Have you ever taken the Myers Briggs personality test? The results are pretty interesting and according to them (and 26 years of life experience) I’m exceptionally good at thinking up ideas but not so great at carrying them out. This is especially true when it comes to recipes. I spend far more time thinking about what I want to make rather than actually making it, which enters one of the reasons I created this blog—as a source of urgency and motivation!
Over the last few months my looooong list of recipe ideas grew to include doing something with the ham bone that’d been in my freezer since Easter. As I scanned the list, I knew that if I didn’t share a leftover ham bone recipe with you all for Christmas (the second and last ham holiday of the year) I’d never do it before the bone was freezer burnt to a crisp.
As the blogging-to-get-my-ass-in-gear magic started working a couple of the ham bones’ list mates started speaking to me as well, specifically the posole and cauliflower fauxtato soup. Hey, ham is pork (main meat used in posole), potato soup always needs bacon (hams only slightly better looking cousin), and ham bones are most often used in soups with beans or peas (enter hominy, the non-repulsive bean alternative). There’s nothing an efficient procrastinator loves more than killing multiple birds with one big ol’ burst of motivation.
The result didn’t quench my desire to try traditional posole or a classic fauxtato soup (coming soon… read: eventually) but it was honestly one of the most original and creative recipes I’ve ever thought up and roughly a bazillion times better than anything I’ve ever tasted made from a leftover ham bone. So, this year, screw the peas and beans and make something really good with that leftover Christmas bone.
Thanks for motivating me to discover something so delicious :). Merry (late) Christmas and Happy New Year lovely people! Speaking of New Year, do you see how healthy the ingredients for this soup are? New Year’s resolutions, here we come!
Leftover Ham Bone & Hominy (aka Haminy) Soup
- 1 leftover ham bone
- 1/2 onion, peeled and cut in two
- 1 bulb garlic, peeled
- 2 bay leaves
- 3 20 oz bags frozen cauliflower florets
- 2 cups or 1 15.5 oz can of hominy
- salt and pepper to taste (be generous!)
- optional: 2-3 tsp hot sauce, green onions for topping
Add ham bone, onion, garlic cloves, bay leaves and about 3 tsp salt to a large dutch oven or pressure cooker and cover with 10 cups of water. Simmer for 1 hour or pressure cook on high for 30 minutes.
Discard bay leaves and onion. Remove ham bone and place on cutting board.
Add cauliflower florets to the broth and simmer for 10 minutes or until very tender. Blend until smooth using a hand blender or working in batches using a countertop blender.
Remove meat from the ham bone, which should yield about 2 cups (10 ounces) of shredded ham. Supplement with extra leftover meat if your bone is a little bare.
Add ham and hominy to the broth and simmer for 20 minutes or until heated through. Add salt and pepper to taste plus hot sauce, if desired.
Serve with green onions and freeze leftovers for later.
Nutrition facts: This recipe yields 10 2-cup servings with roughly 80 calories, 8g protein and more than a whole serving of veggies each.