Ham and Sweet Potato Soup Recipe | Easy Leftover Ham Recipe (2024)

FAQs

Can a ham bone be used twice for soup? ›

Ham Bone Soup Recipes

Depending how much meat comes off the bone, you may be able to reuse it if you refrigerate it between uses. Salt and pepper the recipe to taste.

Try adding breadcrumbs, cream or pureed vegetables to make a heartier ham and beans. If you don't have any extra ingredients, you can add a vegetable-based starch. Cornstarch will thicken your meal without changing its flavor. 2 Whisk to gather some flour and water and then whisk it into the soup.

This ham and soup will stay good for 3-4 days in an airtight container stored in your fridge. You can definitely store your soup in the freezer if you'd like. You can store it either in a large airtight container, or in smaller individual containers. Thaw either in the microwave or on the stovetop over medium heat.

Now that Easter is over, you might be wondering what to do with leftover ham. Of course there are many options, but one thing you should not do is let it sit too long in the refrigerator. According to the U.S. Department of Agriculture, ham is good for three to five days in the refrigerator after it is cooked.

A fully cooked, ready-to-eat ham (also referred to as a "city ham") can be sliced and served cold or at room temperature—there's no need to reheat it. A spiral-cut ham is delicious this way, whether eaten by the slice, tucked into biscuits, or in a grilled cheese sandwich.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Soup lasts within the fridge for three to four days before you'll be able to throw it out. If you would like to store leftover soup longer than three to four days, you'll be able to keep it within the deep freezer for three to six months.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that. Some foods should be even be thrown away before the 7 day mark.

Which end of the ham is better? ›

The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.

Don't slice your ham until everyone is ready to eat! If you slice beforehand and put it in the oven to keep warm, the ham can run the risk of drying out. Instead: Wait until everyone is sitting down and ready to eat, then slice your ham to ensure that it's hot and flavorful!

Although you may be able to use a ham bone again for soup, if not all of the meat comes off of the bone, most of the flavor you can get from the bone will be used up the first time you use it to make soup. If you want to try to reuse the bone, refrigerate it and use it again within a couple of days.

As long as the ham was stored in the refrigerator at a safe temperature after thawing for no more than four days, it's fine to refreeze the ham. Just know that taste and texture could be affected. Freezing creates ice crystals that rupture the meat's cell structure, which causes the liquid you see during thawing.

Use Bones Over and Over (Over and Over) Consider reusing the bones for each batch of soup until they break or you just get tired of the process and want to clean the pot. please Each batch of soup is less tasty than the last, but still nutritious.

Generally, doing a third (or more) use of the bones for broth will extract very little flavor, mostly only giving you a bit of the remaining gelatin. Any flavor that does still exist will also become increasingly unbalanced.