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depending on how much meat is left and how hard it is to get to it to cut it off I sometimes use the meat in with scalloped potatoes.
Or you could make a ham chowder with it...boil the bone to get any meat left on it off then go from there.
I alter this recipe from my best friend in Ann Arbor but using the home bone for the base...cook the ham bone in the 5 cups of water first then go from there.
Ham Chowder
1 onion
1 can cream of broccoli soup
4 large carrots
4 stalks of celery
4-5 large potatoes
5 C. water
2-3 cups chopped ham
2 tbsp. butter
salt
pepper
21/2 c. milk
6 tbsp flour
Dice and cook carrots, onion, potatoes and celery in the 5 cups of water for 20 min.
Add ham, butter, salt and pepper.
Mix flour and milk together, add to soup
Last add cream of broccoli soup.
Bring to boil stirring constantly
Turn down heat and simmer.
I boil it until the meat is really easy to take off the bone. Pitch the bone to one of the "strays dogs that came to stay" and use the broth and meat to...
I haven't yet! It's been too darn hot...90s in Michigan in October! There's something wrong with that! My ham bone is waiting patiently in the freezer for cooler weather (which incidentally is supposed to start today).
go figure a week ago it was in the 40's in Illinois where we moved from (one of my friends called and told me) and now this last week it has been in the 90's and here in Texas it has been lower 90's middle 80's.
I'm waiting on cooler weather to hubby is wanting chili
Boil ham bone in water; reserve water and meat(if needed add more ham to equal 2 cups). Boil broth down to 4 cups set aside.
Soup
2- 15 ounce cans Black-eyed peas, rinsed and drained
4 cups ham broth
1/2 cup water
15 ounce can white hominy, rinsed and drained
10 ounces frozen cut okra
1 1/2 cups frozen chopped onions
2 teaspoons minced garlic
2 teaspoons Cajun seasoning
1/4 teaspoon black pepper
4 cups chopped collard greens(or fresh spinach)
14 1/2 ounces can stewed tomatoes
In 3 to 4 1/2 quart crock-pot combine ham. hominy, okra, onion, garlic, Cajun seasonings, and pepper. Stir in broth and water. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
In last hour(if using low setting, turn heat up to high) add peas. In last 15 minutes, add greens and undrained tomatoes; cover and cook. Ladle into bowls.
