This is a meal that follows after a Holiday Ham Feast, utilizing the Ham Bone with surrounding Meat & Fat to create a rich Ham Bone Broth that is used in turn to make this incredible Canadian Ham Bone Soup! With tender, succulent chunks of Ham in a Homemade Ham Bone Broth with Butter, Cream and Vegetables, it's just a wonderful bowl of hearty goodness.Building upon the fundamentals of East Coast Canadian Cuisine by incorporating the heavy use of Butter & Cream in the classic dish, Hodge Podge. With the seasoning of Savory, Thyme & Bay Leaves used in Canadian Split Pea Soup and the Ham Bone with chunks of torn Ham. We create the uniquely incredible Canadian Ham Bone Soup.
Servings: 8 Bowls
Equipment
- 1 Stock Pot
Ingredients
- 5 C Ham Bone Broth - prepared in advance and set aside
- 1+ lb Torn Ham - prepared in advance and set aside
- 1/4 C Rendered Ham Fat - prepared in advance and set aside
- 3 Cloves Garlic - minced
- 2 Stalks Celery - diced
- 2 Med Carrots - sliced 1/8-1/4 inch
- 1 Large Onion - diced
- 1/2 lb Cabbage - Torn in pieces and salted
- 2 tsp Butter Popcorn Seasoning
- 1 tsp Thyme & Savoury - each
- 2 or 3 Bay Leaves
- As Desired Pepper - to taste
- 1 C Frozen Mixed Vegetable - Carrots, Green Beans, Corn & Peas
- 1/4 C Butter
- 1 C 10% Cream - or heavier
Instructions
- Prepare the Ham Bone Broth the day before. This will give you the Ham Broth, Ham Fat and Ham Meat that is used for this recipe. Or you can simmer the Ham Bone with surrounding meat in 8 Cups of water instead of 5 Cups for 2 hours, partially covered. Use Butter in place of the rendered Ham Fat. After 2 hours, remove the bone to cool and strip the meat off.
- Tear 1/2 lb Cabbage leaves and salt with 3/4 tsp salt. Mix well and set aside for 15–20 minutes or, if preparing the Ham Broth and refrigerating overnight, you can salt the cabbage and refrigerate as well.
- Prepare the Vegetables and place 1/4 C of Rendered Ham Fat into a Stock pot along with Onions, Celery, Carrots, Garlic. Squeeze out all the juices from the Cabbage and add into the pot with the fat and mirepoix. Toss and cook for about 5–10 minutes. Add the Bay Leaf, Butter Popcorn seasoning, Savory, and Thyme with enough Black Pepper to taste.
- Pour in Ham Broth and bring to a boil over max heat, reduce to medium and keep it simmering for 10–12 minutes, stirring occasionally.
- Add in the torn pieces of previously cooked and stripped Ham when making the broth and mix. If adding Frozen Vegetables, they can be added here as well. Wait for it to come back to a simmer. Then add Butter, followed by Cream, and mix while heating through. Just as it returns to a simmer. Cover and remove from heat to rest for about 20 minutes.
Notes
Ham Bone Broth: This recipe relies on having the Ham Bone Broth already prepared. Which yields with it the rendered Ham Fat & meat stripped off of the Ham bone to make Ham Bone Soup. Our Ham Bone Broth covers how to prepare these in preparation for making Ham Bone Soup.
Easy Ham Bone Soup: An easy version uses a Ham Bone with surrounding meat, placed into a pot with 8 Cups of water. Bring to a boil, reduce the heat to simmer for 2 hours. Remove the Bone to cool and strip the meat off to add back into the soup towards the end.
Then the recipe is made the same using Butter or Neutral Oil to fry the Vegetables. Add the seasoning, Ham Broth, simmer for 10–12 minutes, followed by the Ham, then Butter & Cream, just the same. Adjust the seasoning to taste.