and pepper to taste
*Kale can be replaced with spinach
**2-15 oz cans Canellini beans (no salt added), drained and rinsed can replace the potatoes, if desired!
1. In a large pot or Dutch oven, heat oil over medium-high heat.
2. Add onion and sauté for 5 minutes. Add carrots and celery and cook for 4-5 minutes.
3. Add garlic and sauté for 1-2 minutes. Pour in ham stock and bring to a boil.
4. Add in ham, potatoes (or Canellini beans if using), and bay leaves. Bring back to a boil. Reduce heat and simmer until potatoes are tender- about 10-15 minutes.
5. Stir in kale and simmer uncovered for about 5 minutes, or until kale is just wilted.
6. Add parsley, mix well.
7. Pair with your favorite CorEats Bread recipe and enjoy!