f the slow cooker. Place ham in the slow cooker. Place
Boil waer and cubes together.
chop potatoes, ham, leeks and carrots
throw in pot when water boils.
allow to get tender.
add milk and stir frequently.
mix flour and 2 T milk until smooth.
add to pot
bring to a boil to thicken.
add 1 c sour cream stir until blended and heated through.
season throughout cooking to taste.
Soak the beans overnight; drain and cook in the ham broth with the bone until tender.
Add the other vegetables and cook them until they are soft.
Remove the bone; add parsley and pieces of leftover ham.
Simmer for a few minutes, then serve.
It will be thick and delicious.
Combine cream of mushroom soup and broth together.
Add spices of your choice at this point, rosemary/saje/marjoram/garlic.
Toss frozen perogies and ham with soup mixture.
Bake at 350, covered, for 1- 1 1/2hrs.
Toss gently every 1/2 hour.
Add a variety of vegetables, or switch protein for a change.
I added mozza cheese at the end of one bake.
In your crock pot combined together the ham bone, onion, carrots, curry, honey, salt, pepper, and paprika.
Turn to high and let cook for 6 hours.
Remove the ham bone and discard.
Add diced ham, new potatoes, and cream of mushroom, stir to combine.
Let cook for at least 30 more minutes.
Serve over rice, egg noodles, or just by itself with a nice country salad and a big knot of bread.
**You can add 2 cans of cream of mushroom if you like it more like chowder than soup.
In a large casserole dish, layer potatoes with some overlapping.
Next, sprinkle on ham, green pepper, onion and cheese.
Mix sour cream and soup together and spread over top.
Preheat oven to 325\u00b0.
Grease a 1 1/2-quart baking dish.
Cook noodles
and drain.
Combine soup and milk in saucepan until smooth.
Add onion, mustard and sour cream; stir.
Add hot noodles and ham.
Toss with a fork.
Put in the baking dish and top with mixed butter and bread crumbs.
Sprinkle the top with Parmesan cheese.
Bake for 25 to 35 minutes.
Yields 6 servings.
Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil.
Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.
hem with some of your leftover ham.
Cook on medium heat
Combine pineapple, vinegar, brown sugar, ketchup and soy sauce in a saucepan and heat to boiling.
Stir cornstarch with water. Stir into sauce and boil 1 minute.
Spoon over warmed slices of leftover ham. Serve extra sauce on the side.
nd add cheese and ham.
Simmer potato ham soup over low heat
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.
ith paper towels.
Score ham with a sharp knife in
pen up the cans of soup and dump'em in.
50.
Pull or dice ham into small pieces.
Place
In a sauce pan combine milk, soup and the cubed cheese.
Stir until cheese is melted and thickens a bit.
Then fold in the vegetables and the ham.
Stir a minute or two for the veggies to soften up.
Then fold in the cooked noodles.
Next transfer to a put into a 2 quart ovenproof dish.
Cover the mixture with stuffing mix to cover the whole dish.
Drizzle the melted butter over the stuffing.
Bake at 350\u00b0F for 20 to 30 minutes.
Melt butter. Add onion and ham.
Saute until onion is tender and golden.
Add cream of mushroom soup and milk.
Stir until blended.
Add mashed potatoes and cook until hot.
May add extra milk for your own consistency.
Brown ham in butter.
Add onion and cook until soft.
Add milk to soup.
In casserole, alternate layers of ham/onion, noodles, cheese (cut into strips) and soup mixture.
Repeat until all ingredients are used up.
Bake at 350\u00b0 for 1 hour.
Leave generous portions of ham on ham bone; cook on low for several hours in water in Dutch oven.
Refrigerate in liquor for 1 or 2 days.
Remove; cut up leftover ham in chunks.
Simmer again in liquor, adding split peas.
After 1 hour, add beans and rice. Cook on low; as mixture thickens, add chunks of onion.
Simmer until soup is soft.
Can be served on noodles or biscuits.
br>Stir in Bacon or Ham and potatoes and cook for