Save it.....soup or a red eye gravy for the leftovers.

I always save the juice for ham & beans or split pea soup. The broth can be waaay salty so keep that in mind when you go to use it.

ok, thanks!

Don't forget though, if you've used a bunch of sugar on the outside of the ham for baking, it may not be any good for soup. And also the honey baked hams, as someone had pointed out in another thread, do not make good bones for bean soup because of the sweetness.

Actually, I just made a pot of bean soup with the honey baked ham bone. Still had quite abit of meat on it and I did add some more small bits to it. I did use the box of bean soup mix that I bought at the Honey Baked Ham store and the soup was NOT too sweet. I have made it in the past with Lysanders Bean mix and it definitely was much sweeter. Perhaps the seasoning mix that came with the one from Honey Baked Ham store did not have additional sugar in it while the ones from other brands do. Don't know but it was very good and made a bunch of soup. We will be having it again tomorrow night and I will probably freeze some for a cold rainy night.

We drain the juice as soon as the ham is done & cook rice in it, then make gravy from any that is left.
Ham bone with dry beans is a classic.

I'd save the juice from even a honey-baked ham and use it for cooking beans for baked beans. Clearly label it as being sweet broth so you don't use it by mistake.

Was saltpeter used in the ham?

dcarch

Well, I will know what to do next time. I wanted to clean the pan, so, I threw it out.