1. Place whole ham shank in slow cooker.
2. Cover ham with prepared fresh green beans and potatoes.
3. Pour chicken broth and canned green bean juice over all ingredients.
4. Top with salt and pepper.
5. Cook on low 7-8 hours.
6. In the last hour of cooking, remove the bone from the ham shank. The meat should fall off pretty easily (or at least be close to it). Keep meat in slow cooker and continue cooking for 30 minutes.
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind, and
Place smoked ham shank in crock pot.
Open
vernight.
Stock:
Place ham shank in crockpot and add just
or 1 hour.
Remove ham from soup -- and let cool
Preheat rotisserie oven to 250 degrees F (120 degrees C).
Rub butter over ham shank and season with garlic powder and Cajun seasoning. Place ham in the rotisserie according to manufacturer's instructions.
Cook in the rotisserie until cooked through and browned and crispy, 3 to 3 1/2 hours.
Sort lentils.
Rinse well; drain.
In 5-quart Dutch oven, combine all soup ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until lentils are tender but not mushy and meat pulls easily from bone.
Remove and discard bay leaves and lemon peel.
Remove ham shank; cool.
Remove meat from bones; cut into bite-sized pieces.
Add meat to soup.
Cook until thoroughly heated, stirring occasionally.
Yields 6 (1 1/2-cups) servings.
Combine ham, water, beans, onion, Worcestershire and bay leaf in large stockpot.
Bring to a boil.
Reduce heat and simmer, covered, until beans are almost tender, about 2 hours.
Stir in carrots.
Cover and simmer until beans are tender, about 1 hour longer.
Remove ham shank; cut off skin from bone and discard. Cut meat into chunks and return to stockpot.
Heat until hot.
In large saucepan, combine first 7 ingredients. Simmer covered, 1 hour, Stir in celery and carrots and continue simmering for 1/2 to 1 hour or until peas are tender and soup thickens.
Remove peppercorns and ham shank, cut meat from bone and return to soup. Heat through.
ver medium heat, combine the ham shank and 4 cups water and
Soak beans as directed on package.
Combine beans, water and ham shank in large deep pot.
Simmer, covered, for 1 1/2 hours. Remove 1 cup beans; place in small bowl and mash well.
Remove ham shank; trim meat off bone.
Return mashed beans and meat to pot. Add remaining ingredients; simmer an additional 20 to 30 minutes, until beans are tender and soup has thickened.
Makes 10 (1-cup) servings.
In a large deep pot, combine peas, water, ham shank, onion, chicken bouillon and seasonings.
Simmer, uncovered, 1 1/2 hours. Remove ham shank.
Trim meat off bone and return meat to pot. Stir in carrots and celery.
Simmer, uncovered, an additional 2 to 2 1/2 hours or until soup reaches desired thickness.
Cover the peas with at least 3 inches of cold water and soak overnight.
Drain the peas from the water. In a large kettle or stockpot, bring the chicken stock and peas to a hard boil for 5 minutes. Reduce the heat to a simmer. Add the chopped onion and ham shank, and cook for an additional two hours. Season to taste with salt and pepper. Remove the ham shank before serving.
In large pot, combine peas, water, ham shank, onion, chicken bouillon and seasonings.
Simmer, uncovered, 1 1/2 hours.
Remove ham shank; trim meat off bone and return meat to pot.
Stir in carrots and celery.
Simmer, uncovered, until whole peas are tender or split peas have desired thickness.
Remove bay leaf. Makes 6 servings.
Wash beans. Cover with water and soak overnight. Drain beans from water. Place beans, ham bone or ham shank, onion, carrots, celery, green pepper, tomato puree and clove in large pot. Season with salt and pepper to taste. Close cover securely. Cook until beans are tender. Good with cornbread.
ou cooked it with a ham shank you'll have to remove
rown.
Add beef bones, ham shank, remaining herbs and vegetables and
kin and excess fat from ham, leaving a fat layer about
Place all ingredients in large kettle.
Bring to boil, reduce heat and simmer 2 hours.
Lift out ham shank and when cool, pick lean meat from bone and return to soup.
Discard bone and fat. Add salt if necessary.
Makes 4 to 6 servings.
(Freezes well.)
Boil beans in water and lemon juice for 2 minutes.
Remove from heat.
Cover and let stand 1 hour.
Bring to second boil and simmer with ham shank until beans are tender, about 2 hours.
Add remaining ingredients and continue cooking another hour.
Remove meat from bone, return to soup and enjoy a hearty meal.
Serve with corn bread or your favorite crusty French bread.