This is how you use leftover ham.
Yield: 12 servings
- 8 tbsp butter
- 2 onions, chopped
- 10 cloves garlic, minced
- 2/3 cup flour
- 8 cups ham broth
- Take the drippings from your ham and strain off any little bits & pieces. There's a lot of natural gelatin in the drippings, which will improve the texture of the soup.
- Boil the ham bone to make more broth
- 2 cans (28 oz. each) petite diced tomatoes, undrained
- 1 tsp thyme
- 2 bay leaves
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp MSG
- 1 1/2 lbs. cubed ham
- 2 cups heavy whipping cream
- Melt the butter over medium heat in a large pot. Add the onions and cook until they're soft, about five minutes.
- Add the garlic and cook over low heat until fragrant, 1-2 minutes.
- Add the flour and mix together until the flour is absorbed into the butter. Cook for 1-2 minutes.
- Add the broth slowly while whisking. Make sure there are no lumps.
- Add the tomatoes and seasonings. Simmer for 30 minutes.
- Remove the bay leaves. Puree with an immersion blender.
- Add the ham and simmer for 30 minutes.
- Add the whipping cream. Taste for seasoning and add salt & pepper as needed.
- Serve hot.
Adapted from Melanie Makes.