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Thread: Hambone

  1. #1
    Deal GURU
    Join Date
    Mar 2007

    Default Hambone

    What can I do with a hambone besides beans??
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  2. #2
    Deal GURU
    Join Date
    Mar 2007


    Re: : Hambone

    Tomato & Cheese Lasagna Recipe #39095

    7 large tomatoes, peeled,seeded and chopped
    1 red onion, diced
    4 cloves garlic, minced
    4 tablespoons olive oil
    1 tablespoon tomato paste
    1 bay leaf
    3-5 sprigs fresh thyme, chopped
    3-5 sprigs basil, chopped
    3-5 sprigs parsley, chopped
    1 pinch crushed red pepper flakes
    prosciutto or ham bone
    1/4 lb parmesan cheese, grated
    1/2 lb buffalo mozzarella, grated
    1 cup ricotta cheese
    1/4 cup fresh basil leaves, finely chopped
    1/4 cup fresh Italian parsley, finely chopped
    ground black pepper
    lasagna noodles (I use ready-to-bake)

    To make the sauce: Take the onion and garlic, and saute in olive oil in a large
    pot for a few minutes.
    Add the tomatoes, tomato paste, bay leaf, herbs, crushed red pepper, and
    prosciutto or ham bone.
    Simmer gently for about an hour and a half.
    Remove the bone, puree the sauce (carefully, since this will be hot), and taste
    for seasoning.
    The cheeses: Keep parmesan and mozzarella in separate piles.
    Add the chopped basil and parsley to the ricotta, and season with freshly ground
    black pepper.
    Layer the lasagne: In a dish that is 10X6X2, begin with a light layer of sauce
    on the bottom.
    Cover with a sheet of pasta, and spread it with sauce.
    Sprinkle with parmesan and mozzarella.
    Cover with another sheet of pasta and sauce.
    Put half of the ricotta and herb mixture on this layer.
    Repeat with a layer of pasta, sauce, and mozzarella and parmesan, then another
    layer of pasta, topped with remaining ricotta.
    Make one more layer of pasta and mozzarella and parmesan, ending with a top
    layer of pasta and sauce and parmesan.
    Cover the lasgne with foil and bake 20 minutes in a preheated 350-degree oven.
    Remove the foil and bake another 20 minutes or so, until the top is crusty and
    Let sit for 5 or so minutes after removing from the oven.
    Cut into portions, grate with fresh parmesan and serve.
    Note: You can use store-bought sauce as a time-saver, but if you have the time
    its worth the wait.
    This may also be made earlier in the day: assemble and keep in the fridge until
    ready to cook.
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  3. #3
    Deal GURU
    Join Date
    Mar 2007


    Re: : Hambone

    From Recipezaar

    German Potato Soup Recipe #22088

    1 meaty ham bone
    1 head cabbage
    6-8 potatoes, diced
    3 carrots
    1 large onion, diced
    2 stalks celery, sliced salt & pepper
    1 tablespoon parsley
    2 bay leaves

    Boil the Ham Bone and the bay leaves in appox.
    3 qts.
    of water for 1 hour.
    If your broth boils down too much you may need to add extra water.
    Remove and cut the meat into chunks after your rich broth is made.
    Add ham, onion, celery, potato's, carrots, salt, pepper, cabbage and parsley to
    the broth.
    Cook till veggies are done.
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  4. #4
    Deal GURU
    Join Date
    Mar 2007


    Re: : Hambone

    Creamy Ham and Corn Chowder Recipe #52692

    1 ham bone, with at least 1 cup of meat remaining on bone
    water, to cover
    4 tablespoons butter
    4 tablespoons flour
    2 cups milk (whole milk preferred)
    1 1/2 cups frozen corn or 1 (15 ounce) can corn
    1 tablespoon dried onion flakes or 1/4 cup freshly minced onions
    1-2 clove garlic, minced
    salt and pepper, to taste
    paprika, to taste

    1. On a firm non-breakable surface, take a clean hammer and crack the middle of
    the ham bone so that marrow can escape during cooking.
    2. Place ham bone flat in the bottom of a pot and add enough water to just
    3. Simmer over medium heat for 30 minutes.
    4. Remove bone and cut off the remaining tender ham meat; set meat aside.
    5. Turn up the heat on the ham broth and reduce down until you have about a
    couple of cups of broth, or to desired strength.
    6. Skim the fat from the broth.
    7. Melt butter in a large pan; remove from heat and mix in flour until smooth.
    8. Slowly add 1 cup milk, stirring constantly.
    9. Return pan to stove and cook on low heat until milk thickens.
    10. Stir the corn, the ham pieces you set aside earlier, dried minced onion, and
    minced garlic into thickened milk; then slowly stir in the remaining milk and
    the ham broth.
    11. Cook on low for about 15 minutes, but do not boil.
    12. Add salt, pepper, and paprika to taste.
    *Note: how much meat you leave on the bone is up to you, but I like to have a
    couple of cups of ham bits mixed into this chowder.
    Optional: you can add a cup of cooked, chopped potato chunks to the soup near
    the end of the cooking, if you like.
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  5. #5
    Deal GURU
    Join Date
    Mar 2007


    Lentil soup. Mmmmmmm! It tastes wonderful! Here are a couple of

    Vegetable Herb Soup
    Soup Mix:
    1 pkg. split peas
    1 pkg. alphabet macaroni (or other small pasta)
    1 pkg. pearl barley
    1 pkg. lentils
    1 ? cups brown rice (or white)

    1 onion, diced
    2 cloves garlic
    6 cups chicken broth
    ? cup soup mix
    2 ribs celery, diced
    2 small potatoes, peeled and diced
    2 carrots, peeled and diced
    1 tsp. dried thyme
    ? tsp. dried rosemary
    1 bay leaf
    ? tsp pepper
    cajun seasoning to taste
    Put the onion and garlic in a large pot sprayed with Pam and cook on medium heat
    until the onions are slightly brown. Add the remaining ingredients and cook
    about 30 minutes or until rice, barley, lentils and split peas are soft. Remove
    bay leaf and discard. Serve with Tostitos or rolls.

    Ham and Lentil Soup
    2 cups lentils
    1/2 pound ham, diced
    1 onion, chopped
    1 bay leaf
    2 ribs celery, chopped
    1 clove garlic, minced
    salt and pepper, to taste
    Combine all ingredients with 2 quarts water in the Crock Pot. Cook on low,
    covered, 8 to 10 hours. Adjust seasonings and serve.
    I would add a few cut up carrots to it... just cause I like carrots.

    From: []

    after all the talk about lentils i thought i would send along this recipe my
    sister gave to me for one of the pot luck dinners i had to cook for, it was very
    good and everyone seemed to like it. we print out copies of our recipes in that
    group and the copies were all gone at the end of the meal...

    3 slices of bacon, cut into 2-inch pieces - or hambone
    1 medium onion, sliced
    1 large carrot, sliced (about 3/4 cup)
    1 large celery stalk, sliced (about 3/4 cup)
    1 clove garlic, finely chopped
    4 cups water
    12 ounces dried lentils (about 2 cups)
    1 chicken bouillon cube
    2 tablespoons snipped parsley
    1 tablespoon salt
    1/2 teaspoon pepper
    1/4 to 1/2 teaspoon dried thyme leaves
    1 bay leaf
    1 can (28 ounces) whole tomatoes
    1 cup water
    fry bacon in 3-qt saucepan or Dutch oven until limp; drain on paper towels. add
    onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat
    until celery is tender, about 10 minutes. Stir in bacon, 4 cups water, the
    lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf. heat to
    boiling; reduce heat. Cover and simmer until soup thickens, about an hour. Stir
    in tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 minutes. 6
    servings - 1 1/2 cups each.

    What I did:
    I started with olive oil, added the onion, celery and carrots. Instead of
    chicken i used an onion bouillon cube, of course i didn't use the bacon. I used
    dried parsley. I didn't have thyme, but used dried Basil (same color!) I used 2
    pints of tomatoes I had canned instead of one can, so I used more than was
    called for.
    The next day I had a container of the soup left over, one of the refrigerator
    bowls from T-ware, it was full, I added the same amount of rice, cooked and
    left-over, too. I put both of those into a can of tomato soup to which I'd added
    about 2/3 a can of water. It could have used the whole can of water, you have to
    be the judge of how soupy you want your soup. Could just as easily have added
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