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I made some soup today and thought I would share my process. I always keep the ham bone whenever I smoke a ham for the holidays. With Easter around the corner I thought I should make room for the next one. I usually simmer the bones for about an hour adding whatever spices or seasonings I want and then pull it out to get as much of the meat off of it as I can. Then put it back in and simmer it in for a couple of hours or so. I have found this keeps the meat from getting overcooked and dry while getting as much of the flavor from the bones. Next is to cool it down, usually in an ice bath, bowl surrounded by ice in a larger bowl. Put this in refrigerator for the next day. After the broth has cooled the fat is floating on top and easy to skim off. I usually use a couple tablespoons of it in the pan to sauté some onions instead of butter or oil, more flavor. De glaze the pan with the broth and then add the meat and beans that have been soaked overnight. Simmer to desired tenderness.
I made some soup today and thought I would share my process. I always keep the ham bone whenever I smoke a ham for the holidays. With Easter around the corner I thought I should make room for the next one. I usually simmer the bones for about an hour adding whatever spices or seasonings I want and then pull it out to get as much of the meat off of it as I can. Then put it back in and simmer it in for a couple of hours or so. I have found this keeps the meat from getting overcooked and dry while getting as much of the flavor from the bones. Next is to cool it down, usually in an ice bath, bowl surrounded by ice in a larger bowl. Put this in refrigerator for the next day. After the broth has cooled the fat is floating on top and easy to skim off. I usually use a couple tablespoons of it in the pan to sauté some onions instead of butter or oil, more flavor. De glaze the pan with the broth and then add the meat and beans that have been soaked overnight. Simmer to desired tenderness.
