Every year at Thanksgiving we buy an Appleton Spiral Sliced Ham from ALDI for those who are not turkey fans at our dinner table. My husband is a huge fan, so I figured I would cook one over the weekend with some Kaese Spaetzle for a German-themed dinner night. After serving our family dinner, which barely put a dent in the 10 lb. ham, I trimmed and froze about half the remaining meat, portioned out some for weekday lunches with the leftover spaetzle, and still had about 3 lbs. leftover for sandwiches (or whatever) along with the ham bone.
So what to do with the ham bone? I have a couple of soup recipes that call for a ham bone, but this split pea recipe is by far my favorite.
So what to do with the ham bone? I have a couple of soup recipes that call for a ham bone, but this split pea recipe is by far my favorite.
Split Pea and Ham Bone Soup (Slow Cooker)
Serves 4, Cost per Serving $.37
Ingredients
One ham bone with some meat remaining
1 lb. dry split peas - rinsed and sorted (I have also used lentils when I don't have split peas)
8 cups of water
1 onion, chopped
4 carrots, peeled and chopped
4 stalks of celery, chopped
1 tsp. dried oregano
1/2 tsp. dried parsley
1 tsp. sea salt
1/4 tsp. black pepper
Directions
1. Place all ingredients in slow cooker and simmer on low for 6-8 hours, or until peas are tender.
2. Remove bones and break up meat into bite-size pieces.
Freezer to Crockpot Directions:
Place all ingredients except water into a gallon freezer bag. Press out air, seal, and freeze for up to 3 months. The day of cooking, empty contents of bag into the Crockpot, add the 8 c. of water, and cook on low all day.
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