-10 hours.
Remove Ham Shanks, trim skin and fat, debone
Place ham shanks and water in pressure cooker
Crock-pot ham shanks for 24 hours on low.
Remove shanks, save and chill stock.
Remove fat from stock.
To stock in crock-pot add the remaining ingredients and cook for 24 hours on low.
Add the meat from the shank bones.
Boil ham shanks for 3 hours in large pot.
Remove ham shanks and set aside to cool.
Cut potatoes into quarters, with or without skin, and add to broth.
Quarter the head of cabbage and wash. Add to pot and bring to boil.
Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
Boil another 1/2 hour and let cool for 1/2 hour.
Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.
tock. To make stock, boil ham shanks with a carrot, one stalk
Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.
As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.
nion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat
Wash peas and place in a large saucepan.
Add water, chicken broth, ham shanks, carrots, onion, celery and butter to peas. Bring to a boil.
Reduce heat.
Cover and simmer 1 1/2 hours. Stir in milk.
Add salt and pepper to taste.
Garnish with croutons and parsley.
acon fat until sizzling; ADD ham shanks and cook, turning, until evenly
Boil the ham shanks and sausage in enough water to cover for about 20 minutes. Add beans and cook until beans are tender.
Add tomato sauce, chopped onion, parsley, potatoes and cabbage.
Cook until vegetables are clear.
Double bean
depth
with
water to boil in 8 pound size large roaster.
Simmer.
Add
ham shanks, caster oil, onions, peppers, garlic
and
fresh peppers, cumin, m.s.g., sugar and salt.\tKeep water
at bean level.
With all additions makes 8 plus gallons.
Boil the ham shanks, sausage and soup bone in enough water to cover.
When meat is almost done, add beans and cook until done. In a frypan, fry onion and parsley until tender. Add to soup stock.
Add potatoes and salt to taste.
Add other vegetables such as cabbage, carrots, etc.
Pick, clean and wash
beans.
Put
in
Dutch oven large enough to hold
all
ingredients.\tPlace remaining ingredients in oven and let simmer for 4 hours, adding water as needed.
Cover beans with water by 3 inches.
Soak overnight in fridge, Wash and drain.
Place all ingredients EXCEPT pepper and salt in a large pot.
Cover with water by 1/2 inch. Mix well.
Bring to a boil, reduce heat to simmer for 90 minute
Add water if needed as needed.
Remove ham shanks, split their skins, remove meat.
Discard the skins, fat, and bones.
Chop the meat, return it to the pot.
Season to taste.
Simmer 10 minute more.
May be served at this time but it's much better reheated the next day.
Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer.
Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot.
Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes.
Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days.
Chef Note: Ham Stock can be frozen for 2 months.
ith water and add the ham and seasonings. Cook till meat
Heat oven to 350\u00b0.
In a large bowl, combine melted cheese spread and milk.
Add potatoes, vegetables, ham and onion.
Add pepper to taste and mix well.
Spread mixture in a greased 9 x 13-inch baking pan.
Cover.
Bake 50 minutes, stirring occasionally.
Uncover; sprinkle cheese and cracker crumbs over top.
Bake an additional 5 minutes or until cheese melts and cracker crumbs are golden.
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind
educe by half.
Add ham stock, ham shanks, Mayocoba beans, red potatoes
ough to accommodate the lamb shanks in a snug single