Hi Had a spiral ham for Easter and would like a recipe for soup with it and potatoes. Can you help me.
thanks Hope everyone had a great Easter

Do you mean a soup with potatoes? Or a recipe for soup and a recipe for potatoes? I'm dense this morning, I guess!

Our favorite is either split pea soup (dried split peas) or what we call ham and beans but is really a bean soup.

Martha

SPLIT PEA SOUP

8 cups water
1 large ham bone
2 cups green dried split peas
2 large carrots, peeled and diced small
2 medium onions, chopped small
2 large celery ribs, include leaves, chop small
1 large bay leaves
1 teaspoon salt
1/4 teaspoon black peppercorns, crushed
1 pinch dried thyme

Rinse peas well in cold water and add to a large cooking pot.
Measure 8 cups of water and add to cooking pot.
Bring to boil, remove from heat, cover and let sit for 1 hour.
Return to stove and bring back to boil.
Add ham bone, carrots, onions, celery, bay leaf, salt, peppercorns and dried thyme.
Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
Discard ham bone.
If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
Remove bay leaf and discard.
Adjust seasonings to taste.

NOTE: I usually reserve about 1/2 cup of the peas and add after 1/2 hour -- that way it gives you two textures.

For the bean soup -- prepare the same way only use dried beans -- I like limas (or butter beans) but DH likes Great Northern. You can even use pinto beans.

It is important that you serve with freshly baked cornbread -- from scratch or a Jiffy mix!

And my grandmother always served it with fried potatoes (fried in lard) My was that a good meal!

Oh, and thick slices of onion too!

As spring follows winter so does bean soup or pea soup follow the Easter ham!

Martha

SIL always get spiral ham for Easter. She USED to get bone-in... sometimes TWO hams to assure pplenty of left-overs. I'd come home with 1-2 bones. I'd either make split pea soup... pretty much same as posted recipe... or navy bean soup... just subbed a bag-o white beans for split peas.

Now she buys ham off the bone... just as tastey but no "prize" to bring home!?!

Thanks for help, I always worry about ham soups being too salty.
Will try your recipe Linderhof.
thanks again

Linderhof's recipe is exactly what I do to make a killer Split Pea soup. Sometimes I use a combination of chicken stock and water for the liquid. And, I like making it in a slow cooker.

I have used the bone from a spiral cut ham many times. It adds a lovely, slightly sweet taste to the soup, more so than salty. But, then, I usually don't add extra salt to the soup when I am using the ham bone or the chicken stock.

And, I must confess, I love eating the bone marrow after the ham bone has been cooked in the soup. My DH is grossed out, but I consider it a delicacy.

Any time you have a soup or stew...something with some liquid in it...that's too salty...just add a piece of raw potato. The potato will absorb the salt. Use a good sized piece, like at least a golf ball size and you can do it a second time if it's still too salty. Then I save the taters & fry them up later.
Forgot to say to peel the potato first!

In my case, we don't care for the green split peas, so I substitute navy or northern beans and make my bean soup just like Linderhof's recipe.

Here is a recipe that has really good reviews on the AllRecipes website. It calls for diced ham...but if you want to use the bone and the bits that come off of it - you could just simmer the bone in the water awhile before adding the other ingredients.

Delicious Ham and Potato Soup

Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper
5 tablespoons butter
5 tablespoons all-purpose flour 2 cups milk

Directions
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through

If you go to the dried bean section of the grocery there is a bag that's a multi bean. I think its 18 bean. Not sure. Anyway...I just follow the directions on the package.

quote:

Originally posted by aychihuahua:
And, I must confess, I love eating the bone marrow after the ham bone has been cooked in the soup. My DH is grossed out, but I consider it a delicacy.

I have the same situation in my house. DH gets grossed out, but I have eaten marrow since I can remember.
I, however, due DH's heritage (Dutch from the old country)make whole dried pea soup. It is always delicious. Made the same as split pea but with bacon added.

Jo - I use that bag of beans too. And I did NOT have a spiral cut ham - but a bone-in old-fashioned butt end piece of ham - it was wonderfully moist and not salty - and I will finish it up with using the meaty bone for bean soup.

When I make my split pea soup I always add a pealed chopped apple to it and fresh mint leaves. ( It tastes like something is missiong when I leave the apple out) It cooks down and you cnan't taste the chunks of apple but it adds a light sweetness to the soup.

a ham bone? sooo many yummy options:
split pea soup
lentils
beans, dried or fresh
fresh greens, southern style

potato soup would be last on my list

Linderhof: I literally did your recipe and used navy beans instead of peas, and it was AWSOME; I also made note of everyone's suggestions for another time.
THANKS a bunch.

I basically use the same recipe but with lentils.

jeepers - I made that soup last night after finding it on line. Except it called for some cheddar cheese. It was AWESOME!

Read more at: http://www.food.com/recipe/che...p-262140?oc=linkback

This message has been edited. Last edited by: nance425,

I make split pea soup as described above, but add milk and butter just before the soup is done. Sometimes I add peeled, diced potatoes to my split pea soup. When I go that route, I don't add milk and butter at the end.

I use the ham bone in 15 bean soup, potato soup, lentil soup. If I don't have a ham bone I use smoked pork hocks.

We don't care for spiral ham so I get the whole ham with the nice fat skin over it and make our own pork skin treats.

we had lentil soup last week. sigh..

I mix my beans...
black eye peas, northern beans, navy beans, and a few limas or baby limas and a few pinto beans.
And all I add it ham or ham hocks & onions.
Then cornbread on the side dripping in REAL butter! YUMMMMM!!!!!!!!!
We normally have chopped onions to add when we serve besides the ones that were cooked in the soup.

ga.k, yes! Cornbread with real butter is a MUST with split pea soup.

I have a spiral honey baked ham bone.I'm kinda scare to use it because it has the honey flavor.Will it mess up the flavor of beans or soup.I do use ham & regular bones to beans/soups.Just always thought the sweetness would mees up the flavor.
So many wonderful recipes.It's cold here so I'll be making soups and cornbread.

CORNBREAD,yum!!I grew up in the 70-80's.I'm 44 yrs.My DF had to have fresh cornbread everyday.So us 3 DD had to take turns making it.As I got married,I hardly ever make it.MY DD's and DH loves it when I do.Which is not alot,so it's a treat & special.Love mine with Dukes mayo.thou.Might be part of tomorrows supper

This message has been edited. Last edited by: jackierenette,

I have navy beans on my grocery list!

PS My local grocery store finally got Duke's mayonnaise and I bought a jar. I started to scoop the contents into the Hellmann's jar before DH saw it, but he helped me unload the groceries. (He's not big on change or anything new in the food department.) I got quizzed to the nth degree as to why. Well...turns out that we both prefer Hellmann's. Duke's is not 'bad' and is waaaay better than Kraft.

Cornbread sounds good. But I can't seem to make a good recipe. Anyone have one?

It doesn't get any easier than this recipe, which I've made for years (in fact, it's becoming DH's job to make the cornbread):

1 c yellow corn meal
1 c sifted flour (I don't bother)
1 T baking powder
1 t salt
1/3 c Wesson oil
1/4 c sugar
1 c milk (I use 2%)
1 lg. egg

400 oven, 20-25 mins. in greased 8" square pan (375 for glass dish).

Dump all the ingredients in a bowl and stir with a fork. Doubles nicely for 9x13 pan.

Note: The original recipe called for 2 ts. baking powder and 1/4 c Wesson oil. I don't know why or when I increased those two ingredients.

That's my cornbread recipe too except I omit the sugar and instead of baking powder and milk, I use:
1 teaspoon baking soda
1 cup buttermilk

Oh...and only 1/4 cup oil.

But if I'm out of buttermilk, I use the full tablespoon of baking powder like CA Lori does.

Sugar or not...this is the perfect recipe!

I have found that it is best to heat the oil before adding it to the batter.

And it is easy to "make" buttermilk...1 T of either lemon juice or vinegar put into a 1 C measure & fill with milk to the one cup line. Stir & in a few minutes it will thicken into a buttermilk consistancy.
Or look up buttermilk substitute on google!

great...thanks CALori, KYIS & Ga.Karen. I already have DH making the pancakes in the house. If he wants cornbread with his chili, I might just give him your recipe and tell him to "have at it."

wonder what heating the oil does?

Re: heating the oil, my cornbread was either way too dry or mushy in the middle so I googled it and found that tip. It seems to work. I've used more than one recipe since and they all came out fine. I have to bake my cornbread in a baking pan because I don't have a cast iron skillet to put in the oven.

I have a sectioned cast iron skillet. Makes crusty slices of cornbread or scones. Absolutely cannot do without it!

Wow! Pre-cut slices at your service. Cool!
Kinda like that brownie sectional thing.

Put it in the oven while it preheats and you're stirring the batter.Get it good and hot. Take it out of the oven and spray with cooking oil. Fill will batter. Hear the batter sizzle starting to form the crust! Bake.

quote:

Originally posted by knot me:
When I make my split pea soup I always add a pealed chopped apple to it and fresh mint leaves. ( It tastes like something is missiong when I leave the apple out) It cooks down and you cnan't taste the chunks of apple but it adds a light sweetness to the soup.

Never heard of that before, may try the apple sounds good

I love ham, tater and leek soup...very tasty and made in much the same way as the soups listed above...just saute leek, and celery,and diced carrot in a bit of butter or oil, then add the ham bone and cover with broth or water, bring to a boil...then add chopped taters, cook until taters are tender...add a bit of cream at the end to finish,I like to ladle out a nice scoop of taters to mash then add back to the soup to thicken it.

quote:

Originally posted by KeepYouInStitches:
I have a sectioned cast iron skillet. Makes crusty slices of cornbread or scones. Absolutely cannot do without it!

I love that skillet Sherry, and the little cornstick pan as well

I have 4 cornstick pans. I did have more but shared with son. He asked for one...what good is ONE? I am fully aware that he knew what he was doing. The reason I had so many...we had "dinner on the grounds" at church every 5th Sunday. I had enough cornstick pans to fill both racks in my oven...baked it all at one time. Even though I attended a small church, I never had cornbread to carry back home.

Husband likes his cornbread thin. The above recipe in the divided pan makes thick cornbread. I generally spoon batter in a heated cornstick pan, then divide the remaining batter in the divided pan.

Got the pictures on my camera transferred to my laptop...

This message has been edited. Last edited by: KeepYouInStitches,

Umm...ignore the missing pieces. They sacrificed for a good cause.