Total prep & cook time: 75 min
Serves: 6
Ingredients:
1 leftover Dearborn Brand hambone
1 tbsp olive oil
3 cloves garlic, minced
1 onion, dried
2 carrots, peeled & diced
1 russet potato, peeled & diced
1 cup canned white kidney beans, drained & rinsed
¾ cup frozen corn kernels
¾ tsp fresh thyme leaves
2 bay leaves
Kosher salt & freshly ground black pepper, to taste
1 ½ cups leftover diced Dearborn Brand ham
Directions:
- Place leftover hambone in large stockpot or Dutch oven – add 6-7 cups water, enough to cover bone halfway
- Bring to boil – reduce heat & simmer 30-60 min until fragrant – remove hambone
- Heat olive oil in large stockpot or Dutch oven over medium heat – add garlic, onion, carrots and potato – cook, stirring occasionally for 2-3 minutes until onions have become translucent
- Stir in ham stock, beans, corn, thyme and bay leaves – season with salt & pepper, to taste
- Bring to boil – reduce heat & simmer 10-12 minutes until potatoes are tender
- Stir in ham until heated through, 1-2 minutes
