Checking the freezer the other day, I came across that nice Christmas hambone and decided to make a "beefier" leek and potato soup than I usually do. Normally, I puree the soup and top it with scallions -this time I added a cup of slivered, smoky ham and left it chunky. Yummy!
I served it with the last of the focaccia & herb cheese, but if I'd had time, I would have
made the rosemary bread, which would have gone well with the ham.
One ham bone, with meat
Put the ham bone in a pot and add several inches of water - not more than half way up the bone. Add the bay leaf and simmer, covered, for 20 minutes.
Remove ham bone and slice off a cup of ham.
2 cups leek whites, sliced ( you can add one onion, if you haven't enough)
2 cups baby red potatoes, sliced thickly
1 sprig rosemary
1 t. thyme
fresh dill, about a tablespoon ( optional)
1 cup slivered ham
Simmer the leeks and potatoes, thyme and rosemary in the ham broth. Taste broth carefully and add pepper and optional dill, then the slivered ham. Do not overcook - the potatoes should be tender, but not breaking apart. It usually takes about 20 minutes cooking time.
Serve with a great rustic bread and a bright green salad.