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.
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
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.
In a medium pan place one inch of water on the bottom.
Pour in lemon juice.
Place a metal steam in pan; cut the asparagus into equal lengths and arrange in the pan.
Add pepper and butter on top.
Steam for 5 minutes.
Cut smoked ham into twenty strips, one oz. package should be sufficient.
Remove the asparagus from steamer.
Cool for two minutes.
Wrap the asparagus diagonally with the smoked ham.
Serve immediately or can be served cool. Servings 10.
Remove skin from smoked ham hocks.
In a large
Stir creamy salad dressing, sweet pickle relish, mustard, black pepper, and salt in a large bowl until thoroughly blended.
Grind smoked ham, hard-cooked eggs, green onions, green bell pepper, and celery together into a bowl with a food grinder, spooning tablespoons of salad dressing mixture into the grinder for moisture as you work.
Combine the ham mixture thoroughly with the remaining salad dressing mixture; store covered in refrigerator until serving time.
ut off thick rind on ham to expose the fat layer
minute.
Stir pork shank, water, chicken stock, and bay
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.
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.
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.
Use either butt or shank or whole smoked ham depending on how many kids are coming home.
Soak ham in water, changing several times for 4 to 5 hours.
This is to remove a lot of salt from the ham.
Boil ham in apple juice for 4 to 5 hours.
Let ham cool in apple juice.
Trim excess fat.
Cover with brown sugar, decorate with pineapple slices, maraschino cherries and whole brown cloves. Bake in 300\u00b0 oven until glaze is formed.
rown.
Add beef bones, ham shank, remaining herbs and vegetables and
Remove skin from ham.
Place ham on foil in baking dish. Spread mustard over ham.
Pour honey over mustard.
Wrap ham in foil and seal loosely.
Bake at 325\u00b0 for 2 1/2 to 3 hours.
Serve the sauce with the ham slices.
Heat oven to 325 degrees.
Have ready a shallow roasting pan fitted with a sturdy metal rack.
Cut rind off ham to expose fat.
Place ham on rack and cover loosely with foil.
Bake 1 hour and 15 minutes.
Stir glaze ingredients until coffee dissolves.
Brush on ham.
Bake uncovered 40 to 60 longer, brushing twice with glaze, until meat thermometer inserted in thickest part (not touching bone) registers 140 degrees.
Let ham rest 15 minutes before slicing.
acon fat until sizzling; ADD ham shanks and cook, turning, until