The Literate Chef

Posts Tagged ‘Ham Bone’

Black Bean Soup

In Recipes, Soups on December 28, 2011 at 3:10 PM

Adapted from Cook’s Illustrated (please see note below).   Active involvement-1 hour, cooking time 2&1/2 hours; makes about 16 servings.

Black Bean Soup

Ingredients:

•    2 lbs. dried black beans, rinsed and picked over
•    1 ham bone
•    6 bay leaves
•    2 & ½ qts. water
•    8 tbsps. extra virgin olive oil
•    4 cups of finely chopped onions, about 4 medium onions
•    2 cups finely chopped celery, about 3 stalks
•    1 cup finely chopped carrots, about 2 carrots
•    5 tbsps. minced garlic, about 1 whole head
•    3 tbsps. ground cumin
•    2 qts.  Unsalted Chicken Stock
•    6 jalapeno peppers including seeds, chopped fine
•    1 lb. Spanish Chorizos, sliced lengthwise and then at 90 degree angle, so that each slice is a ¼ inch thick half moon
•    1 cup rum

Preparation:

1.    Place beans, ham bone, bay leaves and water in a 5 qt. pot and bring to a boil over high heat. Reduce heat, cover and simmer on a low boil, until beans are tender about 90 minutes. If too thick, add an additional cup or two of water and continue to simmer until beans are tender. Remove ham bone and bay leaves and discard.
2.    In the meantime, heat olive oil in 8-quart stock pot over medium-high heat until shimmering; add the onions, carrots and celery, cook for 6 minutes stirring until vegetables are soft.
3.    Add the garlic and cumin and continue cooking, stirring constantly for about 3 minutes.
4.    Add the beans and their liquid (after removing and discarding the ham bone and bay leaves), mix well.
5.    Add the chicken broth and jalapenos, raise the heat to medium-high and bring to boil, reduce the heat to low, simmer uncovered for 30 minutes, stirring occasionally.
6.    Remove 3 cups of beans and 3 cups of liquid to a food processor, process until smooth then return to pot. Add the chorizos and rum bring to a boil, reduce heat to low and simmer uncovered for 30 minutes more.

Upon serving add a splash of Amontillado Sherry to each bowl and garnish with chopped fresh cilantro and sour cream.

NOTE: Please see The Gift of Christmas Ham that Kept on Giving for a discussion of how this recipe was adapted and developed

From a Cask of Amontillado

Baked Glazed Christmas Ham

In Pork, Recipes on December 28, 2011 at 3:08 PM

Active preparation 20 minutes, baking time 3 hours 15 minutes.

Ingredients:

1 12 lb. smoked ham, bone in
Whole cloves
8 oz. orange juice
8 oz. light beer
½ cup honey
10 tbsp. dark brown sugar
1 tbsp. powdered hot mustard

Preparation:

1.    Preheat oven to 325 degrees.
2.    Score the fat by making shallow slices 1 inch apart and repeating the process at a 90 degree angle, so that you wind up with 1 inch squares of exposed fat. If the fat is not sufficiently exposed, carefully slice off the skin back to the shank end along the top of the ham before scoring.
3.    Place, a clove securely into each square of fat.

Preparing the Ham

4.    Place the ham on a rack in a roasting pan; add two cups of water to the pan.
5.    Place the pan in the oven and bake for 2 hours at 325 degrees.
6.    In the meantime, prepare the glaze: heat 8 oz. of orange juice in a two quart pot.
7.    In a separate one quart pot empty a can beer and bring to a boil for 10 minutes. When done, add 8 oz. of the beer to the orange juice and stir well.
8.    Separately and slowly mix in the honey, brown sugar and powdered mustard.
9.    Remove from the heat until ready to baste the ham.
10.    After 2 hours of baking pour the glaze over the ham and baste every 15 minutes for another hour.
11.    Raise the temperature to 450 degrees and baste the ham one last time.

Ready for the Carving Knife

12.    When ham is ready, remove the rack and ham from the pan and cover with aluminum foil to keep warm; place the pan on the stove top and heat on high to thicken the liquid to be used as gravy for the ham.

Note: For use of leftovers, please see: The Gift of Christmas Ham that Kept on Giving and Black Bean Soup.

The Gift of Christmas Ham that Kept on Giving

In General Articles on December 28, 2011 at 3:07 PM

Christmas has come and gone, but the remains of the ham are still with us. Thanks to the kindness of our friend Rita, we found ourselves with a 12 pound Schaller & Weber bone–in smoked ham for Christmas.  Originally we had planned on a prime rib roast for Christmas dinner, but the receipt of the unexpected ham necessitated a new game plan. The Roasted Rosemary Potatoes would still work, but the ham, which would be baked with an orange-honey-brown sugar-mustard glaze called out for Dorothea’s Asparagus Tips as the green vegetable, rather than the originally planned Brussel Sprouts Roasted with Hazelnuts.

I was assigned ham duty and my wife took on responsibility for the asparagus and potatoes. The ham proved to be delicious and moist, unlike last year’s spiral cut ham, which became dried out as the interior was exposed to too much heat. Spiral cut hams are a great convenience, particularly for a buffet where each guest can cut off his or her own portion. But on balance, I think a whole uncut ham is superior in flavor and the carving is not all that difficult.

There were only six of us for Christmas dinner, so needless to say there were plenty of leftovers in the ham department. Big Mike always said, the best parts of a smoked ham are the leftovers and the ham bone. He loved frying up the ham for breakfast, which we did in his honor, on two mornings: fried ham and fried eggs the first day and then a ham and cheese omelet a few days later. Then the decision, what to do with the ham bone, which he usually employed in his favorite, Split Pea Soup. But a check of the pantry revealed a 2 pound bag of black beans, and a search of the refrigerator uncovered a package of Spanish Chorizos. With those ingredients readily available, it was not hard to envision a big batch of Black Bean Soup .

After a consulting Cook’s Illustrated.com for the basics on Black Bean Soup, I deleted some ingredients, salt (I figured the ham had plenty of salt), baking soda and cornstarch and added some others, jalapenos, chorizos and rum. I also adapted the proportions of vegetables to my personal taste. Most importantly, I conducted a research of chicken stock at our local supermarket. To my amazement, the quantity of sodium in each brand available on the shelf varied from a low of 150 mg per 240 ml (1 cup) for Kitchen Basics Unsalted Chicken Stock to over 900 mg per 240 ml for the store brand private label. According to Please, Don’t Pass the Salt! Blog, Swanson’s Unsalted Chicken Stock contains 13%  lower sodium – 130 mg per cup, but Swanson’s was not available on the supermarket shelf that day.

So from the gift of Christmas ham, not only did we have a memorable Christmas dinner but managed to eke out about 6 quarts of soup, breakfast meat for two mornings and still have  a half pound of ham leftover for sandwiches. Thanks Rita!

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