When you bake a Ham, you'll have some left overs. Hopefully you bought a Ham that has a bone in it, as this IS the secret ingredient to the
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Ingredients:
| left over shank ham (meat, bone, skin/fat) | |
| 16 ounces | pkg great northern beans |
| 3 | medium onions, diced |
| 12 ounces | ketchup |
| cheese cloth |
Directions:
NOTE: You can make this soup without the bone and skin/fat, and use only diced Ham, however, the bone and skin/fat add to the flavor of it. There are various ways to prep the Northern Beans, I choose the quick way, which works out just as well.
For 16 oz. pkg Great Northern Beans, bring to boil in 8 Cups water. After it boils for a few minutes, remove from heat, and let set for about an hour. (In the meantime you can be prepping the Ham). After an hour, drain and rinse. When you're almost ready to dish out soup, you can make Corn Muffin Cake (from a mix). Most call for 1 Egg and some Milk.
HAM PREP
Take slices of Ham, remove fat and set aside. Peel & dice Onions. Dice good lean Ham Meat. Continue to get good lean meat off the bone.
Put skin and fat on a cheesecloth. Tie up in the cheesecloth.
Put Great Northern Beans, Diced up Ham and Onions into a large pot. Cover with 6-10 Cups of Water and the secret ingredient: KETCHUP. Put the Ham Bone, Cheesecloth mix, and about 12 oz Ketchup into pot. Bring to boil, stirring occasionally, simmer for 1 - 2 hours or more.
FINISHING UP: Beans are done when very soft. Discard cheesecloth mix & bone. You can thin out soup by adding more water if you want. Start your Corn Bread Cake. Dish out soup. Serve with Corn Bread slice topped with Butter. (You can freeze this soup in small containers)
