One of our go to recipes for using left over ham we found on All Recipes and adapted.
What you need
- 4 cups chicken or ham stock
- 2 cups cubed Country ham
- 2 tablespoons, dried rosemary
- 1 pound bacon, diced
- 1 large onions, diced
- 2 Medium sized leeks, diced
- 2 cloves garlic, minced
- 4 green onions, diced
- 3 ounces carrots, cubed
- 3/4 cup heavy cream
Instructions
- Pour stock into a large pot set over medium heat, and bring to a simmer.
- Stir in the cubed ham and 2 tablespoons rosemary.
- In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot.
- Drain some of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
- Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes.
- Turn off heat, and add cream to pot before serving.