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.
Place smoked ham shank in crock pot.
Open
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind, and
vernight.
Stock:
Place ham shank in crockpot and add just
over and simmer for 1 hour.
Remove ham from soup -- and
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.
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.
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.
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.
combine the ham shank and 4 cups water and simmer for about 45
Combine the potatoes, celery, onion, ham and water in a stockpot
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.
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.
roasting pan and roast for 1 1/2-1 3
f water. Cover and simmer for 90 minutes.
In a
ou cooked it with a ham shank you'll have to remove
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.
In a bowl, mix all ingredients together except ham.
Remove rind from ham. Score fat with a knife.
Rub mixture over ham. Wrap ham in foil or plastic and refrigerate overnight.
Heat oven to 425\u00b0.
Unwrap ham.
Place in a 13 x 9-inch cake pan.
Roast, uncovered, for 20 minutes.
Reduce heat to 325\u00b0.
Baste with drippings every 30 minutes for about 4 hours or until meat thermometer registers 160\u00b0 internal temperature.
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.
kin and excess fat from ham, leaving a fat layer about