A roast ham provides the very best kind of leftovers; besides making great sandwiches, chunks of salty ham are perfect for pastas, soups and casseroles, go well into omelettes and frittatas, and the bone makes a delicious base for a pot of soup. If you have a slow cooker, all the better.
Here’s an easy recipe for Ham, Potato and Kale Soup, another using black-eyed peas, and altogether a dozen ideas for that leftover ham taking up space in your fridge.
Ham, Potato & Kale Soup
This soup is delicious with the addition of little white beans or black-eyed peas. If you don’t have a ham bone to make stock, use 1 L chicken or vegetable stock.
- 1 ham bone, with meat still on the bone, or a cup or so of chopped leftover roast ham
- canola or olive oil, for cooking
- 1 onion or leek, finely chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3-4 garlic cloves, crushed or chopped
- 3 small thin-skinned potatoes
- 1 large bunch kale, washed and thinly sliced (discard the ribs)
salt and pepper, to taste
- In a pot big enough to accommodate it, cover the ham bone with water and bring to a simmer. Cook for about 30 minutes, then remove the bone and set it aside until it’s cool enough to handle. Pull and cut any meat off the bone and add it to the ham stock.
- Meanwhile, heat a drizzle of oil in a heavy pot set over medium-high heat. Sauté the onion for about 5 minutes, until soft. Add the celery, carrot and garlic and cook for another minute or two. Add the ham, stock and bring to a simmer. Cook for about 20 minutes, until the vegetables are tender.
- Add the kale and stir; cook for a minute or two, until the kale wilts. Season with salt and pepper and serve hot, topped with freshly grated Parmesan. Serves 4-6.
This morning we did a bit of a fridge cleaning, using up leftover ham and veg with dried black-eyed peas. We threw it all into the slow cooker and let it do the work for us; if you don’t have a slow cooker, simmer the lot in a pot on the stovetop.
Ham & Black-eyed Pea Soup
- a chunk of sliced roast ham the size of a small fist
- about a cup of dried black-eyed peas (black beans would work just as well, or little white beans, or lentils)
- a chopped orange or red pepper
- half a chopped purple onion
- chopped carrots
- a few stalks of chopped celery
- a few cloves of garlic
- a few big spoonfuls of salsa
- 6 cups stock or water
- Toss all ingredients into a slow cooker.
- Cook on low for 6-7 hours; serve hot, topped with grated Parmesan.