Tag Archives: old-fashioned boiled ham dinner

Ham Lentil Soup Recipe

Today, I am sharing my newly-developed recipe for Ham Lentil Soup that is made from a leftover ham bone, broth, and ham.

If you are a regular follower of my food blog, by now you have likely figured out that I am a fan of leftovers and of foods that generate leftovers that can be used in other dishes.  One of my favorite comfort food meals is a boiled ham dinner.  I blogged about this back in 2013. I buy a large smoked pork picnic ham, place it in a big stockpot with lots of water and boil it for a good while then add the vegetables to make a meal-in-one-pot soup.  Easy-peasy and, oh, ever-so-tasty. However, these hams are almost always quite large and there is a lot of meat. After a couple of days of leftover ham with scalloped potatoes, sandwiches, and perhaps my Hawaiian Fiesta Casserole, I find it’s time to do something else with the ham and the flavorful broth in which it was boiled.

I’ve decided that all that good ham broth should not go to waste so I have developed a recipe to use the leftover ham broth and ham to make a tasty soup… a second soup, of sorts, from the same piece of meat.  Ham Lentil Soup is a good economical way to use leftovers.  You will need to refer back to my 2013 post for directions on cooking the ham in order to get the ham broth, so go ahead and click here for those instructions.  Make sure you use enough water to cook the ham so that you end up with 7 cups of ham broth and, remember, the water will reduce as the ham cooks so you will most likely need to top it up during the cooking process.

Ham Lentil Soup
Ham Lentil Soup

Now, this leftover Ham Lentil Soup could be made without the ham broth, instead using all chicken broth or vegetable broth. However, what would be missing would be the wonderful flavor of the natural ham broth. So, after I have removed the cooked ham from the stock pot, what I do is refrigerate the ham broth overnight. A layer of fat will form on the top of the broth. Skim all of that off and discard it.  Strain the broth through a cheesecloth lined strainer to remove any remaining whole bits of fat.  Place 7 cups of the ham broth along with the meaty ham bone striped of most of its meat, and the addition of several wonderful spices into a large stockpot. The bone has great flavor in it and the spices will enhance the ham broth and form a flavorful foundational base for the soup.  It’s the broth that makes this soup so it needs lots of flavor. After this broth has cooked slowly in a large stock pot under cover for about 45 minutes, it will have reduced down to about 4 cups or so. Strain this so you have a clear broth.

Then, get those aromatics cooking in the oil. Add the strained ham broth and top it up with 4 cups of vegetable broth so you have 8 cups of liquid.  The great part about this soup is that if you end up with more than 4 cups of strained ham broth, just add less vegetable broth or, conversely, if you have less than 4 cups of ham broth, top it up with more vegetable broth.  Follow the recipe for when to add the different vegetables and lentils that require different cooking times. If there is a vegetable you don’t like, simply replace it with an equal amount of a vegetable you prefer.

Ham Lentil Soup
Ham Lentil Soup

This is a great way to totally maximize the use of a large ham. When you get tired of it, dice up the leftover ham and use it in this soup. Anywhere from 1 1/2 to 2 cups of leftover ham will suffice for this recipe. It’s meant to be a brothy, not thick, soup. I have added some orange lentils to this soup for extra substance but also because lentils are a good source of dietary fiber, protein, and minerals. I have chosen orange lentils because they cook in a relatively short time, usually about 20-25 minutes. Don’t overcook the soup after adding the lentils or they will turn to mush. The lentils will still be flavorful but they will have lost their shape if cooked too long.

This Ham Lentil Soup is a good way to maximize and change up leftover ham and it also freezes well.

Ham Lentil Soup
Ham Lentil Soup

[Printable recipe follows at end of posting]

Ham Lentil Soup

Ingredients:

Step 1:
1 leftover meaty ham bone
7 cups liquid (ham stock, chicken or vegetable broth)
2 whole star anise
10 whole cloves
½ cinnamon stick (about 3”)
3 cardamon pods
5 whole peppercorns
1 large unpeeled garlic clove
2 whole allspice
2 bay leaves

Step 2:
2-3 tbsp vegetable oil
2/3 cup onion, chopped
2/3 cup celery, chopped (apx. 1 large stalk)
1/3 cup parsnip, diced
3 garlic cloves, minced
4 cups strained broth from Step 1 above
2 vegetable stock cubes
4 cups hot water
¾ cup carrots, diced
½ cup turnip, diced
1 bay leaf
1 tsp dried thyme
¾ tsp dried basil
½ tsp dried oregano
½ tsp marjoram
½ tsp summer savory
¼ tsp cloves
Pepper, to taste
4 oz (apx. ¾ cup) orange lentils, rinsed and drained
1 cup potato, diced
19 oz can white kidney beans, drained and rinsed
½ cup frozen corn
½ cup frozen peas
1½ – 2 cups cooked leftover ham, diced
Fresh parsley for garnish

Method:

Step 1: Place leftover ham bone in large stock pot. Add 7 cups liquid (either ham stock left over from boiling the picnic ham or, alternatively, use chicken or vegetable stock).  Add star anise, whole cloves, cinnamon stick, cardamom pods, peppercorns, garlic clove, allspice, and bay leaves. Cover and boil gently over medium-low heat for about 45 minutes. Remove from heat and strain through fine mesh strainer.  Discard bone and spices. Set broth aside. This should yield approximately 4 cups broth.

Step 2: Heat oil over medium heat in the large stock pot.  Add the onions, celery, and parsnip.  Sauté 1 minute, stirring constantly.  Add the garlic and sauté for an additional minute, stirring briskly.

Return strained broth from Step 1 to stock pot.  Dissolve 2 vegetable stock cubes in 4 cups hot water. Add to the strained broth. Bring to a boil.  Add carrots, turnip, and spices. Cover and cook over medium low heat for 15 minutes. Add the lentils.  Cook for 10 minutes then add the potato and drained kidney beans.  Cook for about 10 minutes then add the corn, peas, and cooked ham. Cook for about 10-15 minutes longer, or until vegetables are fork tender.

Yield:  Apx. 12 – 1-cup servings

Ham Lentil Soup

Yield: Apx. 12 - 1-cup servings

This flavorful ham lentil soup makes good use of leftover ham bone, broth, and ham along with a mixture of vegetables, spices, and lentils.

Ingredients

  • Step 1:
  • 1 leftover meaty ham bone
  • 7 cups liquid (ham stock, chicken or vegetable broth)
  • 2 whole star anise
  • 10 whole cloves
  • ½ cinnamon stick (about 3”)
  • 3 cardamon pods
  • 5 whole peppercorns
  • 1 large unpeeled garlic clove
  • 2 whole allspice
  • 2 bay leaves
  • Step 2:
  • 2-3 tbsp vegetable oil
  • 2/3 cup onion, chopped
  • 2/3 cup celery, chopped (apx. 1 large stalk)
  • 1/3 cup parsnip, diced
  • 3 garlic cloves, minced
  • 4 cups strained broth from Step 1 above
  • 2 vegetable stock cubes
  • 4 cups hot water
  • ¾ cup carrots, diced
  • ½ cup turnip, diced
  • 1 bay leaf
  • 1 tsp dried thyme
  • ¾ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp marjoram
  • ½ tsp summer savory
  • ¼ tsp cloves
  • Pepper, to taste
  • 4 oz (apx. ¾ cup) orange lentils, rinsed and drained
  • 1 cup potato, diced
  • 19 oz can white kidney beans, drained and rinsed
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 1½ - 2 cups cooked leftover ham, diced
  • Fresh parsley for garnish

Instructions

  1. Step 1: Place leftover ham bone in large stock pot. Add 7 cups liquid (either ham stock left over from boiling the picnic ham or, alternatively, use chicken or vegetable stock). Add star anise, whole cloves, cinnamon stick, cardamom pods, peppercorns, garlic clove, allspice, and bay leaves. Cover and boil gently over medium-low heat for about 45 minutes. Remove from heat and strain through fine mesh strainer. Discard bone and spices. Set broth aside. This should yield approximately 4 cups broth.
  2. Step 2: Heat oil over medium heat in the large stock pot. Add the onions, celery, and parsnip. Sauté 1 minute, stirring constantly. Add the garlic and sauté for an additional minute, stirring briskly.
  3. Return strained broth from Step 1 to stock pot. Dissolve 2 vegetable stock cubes in 4 cups hot water. Add to the strained broth. Bring to a boil. Add carrots, turnip, and spices. Cover and cook over medium low heat for 15 minutes. Add the lentils. Cook for 10 minutes then add the potato and drained kidney beans. Cook for about 10 minutes then add the corn, peas, and cooked ham. Cook for about 10-15 minutes longer, or until vegetables are fork tender.

Notes

Please read entire blog post for additional information on making this soup.

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Ham and Lentil Soup
Ham and Lentil Soup

 

Ham and Lentil Soup
Ham and Lentil Soup

Meal Planning – Week 1

I am a big believer in meal planning and follow it regularly.  I recommend meal planning for several reasons:

  • Eliminates last minute meal planning – that’s when you leave work with no idea what’s for dinner and, suddenly, as you pass a supermarket with a deli or prepared food section or a fast food outlet and, well, you know the story – that becomes dinner.
  • Saves money and reduces food waste – have a plan in mind for using leftover meat such as ham, turkey, or roast beef. For example, use the leftover meat in sandwiches, casseroles, and/or soups. These are great ways to stretch the food dollar and eliminate food waste.
  • Healthier way to eat – You will eat less pre-packaged foods that often have way too many preservatives, additives, and other unhealthy ingredients. Meal planning means you are in control, to the extent possible, of what is in your food.
  • Less stress – Once you have a plan in place for meals for the week, you don’t have to stress each day over what to make for meals.

The keys to good meal planning are:

  • Make meals with ingredients you know your family will like – doesn’t have to be fancy, new, or creative. Sometimes, the old faithful comfort foods are the best.
  • Make the meal plan on the weekend and formulate the shopping list BEFORE you go to the supermarket and then stick to the plan, avoiding distractions of already-prepared or frozen entrées that supermarkets display to tempt shoppers.
  • Make your To-Do list for the meal preparation for the week – for example, if you are making baked beans on Saturday, get those beans soaking overnight on Friday evening.
  • Read each recipe carefully to ensure you will have all the ingredients and that the method is easy to understand and do-able in the time in which you have to do the food preparation.
  • Watch the supermarket sales flyers. Know your favorite dishes and buy ingredients for them when they are on sale. You’ll be more likely to stick to a meal plan if you already have most or all of the ingredients for a recipe on hand.
  • Plan around what’s in season. One of my favorite soups is cream of cauliflower which freezes well (provided whole milk, not fat-reduced, is used). I make several batches of this soup each fall when the locally-grown cauliflower is in season. I would not make it, however, in January with imported cauliflower that has traveled thousands of miles for days and is highly priced. Good meal planning needs to take place, on an ongoing basis, throughout the year.

Here is my suggested meal plan for the upcoming week, focusing primarily on dinners with some suggestions for a couple of lunches making the most of a boiled picnic ham. I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own shopping list as I have not listed what I consider to be “staple” items like milk, butter, eggs, spices, etc.  Click on the green hotlinks to access the recipes.

MONDAY

Blueberry Muffins – These are great breakfast or coffee break muffins and they freeze very well.  Nice treat to start off the week!
Shopping List: Blueberries (fresh or frozen), orange juice, orange rind

Blueberry Muffins
Blueberry Muffins

Dinner:  Meatloaf
Serve with mashed or riced potatoes and your favorite side of veggies. Homemade mustard pickles go great with meatloaf!

Shopping List: Ground beef, onion, prepared mustard, tomato soup, dry onion soup mix, graham wafer crumbs, fine bread crumbs, garlic powder, vegetables of choice

Meatloaf with Riced Potatoes and Mixed Vegetables
Meatloaf with Riced Potatoes and Mixed Vegetables

Dessert:  Gingerbread
At least once every winter, I have to have a dose of this yummy comfort food! Drizzle with brown sugar sauce for an extra-special treat!
Shopping List: Applesauce, molasses, coffee

Gingerbread
Gingerbread with Whipped Cream and Brown Sugar Sauce

 

TUESDAY

Homemade White Bread – This is always such a treat!  This bread will be super good with the ham sandwiches this week!
Shopping List: All-purpose flour, dry yeast, milk, butter/shortening

White Bread
Homemade White Bread

Dinner:  Old-fashioned Boiled Ham Dinner – This is truly dinner-in-a-pot and is my definition of “comfort food”!  The meat and vegetables are all cooked in the same broth in the same pot. Make sure you cook enough veggies for Wednesday night as this always tastes even better the second day. Easy to heat the vegetables in the microwave and, poof, you have two nights’ meals prepared in one effort. You’ll want those mustard pickles or mustard beans with this dinner!
Shopping List: Smoked pork picnic shoulder (ham), parsnips, carrots, rutabaga (turnip), potatoes

Boiled Ham Dinner
Boiled Ham DInner

Dessert:  Blueberry Grunt
This is such an incredibly yummy dessert – serve it with your favorite vanilla ice cream!
Shopping List: Blueberries (fresh or frozen) and lemon rind, vanilla ice cream

Blueberry Grunt
Blueberry Grunt

 

WEDNESDAY

Lunch:  Ham Sandwiches made with homemade white bread!  Don’t forget the mustard!

Dinner:  Leftover boiled ham dinner from Tuesday.

Dessert: Cherry Wink Cookies
Shopping List: Dates, cornflake crumbs, maraschino cherries

Cherry Wink Cookie
Cherry Wink Cookie

 

THURSDAY

Homemade Tea Biscuits
Shopping list: Whole milk, whipping cream, unsalted butter

Tea Biscuits
Tea Biscuits

Lunch:  Ham Sandwiches

Dinner:  Hawaiian Fiesta Casserole – this is a great way to use up left-over cooked ham and stretch its use. Serve these with those tasty biscuits and perhaps a green salad!
Shopping List: Rice, cream of celery soup, sour cream, liquid chicken bouillon, broccoli, canned pineapple chunks, Parmesan cheese, fine bread crumbs, leftover cooked ham, and ingredients for a green salad and dressing

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

Dessert: Decadent Chocolate Chip Squares
Shopping List:  Chocolate chips and coconut

Decadent Chocolate Chip Squares
Decadent Chocolate Chip Squares

FRIDAY

Dinner:  Mac ‘n Cheese with a green salad and homemade tea biscuits
Shopping List: Elbow macaroni, liquid chicken bouillon, cheddar cheese, Parmesan cheese, salad ingredients and dressing

Mac 'n Cheese
My Island Bistro Kitchen Macaroni and Cheese

Dessert: Cinnamon Sweet Bread
Shopping List: Staple baking ingredients

Cinnamon Sweet Bread
Cinnamon Sweet Bread

SATURDAY

Dinner: Maple-Orange Sauced Chicken Breasts with Rice
An extra special weekend treat!
Shopping List: Boneless skinless chicken breasts, onion, fennel, orange juice, orange rind, chicken stock, maple syrup, orange marmalade, rice

Maple-Orange Sauced Chicken
Maple-Orange Sauced Chicken

Dessert: Coconut Cream Pie
One of the best pies going!
Shopping List:  9” pie shell, coconut milk, whole milk or cream, sweetened shredded coconut

Coconut Cream Pie
Coconut Cream Pie

SUNDAY

Sunday Breakfast:  Pancakes

Pancakes
Pancakes

Dinner:  Bistro Burgers with Home Fries
Shopping List: Ground chuck, mayonnaise, maple syrup, ketchup, rhubarb relish, Dijon mustard, sour cream, onion salt, Parmesan cheese, Blueberry BBQ sauce, dry onion soup mix, bread crumbs, Cheddar cheese slices, red onion, tomato, prosciutto, fresh pineapple, bread and butter pickles, hamburger rolls, potatoes (for home fries)

"The Bistro Burger"
“The Bistro Burger”

Dessert: Leftover Coconut Cream Pie

Meal planning can be a challenge, especially with high food prices, ingredient availability (particularly in winter for fresh local ingredients) and, of course, for those who are busy and time-challenged.  However, with having a plan in place and establishing a routine for meal preparation, it is a way to eat better, save money, reduce food waste, and eliminate the stress of last-minute meal preparation that can sometimes result in unhealthy food choices. For those with children, it’s a good way to help them make good food choices and engage them in meal preparation by assigning them tasks to help with the work of making meals.

For my Week 2 Meal Plan, click here.