The wife and I bought a descent sized ham for Easter, one of the 'spiral sliced kind'. We didn't spread their included topping on the ham, but went a different route.
I was always a fan of "Honey Baked" hams (the brand), and back in the day they used to be hard to get (you needed a reserved code number). These hams are different to make; they have some secret spices in the crust which is fantastic. So, that's what we set our sights on...to imitate a "Honey Baked" (brand) ham.
It took like 9 hours, but we got pretty damn close (like REAL damn close). The ham was fantastic. The only thing I would change is the clove amount (long story...and lots of spices).
Now, it's important to understand what I'm talking about here. Normally, we are the..."Finish the ham first and THEN make soup"...kind of people. BUT, this time we did it different. We ate ham for two days (like a full ham here, folks), and then made soup. Needless to say, the soup is off the charts with white beans. The beans are not mashed or blended into a puree, but rather left whole. The beans make a wonderful sauce, and the soup is fantastic.
So, why the post? Well, several reasons...
1. Bean soup is something to behold, especially ham & bean soup. Can't say for sure, but I think everyone loves bean soup!
2. Some of our ham & bean soup got frozen and then vacuum sealed in the new chamber sealer, so I won't see it again for several months. And...
3. Not a single bit of our huge ham was wasted! Something I really appreciate!
Not even a single bit went to the dogs, or to waste. It's just the two of us, so waste can be an issue with things like a whole ham, but this made me feel good not wasting a single part of it. Even the extra juices went to good use for the pups.
Pretty happy about all that. AND...how can anyone resist hot bean soup????
I was always a fan of "Honey Baked" hams (the brand), and back in the day they used to be hard to get (you needed a reserved code number). These hams are different to make; they have some secret spices in the crust which is fantastic. So, that's what we set our sights on...to imitate a "Honey Baked" (brand) ham.
It took like 9 hours, but we got pretty damn close (like REAL damn close). The ham was fantastic. The only thing I would change is the clove amount (long story...and lots of spices).
Now, it's important to understand what I'm talking about here. Normally, we are the..."Finish the ham first and THEN make soup"...kind of people. BUT, this time we did it different. We ate ham for two days (like a full ham here, folks), and then made soup. Needless to say, the soup is off the charts with white beans. The beans are not mashed or blended into a puree, but rather left whole. The beans make a wonderful sauce, and the soup is fantastic.
So, why the post? Well, several reasons...
1. Bean soup is something to behold, especially ham & bean soup. Can't say for sure, but I think everyone loves bean soup!
2. Some of our ham & bean soup got frozen and then vacuum sealed in the new chamber sealer, so I won't see it again for several months. And...
3. Not a single bit of our huge ham was wasted! Something I really appreciate!
Not even a single bit went to the dogs, or to waste. It's just the two of us, so waste can be an issue with things like a whole ham, but this made me feel good not wasting a single part of it. Even the extra juices went to good use for the pups.
Pretty happy about all that. AND...how can anyone resist hot bean soup????
