I finally got to cutting up the ham into meal-sized chunks and getting them into the freezer. This left the bone ready to boil, so I stuck it into the Crock-Pot and let it simmer until this afternoon at lunch time.
I took out the ham pieces – and there was a lot of meat there – and some of the broth to make some Cream of Potato Soup for lunch today. When I had out the broth I wanted to use for the soup, I added the same amount of boiling water to the Crock-Pot to let it continue to suck out the goodies from those bones. I’ll probably leave it overnight tonight as well.
For the Cream of Potato Soup, I used some leftover Potatoes O’Brien from last night, several cups of the broth, about two cups of milk, a lot of chunks of the ham, some leftover asparagus for color and interesting flavor, and my usual array of seasonings.
To thicken the soup, I shook up some flour and milk and added that, stirring until it had thickened nicely. At the table, we added some of the roasted green chiles – super delicious with that bit o’ bite!
The toppings are turmeric, smoked paprika, and dill (l. to r.). The salad was dressed with a small spoon of the blueberry pomegranate dressing.