ham and bean soup! . . .
We enjoyed a baked ham with fresh pineapple, cloves and a brown sugar/vinegar glaze last night with company. It was a Cook’s shank ham which I’ve had before – and it was very tender and tasty.
This morning, I cut the large chunks of leftover ham off the bone and started an “all-in” ham and bean soup: sauteed one chopped onion, 2 carrots with the hambone, then added 2 cans of chicken broth, 2 cans of filtered water, a can of diced tomatoes and a leftover baked sweet potato and pineapple bits.
Simmering this until the afternoon when I’ll add a large can of small white beans into the soup. Cook until suppertime when we’ll send some of the soup and ham sandwiches on homemade 10-grain bread down to our 93 year old neighbor who lives down the street.