SAVE THAT ‘OL HAM BONE

hambone

 

It’s been weeks since Easter but today I re-enjoyed the fruits of my spiral sliced Easter ham. Well, technically it was my daughters ham since she had invited me over for dinner but let’s not split hairs here on ownership. Besides, I ended up with the ham bone when I realized she was about to throw it away so I rescued it.

Upon returning home, I immediately wrapped and froze it.

Today during my hunt for some breakfast vittles I spied that ‘ol ham bone (it actually called my name from the freezer and called out, “eat me!”).

My first thought in rescuing the ham was to cut off as much usable large pieces of meat from it and save the rest for bean soup. (somewhere in my blog I’m sure I have a recipe for bean soup, if not, shame on me!) By the time I prepped everything, the ham bone was still partially frozen so I had a bit more difficulty in saving the nice spiral hunks clinging to it. Frustrated by my ineptness that early in the morning (5:30 am) I decided to just strip the bone bare as possible and grind like hamburger whatever meat I could glean from it.

That ham bone produced a whopping 2.5  pounds of incredibly delicious  ground ham! And to think it was destined for the trash bin!

Below is a pictorial of making one of the most delicious breakfast I’ve enjoyed since moving here to the desert of Arizona.

My nearly 4 pound rescued ham bone

My nearly 4 pound rescued ham bone

Chopped up and ready for the grinder

Chopped up and ready for the grinder. Notice how much smaller the bone is now.

My 30 year old KitchenAid

My 30 year old KitchenAid

I have to hand it to the KitchenAid folks, the hopper is just the right size

I have to hand it to the KitchenAid folks, the hopper is just the right size

Using the small hole plate and cutter blade, the ham quickly ground into a perfect blend of high quality ham fat and meat.

Using the small hole plate and cutter blade, the ham quickly ground into a perfect blend of high quality ham fat and meat. Opps, sorry about the blurriness, my bad.

I recovered 2.5 pounds of delicious meat and fat from that 'ol bone!

I recovered 2.5 pounds of delicious meat and fat from that ‘ol bone!

Bagged by the pound

Bagged by the pound

With the ground ham all fried up to my liking, I throw in a couple of eggs and mix it all together.

With the ground ham all fried up to my liking, I throw in a couple of eggs and mix it all together.

A couple of slices of my home made bread to toast makes for a great breakfast sandwich (the recipe for this bread is located in an earlier post in this blog).

A couple of slices of my home made bread to toast makes for a great breakfast sandwich (the recipe for this bread is located in an earlier post in this blog).

I added a slab of cheddar to it all and had a very fine breakfast... and still have enough for at least 10 more breakfast sandwiches too boot!

I added a slab of cheddar to it all and had a very fine breakfast… and still have enough for at least 10 more breakfast sandwiches too boot!

A note of caution... after grinding and washing, soak or spray all the parts in bleach water for 5 minutes before packing the grinder away. Better safe than sorry.

A note of caution… after grinding and washing, soak or spray all the parts in bleach water for 5 minutes before packing the grinder away. Better safe than sorry.

 

 

 

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5 comments on “SAVE THAT ‘OL HAM BONE

  1. That is a real cowboy breakfast! I think it’s just great that you went to so much trouble–I think grinding meat, even with a Kitchen Aid is, the mark of a true cook, or someone with a really good appetite. Perhaps both! I always save my ham for beans, but I haven’t done anything nearly as creative as you have here. Maybe I will!

    • I’m making a big batch of great northern bean soup using the ham bone right now! I’m not necessarily a fast food person (time wise, not franchise). Taking the time to make a good meal is just the way I cook and eat. Most folks who end up eating my cooking always marvel at how good the meal is. I tell them it’s not the cook but how it’s cooked that makes it so good. Most folks just don’t spend enough time in the kitchen, figuring they have better things to do. “Slow down” I say, “stop doing the once or twice a month nice meal. Instead, try making every meal as if it needs to impress someone. Then you’ll be making some great tasting stuff! … even if you’re the only one going to eat it.”

      • You know, that is a fantastic perspective! I really like that…and slowing down, although no easy thing sometimes, is optimum from every angle! The northern bean soup sounds just delicious, even though our temps today in Southern California are in the triple digits! LOL! I seem to always enjoy soup.

  2. My twin boys live in Oceanside right nest to Carlsbad…ugh! Yesterday they fired up (no pun intended) their RV’s and beat it out of town with their wives and kids just ahead of the fire. Its hot here today too in AZ but I still baked a fresh loaf of bread again and the bean soup came out as expected… yumm. Nothing better than dipping warm bread into a big bowl of bean soup. Here’s a tip for beating the heat. Have you ever noticed that all the spicy hot peppers etc grow in the equatorial regions of the world (hot places). Start your day with a good splash of franks red hot sauce on your eggs. It will dilate your capillaries and let you exhaust your body heat much faster. Try it and see! JW

  3. tbnranch says:

    Wow, looks awesome! 🙂

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