When cooking a ham for the holidays and you've eaten all the meat, save the ham bone to freeze. Later you can pull it out of your freezer, throw in some beans with your frozen bone, and make a nice soup.
By Diana M.
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Yes, that's a very good idea, good luck.
I do the same with chicken and turkey bones. Beef also works.
I never buy a boneless ham because then I couldn't make bean soup! I stew the bone right in the roasting pan, then strip off any remaining meat, strain the broth, and freeze the broth with the shredded meat added back in.
I've learned, though, not to stew those heavily-glazed fancy spiral sliced hams in the roasting pan - the broth is just too sweet for soup broth. I move the bone to a stewpot after removing excess surface glazing.
I have been doing this for about 35 years. Works wonderfully every time.
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