Man, I love leftovers during the holday season. Especially if the weather is cold, as it has been here in Arizona. Today, we are dealing with leftover ham and making a hearty soup. Like everything else, super easy, super delicious and it makes quite bit.
Christmas Ham Soup
For this you will need the left over bits of ham, you know, the tough parts from the end that nobody likes on sandwhiches because they are too tough. They work perfect for this recipe, especially if they are both tough and have a bit of extra fat.
- Ham, the fattiest pieces, diced, about 2 cups
- 2 carrots, diced
- 3 ribs of celery, diced
- 1 medium yellow or brown onion, diced
- 2 russet potatoes, diced
- 4 cloves of garlic, chopped fine
- 1/2 cup flat leaf parsley, chopped fine
- 1/2 12oz bottle of brown beer
- 2 tbls olive oil
- 2 tsp cinnamon
- 2 tsp cumin
- Water to cover
- 1 tbls red wine or apple cider vinegar
- Salt & pepper to taste
In your dutch oven or sturdiest soup pot, heat the olive oil on medium high heat until it’s hot. Add the ham pieces and saute for 2 minutes. Drop the heat to medium and continue to cook until most of the fat is rendered and the ham is nicely browned. This will take about 5-7 minutes.
Add the carrots, onion, celery and saute for about 2 minutes. Add the beer. scrape the bottom of the pan to get the brown ham bits and let it cook for about 2 minutes. Add the potatoes and cover with water. Add the spices and garlic and bring to a boil.
Once boiling, reduce heat to low and let cook with the lid on for 45 minutes. Finish with parsley and vinegar.
- Add 1 can of black beans
- Add a corn starch slurry and let it cook for an additional 10 minutes to thicken
- Use white wine instead of beer and skip the vinegar. I would use a pinot gringo or something equally light, not a chardonnay.
- Use the entire beer!
If this turns out correctly, you should have an amazing ham flavor with a hint of cinnamon. I thought it turned out really nice, hearty enough to be a meal but not so heavy to be a stew.