Easter Ham Bone Soup

Great way to use the Easter ham bone.

Step: 1

Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate.

Step: 2

Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.

Step: 3

Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.

Step: 4

Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.

Per Serving: 111 calories; protein 3.3g; carbohydrates 24.8g; fat 0.2g; sodium 33.2mg.

The name of “stew” can process to both a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.