One of our favorite must-have dishes for Thanksgiving and Christmas is honey baked spiral ham. For the past few years, I would just tossed the hambone away. It was only recently that I found on Pinterest that the bone can be used to make a simple bone stock. So, this year I saved them and with the bone stock, I made this delicious ham lentil and vegetable soup. This hearty soup tasted so good with my homemade baguette and even my picky eater son gave a two thumbs up!
(Note: To make the bone stock, just place the hambone in a large stockpot and add enough water to cover the bone and bring to a boil. Skimming off the scum and fats from the soup and reduce the heat and simmer for about 30mins to an hour.)
2 cups dried lentils
2 cups chopped celery
2 cups chopped carrots
1 large onion – chopped
a handful of garlic cloves, minced
3 cups diced cooked ham
A few good dashes of herbs (I used thyme and oregano)
2 bay leaf
1 can of stewed tomato
ground black pepper – to taste
1. Heat oil in large stockpot and add garlic, onion until onion is translucent.
2. Add chopped vegetables and the cooked ham.
3. Add hambone broth, stewed tomato and stir in herbs, bay leaf, lentils and black peppers to taste.
4. Bring to a boil and then simmer the soup for about 45mins – 1hr or until the lentils are tender.