Gotta Ham Bone. Need a recipe!

Boil it till the meat falls off. Add split peas and cook till tender. Go to the store and buy a box of Johnnies corn muffin mix. And make it up.

Love these ideas, keep 'em coming!!

Add a can of soda (I use cola) to the beans on the above recipes to get them and the meat to soften faster.

Do not follow the bean package soaking instructions. It says to pour off the soak water. Keep the water, especially if you have used the fast soak method that calls for boiling the beans. DO throw away the water you wash the beans in before soaking.

Do not add any thing acidic (tomato paste, salt, spices, etc) to the beans until they are softened. Acid slows softening and soda water or baking soda (just a pinch) hastens softening.

Simmer the bone for 3-4 hours in enough water to cover it. (Or do it in a crockpot.) Remove the bone, let it cool, and pick off any meat. Return the meat to the broth. Chill the broth overnight, and skim off most of the fat (will vary depending on how much fat was on it.) Then use the broth to cook navy beans, or red beans. Add peppers, onions, etc to the red beans and serve over rice.

Hambone and Red Beans
Fast soak or overnight soak the beans (sort fist for rocks/bad beans)
Soak instructions on bean package

Put beans into a large pot and cover with 3 inches of water. Add the ham bone. (Don’t add salt at this point since that slows the beans' softening.) Slowly bring to a boil, reduce heat to low, cover and simmer, for 1-1/2 to 2 hours until tender, season to taste. Remove from heat and transfer the beans and ham to a large serving bow

Bake some cornbread.....
Little butter and big bowl of beans/ham
Larrupin' good eats!

I`m a one person household with a bum knee so I`m not inviting folks.

Thus, a keeper of a cooking.

Crockpot for sure. Then given that my porch is unheated, I`d keep it there between days.

So, Thoughts:
Stewed tomatoes canned with small amounts of salt, after all the ham has lots of that. The acid of tomatoes helps the `stew` keep longer.

Veggies.
-Onions, maybe up to 2 c. diced and caramelized.
-Cabbage or celery diced. Celery has more `my flavour`, but cabbage keeps longer
-Parsnips rather than carrots. My flavour choice.
-Maybe one potato diced.

All told the ingredients other than the hambone should cover the bone or almost cover the hambone.

One hour on fairly warm temperature, then reduce for 4 or 5 hours of simmering.

This is making me hungry for a hambone.

:B