1 Large Meaty HamBone/water to cover plus 2 inches.
1 large Onion unpeeled and quartered.
2 whole celery and carrots stalks rinsed and cut into large chunks
4 sprigs of fresh parsley and 2 Bay Leaves
1/2 tsp of whole peppercorns
For Beans
Bacon fat or oil
1 carrot, scrapped and chopped, cup of frozen corn, cup of chopped onion,
1/4 cup chopped celery
1 tablespoon minced garlic
1 package of great northern, or Navy Beans soaked overnight.(canned work great too) I usually use 6
Whole package of this cut bacon cooked to a crisp. All drippings reserved
Left over ham that you pulled from bone
1 tsp. kosher salt, or to taste. 1-1/2 of all purpose flour, 1/2 tsp cajun season, or to taste.
Salt pepper to taste
1 c of reserved stock
3 cups of your favorite salsa.
Instructions
Soak beans overnight to speed the cooking process.
Place hambone in a large stockpot, along with the
remaining stock ingredients, cover with water plus
another 2 inches. Bring to a boil, reduce heat and
simmer, uncovered, for 1hr. Strain reserving the bone
and stock, discard veggies. Once cooled pick off any
meat from the bone, reserving the meat and the
discarding the bone. Set aside 1 cup of stock.
Heat oil in bottom of pan and add chopped onions,
celery and carrots. Cook over medium heat until
tender 5 mins or so. Add the garlic, cook another
min. Rinse and sort through beans, add to the pot,
along with reserved strained stock. Bring to a boil,
reduce heat and simmer for about 1hr stirring
occasionally. Meanwhile, in a separate small skillet,
cook pkg bacon until lightly crisped, remove and
chop, reserving the drippings. Add the bacon, ham and
corn,and salsa to the beans. Simmer 30mins longer
Warm bacon drippings, stir in the flour and cook
until lightly browned and gravy consistency, may need
more flour. Stir in the reserved cup of stock a
little at a time to make a gravy and bring to a boul.
Cook and stir until smooth. Transfer the gravy to the
bean pot stir in add salt, pepper, seasoning. Simmer for hour and
a half. Serve with cornbread, Enjoy
Originally Submitted
4/23/2015
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