Ham Meat and Broth from Leftovers

As I mentioned in a previous post, this year I prepared a baked ham meal for Canadian Thanksgiving.  The ham was a nice bone-in piece, so there was a good amount of meat leftover on the bones.

Click here for printable directions:  Meat and Broth from Smoked Ham Bones

To get meat from the bones, as well as some rich broth –  place leftover ham in a large pot (photo below, left); add water to cover the ham pieces (photo below, right):

Bring to boil over high heat, then reduce to medium heat, cover, and let cook for about half an hour; uncover (photo below, left), and transfer all the solids to a plate (photo below, right):

The meat should be falling off the bones easily (photo below, left); discard bones and fatty parts, then chop the meat (photo below, right):

In the pot, there is a good amount of broth (photo below, left); strain through a mesh to remove any solids left (photo below, right):

The chopped ham may be added to eggs (such as huevos motuleños), pasta, or salads; with some of it, plus some leftover pineapple, I made a Hawaiian pizza with sliced mushrooms, shown below with hot pepper flakes and Worcestershire sauce on the side, and a bowl of garlic soup from my previous post, which could be prepared with some of the ham broth:

Stay tuned for my next post, using both smoked ham meat and broth.

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I am bringing my recipe to Full Plate Thursday #664 with Miz Helen @ Miz Helen’s Country Cottage.

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I am also sharing my post at Thursday Favourite Things #632, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

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I am joining Fiesta Friday #508  with Angie @ Fiesta Friday.

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I am sharing my recipe at What’s for Dinner? Sunday Link-Up #443 with Helen @ The Lazy Gastronome.