We love the deep glaze on Honey-Baked hams, so I’ll periodically buy a quarter ham so we can have sandwiches for a couple of days. The last time we did this, I was left with a sizeable bone-in chunk that I froze for soup, which I finally made yesterday. Delicious! (And super easy.)
Crockpot Portugese Bean Soup
Serves 4 to 6
leftover bone-in quarter ham
1 lb. Portugese sausage, cut into 1/2 inch slices (also known as “linguica”; substitute any spicy sausage)
2 15-oz. cans white kidney beans, drained and rinsed
1 28-oz. can diced tomatoes
3 large carrots, peeled and cut into 1-inch chunks
2-3 cups chicken stock
nonstick cooking spray
1. Coat the inside of the crock with nonstick cooking spray for easy cleanup. In the crock, combine ham, sausage, beans, tomatoes and carrots. Add enough chicken stock to cover most or all of the ham (depends on the size and shape of the ham and the size of your crock). Cook on low for 6 to 8 hours.
2. Before serving, remove the ham from the crock. Pull the meat from the bone and shred. Return to crock, stir and serve.