Ingredients

The following ingredients have 6 Servings
  • 1 leftover hambone
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 2 carrots (peeled and diced)
  • 1 russet potato (peeled and diced)
  • 1 cup canned white kidney beans (drained and rinsed)
  • 3/4 cup frozen corn kernels
  • 3/4 teaspoon fresh thyme leaves
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 1/2 cups leftover diced ham

Instruction

  • Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; set aside ham stock and discard hambone.
  • Heat olive oil in the large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes.
  • Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
  • Serve immediately.