Instead, I use ham pieces because they are relatively cheaper than other cuts of ham. I don’t use the meat from the ham hocks for adding to the soup as I find there is just not enough meat. I see turkey and ham served side by side at tons of holiday meals! Next up would be a leftover Easter ham bone. Additional flavoring can be added by using a ham base or even chicken stock. I find the best flavor comes from using a smoked bone-in piece of meat. We give this mixture lots of space to marinate in a covered bowl in the refrigerator for three days, before transferring it to its final resting place in a mason jar.Īs you can see, the process is quite simple.The ham and beans start with nicely flavored broth or stock.
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