We overestimated how much ham we needed for Christmas dinner and ended up making 10 pounds of ham for 4 adults and two kids. Waaaay too much ham. No problem, after dinner we froze the extra ham we knew we were not going to eat that week. We also froze the ham hock to use to make bone broth for soup.
I was listening to podcasts while assembling the ingredients and was clearly distracted, instead of using filtered water to cook the ham hock, I used already prepared bone broth and a box of bone broth. Duh. I totally could have saved that pre-made broth and used it for something else. Oh well. I would encourage you to just use filtered water and cook the ham hock instead of what I did.
1/2 TBS butter (preferably grass fed)
1/2 large yellow onion, diced
1 ham hock OR 2-3 cups leftover ham, diced
6 cups filtered water OR broth
1/2 medium head of green cabbage, chopped
2 TBS dried parsley
1 tsp sea salt
1/2 tsp black pepper
4 organic russet potatoes peeled and cubed
AIP Friendly: Replace russet potatoes with sweet potatoes.
- Melt the butter in a large stock pot over medium high heat. Once the pot is hot, add the onion and saute until caramelized.
- Add the ham hock and 6 cups filtered water (OR the broth and diced ham)
- Bring to a boil then reduce to a simmer and scoop off any scum that rises to the top. Simmer, covered for 4 hours.
- If using the ham hock, remove from the pot and separate the meat from the bone – it should just fall off – chop up the meat into bite sized pieces.
- Add the chopped ham back to the pot with the cabbage, parsley, potatoes, salt and pepper to taste. Simmer until potatoes are soft, about 30 minutes.
- Serve hot!
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