C. Howlett
TVWBB Super Fan
One of my culinary tastes developed LONG before I could cook; navy bean and ham soup. I usually satisfied the craving with Campbell's soup. (mea culpa)
Recently, I smoked a 2fer; whole brined turkey on top, whole glazed ham on the bottom. They finished up within an hour of each other and I chilled them overnight. Next day, I utilized blade and seal-a-meal to restock the freezer. Yield: a couple months worth of meat and a bonus - 2 nice carcasses.
A quick internet search yielded an abundance of recipe suggestions for the bird. I selected a spicy turkey recipe from Cook's Illustrated which I'll do later.
I had to work much harder to find a recipe using the ham bone, but finally found White Bean Soup with Ham Bone.
I finished up a little while ago and it is sublime. Gently coaxing the flavor out of those smokey bones gives the soup a character that no quantity of mere meat can duplicate. Naturally enough, it totally blows the Campbell's product away!
Recently, I smoked a 2fer; whole brined turkey on top, whole glazed ham on the bottom. They finished up within an hour of each other and I chilled them overnight. Next day, I utilized blade and seal-a-meal to restock the freezer. Yield: a couple months worth of meat and a bonus - 2 nice carcasses.
A quick internet search yielded an abundance of recipe suggestions for the bird. I selected a spicy turkey recipe from Cook's Illustrated which I'll do later.
I had to work much harder to find a recipe using the ham bone, but finally found White Bean Soup with Ham Bone.
I finished up a little while ago and it is sublime. Gently coaxing the flavor out of those smokey bones gives the soup a character that no quantity of mere meat can duplicate. Naturally enough, it totally blows the Campbell's product away!