Last week I picked up a bag of ham bones and bacon/salami trimmings, and in the spirit of the cold weather made a delightfully hearty pork soup with melting pieces of smoked ham, cabbage, butter beans and potato. The pork was reminiscent of the boiling bacon my dad used to cook up on cool nights, served with sauerkraut and mustard.
I added some fennel seeds for a lighter flavour and after being cooked for the 3-4hrs they turned soft and palatable, weakening in aroma. Surprisingly yum.
Ham Bone Soup
Serves 41 meaty leftover ham bone, or 1 smoked pork hock
1 brown onion, chopped
3 cloves garlic
~5 whole black peppercorns
2 bay leaves
a pinch of fennel seeds (optional)
400g cooked butter beans, or 1 handful dry
~1 cup chopped cabbage (any type really, just not chinese)
2 large potatoes, chopped in to chunks
Add the pork, onion, garlic, pepper, bay, fennel and (if using) dry beans to a large pot. Fill with water until the hock is covered. Don't add salt at this stage as the meat should be seasoned which will draw out in to the soup as it cooks, also it will mess up the bean cooking process.
Bring to the boil and skim if needed, turn to low and simmer for 3-4hrs or until the meat is tender and the beans are cooked. But don't forget...
About half an hour before ready to serve, increase the heat and add the potato, then 5 minutes prior add the cabbage. Boil until softened. Break the meat off and remove the bones. Leave the peppercorns for your least favourite guest.
Pour in to a bowl and enjoy on the sofa wrapped in a blanket.