December 27, 2011: Ham and Corn Chowder Recipe

For Christmas dinner I prepared a big ham. Although we had nine diners that night, there were still lots and lots of leftovers. Of course, we ate ham sandwiches and had slices on crackers with cheese, but I wanted something more substantial for dinner the next night. I quickly put together this recipe using leftover Gratin Dauphinois potatoes from Christmas dinner and the ham bone. The verdict? Almost everyone said it was some of the best soup they’d ever tasted and went back for seconds. I guess it was a hit!

The ham bone I used for the base of this chowder was so big I had to cook it in a roasting pan in the oven.

Ham and Corn Chowder

One large ham bone, with meat still on the bone

1 ½ cups diced celery

1 medium-sized white onion, minced

4 cloves garlic, minced

1 T. dried parsley flakes

2 t. dried thyme

2 t. freshly cracked black pepper

1 T. kosher salt

32 ounces chicken stock

3 cups water

2 cans corn, drained

4 cups Gratin Dauphinois*

2 pints heavy whipping cream

In a large Dutch oven (or roasting pan) combine ham bone, celery, onion, garlic, parsley, thyme, salt and pepper, chicken stock and water. Bring to a boil and then simmer on the stovetop for three hours (or place in 350 degree oven). Remove ham bone and let cool; remove any meat on the bone and add back to the pot. Add remaining ingredients and heat through thoroughly. If necessary, combine ¼ cup cornstarch with ¼ cup cold water and add to soup to thicken.

*You can substitute a package of prepared scalloped potatoes plus a teaspoon of dehydrated garlic.

Serves 10

May 11, 2011: Red Ham and White Beans Recipe

Did you save the bone from your Easter ham? Now is the perfect time to use it – or at least I thought so since the weather has been rather crummy, cool and windy. Yesterday was a good day for a hot meal and this recipe fit the bill perfectly. It cooked most of the day on a slow simmer, making the house smell great, and my husband and I both enjoyed a hot bowl of this stew-y concoction plus the last of the leftover bolillos.

Red Ham and White Beans

½ pound bacon, cut into small pieces
1 medium-sized white or yellow onion, coarsely chopped
3 cloves garlic, minced
1 ham bone
1 can peeled, diced tomatoes (14.5 – 16 ounces)
1 large container chicken broth (32 ounces)
1 pound dry, small white beans, picked over and rinsed
2 cups water
2 t. oregano
2 t. cumin
2 t. garlic salt
1 t. cayenne pepper (or less if you don't want a very spicy dish)

Simmering on the stove

In a large Dutch oven, fry the bacon pieces over medium heat until partially cooked. Add the onion and garlic, cooking until the vegetables are tender, about 5 minutes. Add remaining ingredients. Bring to a boil; reduce heat and simmer 4 to 5 hours, until beans are soft. Remove the ham bone with a slotted spoon; cool. Remove any pieces of ham, dice if necessary, and add them back to the bean pot.

Serves 12 – 16.