Bean soup, of course, but also as part of a scalloped potato dish, in corn chowder, added to mashed or pureed root vegetables.

Sort of similar, Cuban black beans and rice. With some nice rum and cumin. Mmm.

Use some as your liquid in a savory bread.
Perhaps a Stromboli style filled with cheese, broccoli and....ham! I'd omit the salt or reduce it since the stock is probably already somewhat salty from the ham.

Part of your liquid for scalloped potatoes.
Baked beans.
Braise thick chops or a pork loin.
Just cook beans in it and freeze for later use.
Base for a veggie soup.

And what's wrong with split pea soup???

Deanna

Deanna has all of my ideas.. :)

Scalloped potatoes it is then, And I'll have plenty left over for something else - a soup maybe.

Split pea soup isn't really calling to me just now. Maybe when it is cold and wintry.

Thanks!

Whenever I have a ham bone, usually torn between spilt pea or bean soup. Since a gone is not something I often have (cooking for 1), I'll use smoked turkey wings/legs to get that "hammy" flavor.

One of my favorite soups uses smokey ham stock. I make it thin style with just cabbage, onions, and jalapeno/serreno peppers... salt to taste. Good when fresh and great when simmered for a day... low cal/high fiber.... cheap/easy. Everything a soup should be.

A "pea soup" that is spiced then put in the fridge to set up makes an interesting dip for corn chips. I like curry spices and hot peppers for my spices.

A little ham fat and some leftover coffee would make a good start at red-eye gravy. With a plate of grits you can almost see the red clay and peach trees of Georgia.

: )
lyra

I love a soup made with dried baby limas....don't yuck until you have tried it...
a pound of rinsed baby limas, a ham bone and water to cover...about half an onion diced....salt and pepper.
I would use half ham broth and half water to avoid over salting.
Different taste than navy beans or pea beans....

It's occurred to me more than several times to start a thread asking why we don't see canned pork stock/broth in the supermarket right next to that of beef, chicken, vegetable, fish, etc. I never bothered though, just figured it was not particularly useful, relatively speaking. I'm interested to watch this thread.

I thought you were on a diet? hahaha

FOAS, interesting point. The suggestions do seem to be mostly related to dried peas, beans, and legumes, which aren't the most popular things in the modern American diet.

Yes, Mme islay_corbel, I am on a diet, grump grump.

My first choice would be split pea, lentil or bean soup but I also like to cook green beans, potatoes, chopped onions and cabbage in ham broth and add leftover ham chunks. Marjoram is my usual seasoning but I sometimes throw in some mustard seeds too.

I don't have a particular recipe in mind, but my first thought was kale.

FOAS, I found Kitchen Basics Pork stock at one of my local grocery stores a while ago. I bought two packages and have already used them up. The stock made really good scalloped potatoes a few weeks ago. I augmented the juices from a roast pork with the first carton.

I keep forgetting to check again. I honestly thought it was a useful product.

Here is a link that might be useful: Kitchen Basics pork Stock

Oh Ruthanna your dish looks sooooo good. I also use ham stock to make green beans, ham and potatoes. When i was a little girl, the school I went to made this and I loved it then and I love it now.

I cooked up a pot of Mayacoba beans w/ some ham broth & a ham bone over the weekend. First time I had eaten Mayacobas; I really liked them. Somewhat like pintos which are my favorite bean.