The sweetness carries over and not in a good way with some things. The last bone I ad went into a pot of pinto beans. As I went along, in addition to the starting onion, celery and bay leaves, I added some beer and a jar of picante sauce -- probably some garlic too. A boracho style -- the best I've ever had, so that is probably what I will do with the one we have now. Ive also done soups, but spicier ones or red beans and rice --things with stronger savory and some spiciness probably handle the sweetness best. More subtle flavors can be overpowered. I have made the mistake of using leftover HB ham in dishes that were difficult to eat. You learn, and that is what seems to work for me.

I haven't bought a HB ham in years, too expensive and sweet . I would cut it up and use it for sandwiches or ham & eggs, maybe ham & scalloped potatoes. It will keep in the freezer for three months if you use zip-lock bags.

Not good in ham and eggs. Don't think fr scalloped potatoes either. Not for me anyway. And I think the question is more to the bone and meat stuck to it.

The ham we got this year had a very thick crust on it. I wonder if they are going even heavier/sweeter? We are just peeling it off. The meat is still good.

Good w/ a split pea soup, I'll bet - peas are sweeter than beans.

I think you can cut off the crust and it becomes pretty normal ham suitable for various uses. The sweetness is mostly on the outside, what sweetness penetrates deeper isn't too great. In my limited experience anyway.

I do not like the sweetness of it either, and so I never buy it. However, I think you can make a good deviled ham salad with it and add dill pickles to cut some of the sweet flavor. Some people use sweet pickles in ham salad, but I cannot stand them. I do agree with Carol that it would work in split pea soup. Adding a bitter beer to a bean soup would also help, as recommended above.

Lars

We used a HBH bone for split pea soup one year, without thinking. It turned out so sweet the we dumped the whole batch. For us, pea soup should be a bit smokey, not tasting of honey/brown sugar.

What about using it for baked beans???

I simmer the whole ham hock for a half hour, to extract the sugars, fat, and salt. In a big pot of water. Pour off, then add fresh water. Simmer another 1/2 hour. White beans ready, soaked and simmering almost tender in another pot. Then add to the simmering ham hock. Lots of flavor and ham meat that falls off the bone. I cannot waste it and all that flavor. later i add some greens, lots of garlic, for a nice ham and white bean and greens soup.

I like the idea of giving it a bath first. Will try that one this time.

Sleevendog, that sounds great. There really is not much of the suger coating left if at all. Just really down to the ham near the bone. It was a TJ's ham in reality not HB.....which is very similar but better IMHO. Don't want to waste the meat that's left & we all like a ham & bean soup. Love the idea of adding the greens. I think I'll add escarole....

Thanks for the great idea/ recipe!!!