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Paula Deen'S Best Ham Salad Sandwich

Mix all the ingredients until well blended.
Spread on white bread.
Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.

Chunky Potato And Ham Soup

nd add cheese and ham.
Simmer potato ham soup over low heat

Kale Soup

Add water to ham soup bone to make 2-quarts of stock or more. Cook vegetables until done, then add kale and a little parsley. You can add cabbage also if you like.

Over The Top Ham And Potato Soup

to the stockpot, and cook soup until heated through. Serve immediately

Low Fat Red Beans And Rice

Best when prepared the day before,

" Not Your Average" Ham & Bean Soup!

Place ham bone, onion, celery, carrots and

Potato And Smoked Ham Soup

Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.

Black Eyed Pea And Ham Soup

Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.

Alea'S Slow Cooker Honey Glazed Ham

f the slow cooker. Place ham in the slow cooker. Place

15 Bean And Ham Soup

nd beans, add the ham bone, chopped ham, bacon bits, half the

Potato, Leek And Ham Soup With Cheese Straws

olden.
To make the soup, bring the stock to a

Hearty Pea And Ham Soup

In a large saucepan, heat oil over medium heat. Add onion, celery and garlic. Cook for 2 mins. Add peas, ham and stock. Reduce heat, cover and simmer for 30 mins. Remove ham, let cool slightly then shred meat. Discard bone and skin.
Blend soup until smooth. Place over low heat, add shredded ham and 3/4 of the cream. Cook for 3 mins, or until heated through. Season with pepper. Distribute between serving bowls. Sprinkle with parsley and top with remaining cream. Serve with bread rolls.

Moroccan Pea And Ham Soup

0 seconds, until fragrant. Add ham hock, tomatoes, chicken stock, peas

Mom'S Best Ham And Bean Soup

Add the soaked beans and ham bone, and stir in parsley

Fork Tender Slow-Cooked Baked Ham

th paper towels.
Score ham with a sharp knife

World'S Best Bean Soup

Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.

Pea And Ham Soup

Heat oil in a large saucepan on high heat. Saute onion for 4-5 mins until tender. Add 2 1/2 quarts water, ham, peas and bay leaves.
Bring to a boil. Reduce heat to low; simmer, covered, 1 hour. Remove lid. Simmer 30 mins. Remove ham hock.
Add carrot and celery. Simmer 40-45 mins until vegetables and peas are tender. Remove bay leaves and discard.
Remove rind from hock and discard. Pull meat from bone and coarsely chop. Return to pan. Season to taste.
Serve soup topped with parsley.

The Best Bean And Ham Soup

0 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes

World'S Best Bean Soup

Wash the beans and place in a Dutch oven.
Cover with water and soak overnight.
Drain the beans and add the water, ham hock, salt and pepper.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours until beans are tender.
Add the remaining ingredients.
Simmer 30 minutes more, stirring occasionally.
Remove ham hock from the soup.
Remove from bone, chop and return meat to the soup.
Serve with your favorite homemade bread.

Best Ham & Bean Soup

Quick Soaking Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
Pressure Cooker: After quick soaking beans, drain and rinse. Add fresh water, the ham bone and seasonings. Cover and heat equivalent to 15 lbs PSI; time for 7 minutes, plus 1 minute per 1000 ft above sea level. Remove from heat, to allow pressure reduce normally.
Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta); simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender.

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